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Add a photoServings: 12
Ingredients
- 3 3/4 quart WATER, Hot
- 3 1/2 gal WATER, BOILING
- 9 gal WATER
- 2 gal STOCK, TURKEY
- 45 lb TURKEY BNLS RAW FZ
- 2 c. CHEESE CHEDDER
- 1 c. BUTTER PRINT SURE
- 13 ounce Lowfat milk, DRY NON-FAT L HEAT
- 4 lb NOODLE Large eggs 5LB
- 1 lb BREAD SNDWICH 22OZ #51
- 1 3/4 lb FLOUR GEN PURPOSE 10LB
- 3 c. SHORTENING, 3LB
- 1 Tbsp. PEPPER BLACK 1 LB CN
- 9 x BAY LEAVES
- 3 Tbsp. SALT TABLE 5LB
- 2 Tbsp. SALT TABLE 5LB
- 9 Tbsp. SALT TABLE 5LB
Directions
- PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
- 1. WASH TURKEY THOROUGHLY, INSIDE AND OUT, UNDER Cool RUNNING WATER.
- DRAIN WELL.
- 2. PLACE TURKEY IN STOCK POT Or possibly STEAM-JACKETED KETTLE; Add in WATER, SALT, AND BAY LEAVES. BRING TO A BOIL; REDUCE HEAT; SIMMER 2 Hrs Or possibly Till 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 Pcs. SET ASIDE FOR USE IN STEP 10.
- 5. COOK NOODLES IN SALTED WATER 15 Min Or possibly Till TENDER. DRAIN.
- PLACE 1 GAL NOODLES IN EACH GREASED PAN. SET ASIDE FOR USE IN STEP 10.
- 6. BLEND SHORTENING AND FLOUR TOGETHER; MIX Till SMOOTH.
- 7. GRADUALLY Add in SHORTENING AND FLOUR Mix TO STOCK, STIRRING CONSTANTLY; HEAT TO BOILING POINT. BOIL 2 Min, STIRRING FREQUENTLY TO PREVENT STICKING.
- 8. RECONSTITUTE Lowfat milk.
- 9. Add in Lowfat milk, SALT AND PEPPER TO STOCK Mix, STIRRING CONSTANTLY.
- COOK Till SMOOTH AND THICKENED.
- 10. Add in TURKEY. MIX THOROUGHLY. POUR ABOUT 2 GAL SAUCE OVER NOODLES IN EACH PAN.
- 11. COMBINE CRUMBS, BUTTER Or possibly MARGARINE, AND CHEESE. SPRINKLE 3 C. OVER TURKEY AND NOODLES IN EACH PAN.
- 12. BAKE 30 Min Or possibly Till BROWNED.
- **ALL NOTES ARE PER 100 PORTIONS.
- NOTE:
- 1. IN STEPS 3 AND 4, Chill 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.
- SERVING SIZE: 1 C. (8 1
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 5222g | |
| Recipe makes 12 servings | |
| Calories 1439 | |
| Calories from Fat 616 | 43% |
| Total Fat 69.81g | 87% |
| Saturated Fat 22.86g | 91% |
| Trans Fat 17.13g | |
| Cholesterol 42mg | 14% |
| Sodium 10794mg | 450% |
| Potassium 521mg | 15% |
| Total Carbs 178.48g | 48% |
| Dietary Fiber 4.3g | 14% |
| Sugars 1.79g | 1% |
| Protein 20.58g | 33% |
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