Baked Turkey and Noodles

Title: Baked Turkey and Noodles
Categories:
Yield: 100 Servings

3 3/4 qt WATER; WARM
3 1/2 ga WATER; BOILING
9 ga WATER
2 ga STOCK; TURKEY
45 lb TURKEY BNLS RAW FZ
2 c CHEESE CHEDDER
1 c BUTTER PRINT SURE
13 oz MILK; DRY NON-FAT L HEAT
4 lb NOODLE EGGS 5LB
1 lb BREAD SNDWICH 22OZ #51
1 3/4 lb FLOUR GEN PURPOSE 10LB
3 c SHORTENING; 3LB
1 tb PEPPER BLACK 1 LB CN
9 BAY LEAVES
3 tb SALT TABLE 5LB
2 tb SALT TABLE 5LB
9 tb SALT TABLE 5LB

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F.
OVEN
:

1. WASH TURKEY THOROUGHLY, INSIDE AND OUT, UNDER COLD RUNNING WATER.
DRAIN
WELL.

2. PLACE TURKEY IN STOCK POT OR STEAM-JACKETED KETTLE; ADD WATER, SALT,
AND
BAY LEAVES. BRING TO A BOIL; REDUCE HEAT; SIMMER 2 HOURS OR UNTIL TENDER.

3. REMOVE TURKEY. REMOVE BAY LEAVES. STRAIN; RESERVE STOCK FOR USE IN
STEP 7.

4. REMOVE TURKEY FROM BONES; CUT TURKEY INTO 1 INCH PIECES. SET ASIDE FOR
USE IN STEP 10.

5. COOK NOODLES IN SALTED WATER 15 MINUTES OR UNTIL TENDER. DRAIN. PLACE
1 GAL NOODLES IN EACH GREASED PAN. SET ASIDE FOR USE IN STEP 10.

6. BLEND SHORTENING AND FLOUR TOGETHER; MIX UNTIL SMOOTH.

7. GRADUALLY ADD SHORTENING AND FLOUR MIXTURE TO STOCK, STIRRING
CONSTANTLY;
HEAT TO BOILING POINT. BOIL 2 MINUTES, STIRRING FREQUENTLY TO PREVENT
STICKING.

8. RECONSTITUTE MILK.

9. ADD MILK, SALT AND PEPPER TO STOCK MIXTURE, STIRRING CONSTANTLY. COOK
UNTIL SMOOTH AND THICKENED.

10. ADD TURKEY. MIX THOROUGHLY. POUR ABOUT 2 GAL SAUCE OVER NOODLES IN
EACH PAN.

11. COMBINE CRUMBS, BUTTER OR MARGARINE, AND CHEESE. SPRINKLE 3 CUPS OVER
TURKEY AND NOODLES IN EACH PAN.

12. BAKE 30 MINUTES OR UNTIL BROWNED.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEPS 3 AND 4, REFRIGERATE STOCK AND TURKEY IF NOT USED
IMMEDIATELY.

2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

3. TWO-NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.

Recipe Number: L14400

SERVING SIZE: 1 CUP (8 1

From the (actually used today!).
Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.