Baked Turkey And Noodles Recipe

• 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

1. PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
2. 1.
3. WASH TURKEY THOROUGHLY, INSIDE AND OUT, UNDER Cool RUNNING WATER.
4. DRAIN WELL.
5. 2.
6. PLACE TURKEY IN STOCK POT Or possibly STEAM-JACKETED KETTLE; Add in WATER, SALT, AND BAY LEAVES.
7. BRING TO A BOIL; REDUCE HEAT; SIMMER 2 Hrs Or possibly Till TENDER.
8. 3.
9. REMOVE TURKEY.
10. REMOVE BAY LEAVES.
11. STRAIN; RESERVE STOCK FOR USE IN STEP 7.
12. 4.
13. REMOVE TURKEY FROM BONES; CUT TURKEY INTO 1 INCH Pcs.
14. SET ASIDE FOR USE IN STEP 10.
15. 5.
16. COOK NOODLES IN SALTED WATER 15 Min Or possibly Till TENDER.
17. DRAIN.
18. PLACE 1 GAL NOODLES IN EACH GREASED PAN.
19. SET ASIDE FOR USE IN STEP 10.
20. 6.
21. BLEND SHORTENING AND FLOUR TOGETHER; MIX Till SMOOTH.
22. 7.
23. GRADUALLY Add in SHORTENING AND FLOUR Mix TO STOCK, STIRRING CONSTANTLY; HEAT TO BOILING POINT.
24. BOIL 2 Min, STIRRING FREQUENTLY TO PREVENT STICKING.
25. 8.
26. RECONSTITUTE Lowfat milk.
27. 9.
28. Add in Lowfat milk, SALT AND PEPPER TO STOCK Mix, STIRRING CONSTANTLY.
29. COOK Till SMOOTH AND THICKENED.
30. 10.
31. Add in TURKEY.
32. MIX THOROUGHLY.
33. POUR ABOUT 2 GAL SAUCE OVER NOODLES IN EACH PAN.
34. 11.
35. COMBINE CRUMBS, BUTTER Or possibly MARGARINE, AND CHEESE.
36. SPRINKLE 3 C. OVER TURKEY AND NOODLES IN EACH PAN.
37. 12.
38. BAKE 30 Min Or possibly Till BROWNED.
39. **ALL NOTES ARE PER 100 PORTIONS.
40. NOTE:
41. 1.
42. IN STEPS 3 AND 4, Chill STOCK AND TURKEY IF NOT USED IMMEDIATELY.
43. 2.
44. OTHER SIZES AND TYPES OF PANS MAY BE USED.
45. SEE RECIPE NO.
46. A-25.
47. 3.
48. TWO-NO.
49. 8 SCOOPS MAY BE USED.
50. SEE RECIPE NO.
51. A-4.
52. SERVING SIZE: 1 C. (8 1

water, water, water, gal stock, turkey bnls, cheese chedder, butter, milk, eggs, flour gen, shortening, bay leaves, salt, salt, salt

Taken from cookeatshare.com/recipes/baked-turkey-and-noodles-75976 (may not work)