Ingredients

Recipes

Welcome :
My Profile	Log Out

Member Information (Free) To keep track of your recipes and Nutrition plans
User Name

Password
Re-type Password
Email
Postal or Zip code
Remember Me Privacy

You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Baked Turkey & Noodles Recipe

Recipe Name

Baked Turkey & Noodles

Submitted by

jgouker

Recipe Description

L14400

Quantity	100	Quantity Unit	1 Cup Servings	Servings
Prep Time (minutes)	20	Cook Time (minutes)	45	Ready In (minutes)	65

Recipe Nutrition ... build a NutritionPlan with our meal planner

Ingredients
Amt.	Measure	Ingredient



23	pounds	Turkey roast, netted, skin on
60	cups (8 fl oz)	water
12	cups, chopped	Onion, chopped
9	leaves	bay leaf
48	cups (8 fl oz)	boiling water
1 1/3	tablespoons	salt
8	cups	all-purpose flour
27	cups	egg noodle pasta
40	cups	Turkey broth
11 1/2	cups (8 fl oz)	water, warm (110 degrees)
2 1/4	cups	instant nonfat powdered milk
2	teaspoons	garlic powder
3	tablespoons	salt
2	tablespoons	basil, fresh, chopped
1	tablespoon	black pepper
2	cups, shredded	shredded cheddar cheese
4	cups	Bread crumbs, dry
3/4	cup	margarine

Steps

Sequence	Step

1	PAN: 18 BY 24-INCH ROASTING PAN CONVECTION OVEN: 325 F(HIGH FAN - OPEN VENT) 20 TO 25 MINUTES. STANDARD OVEN: TEMPERATURE: 350 F. OVEN 50 SERVINGS PER PAN. PREPARATION INSTRUCTIONS: TURKEY AND TURKEY STOCK SHOULD BE REFRIGERATED IF NOT USED IMMEDIATELY. GREASE PANS. CUT ONIONS INTO 1 INCH WEDGES BEFORE MEASURING. MELT SHORTENING PRIOR TO MEASURING. SIFT FLOUR PRIOR TO MEASURING. IN STEP 11 USE OLD BREAD TO MAKE BREAD CRUMBS. MEASURE AS BREAD CRUMBS. COMMERCIALLY PREPARED BREAD CRUMBS MAY BE USED. MELT BUTTER OR MARGARINE PRIOR TO MEASURING. ENSURE CHEESE IS SHREDDED PRIOR TO MEASURING. REMOVE NETTING AND SKIN. CUT INTO 3/4 TO 1 INCH CUBES.
2	PLACE TURKEY IN STOCK POT OR KETTLE; ADD WATER, ONIONS, SALT, AND BAY LEAVES. BRING TO A BOIL; REDUCE HEAT; SIMMER 35 TO 40 MINUTES OR UNTIL TENDER.
3	REMOVE TURKEY. REMOVE BAY LEAVES. STRAIN; SKIM OFF FAT. RESERVE STOCK FOR USE IN STEP 7.
4	COOK NOODLES IN BOILING SALTED WATER 15 MINUTES OR UNTIL TENDER. DRAIN. PLACE 1 GAL NOODLES IN EACH GREASED PAN. SET ASIDE FOR USE IN STEP 9.
5	BLEND WATER AND FLOUR TOGETHER; MIX UNTIL SMOOTH.
6	GRADUALLY ADD FLOUR MIXTURE TO STOCK, STIRRING CONSTANTLY; HEAT TO BOILING. COOK 10 MINUTES, STIRRING FREQUENTLY TO PREVENT STICKING.
7	RECONSTITUTE MILK. ADD SALT, PEPPER, GARLIC POWDER AND BASIL.
8	ADD MILK,MIXTURE TO THICKENED STOCK, STIRRING CONSTANTLY. BRING TO A BOIL; SIMMER 2 MINUTES.
9	ADD TURKEY AND NOODLES. MIX THOROUGHLY. HEAT TO A SIMMER. POUR ABOUT 6 1/2 QT TURKEY MIXTURE IN EACH PAN.
10	COMBINE BREAD CRUMBS, BUTTER OR MARGARINE, AND CHEESE. SPRINKLE 2 CUPS OVER TURKEY AND NOODLES IN EACH PAN.
11	BAKE 35 TO 40 MINUTES OR UNTIL LIGHTLY BROWNED AND THOROUGHLY HEATED.
12	SERVE HOT. TWO NO. 8 SCOOPS MAY BE USED; SEE A00400.

Please enter your name for this version.

Home Recipes The System Nutrition Resources About Contact