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.
