Egg Noodles With Turkey, Bacon and Rosemary

• 14 lb sliced bacon, cut crosswise into 1/2 inch strips
• 1 lb turkey cutlets, cut into 1/2 x 1 1/2 -inch strips
• 34 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 10 ounces prewashed spinach
• 12 cup canned low sodium chicken broth or 12 cup homemade stock
• 34 teaspoon dried rosemary, crumbled
• 12 lb wide egg noodles
• 1 tablespoon butter, at room temperature

1. In a large frying pan, cook the bacon, stirring occasionally, until golden brown and just crisp, about 5 minutes.
2. Remove and drain on paper towels.
3. Pour off all but 2 tablespoons of the fat from the pan.
4. Heat the remaining bacon fat over moderately high heat.
5. Sprinkle the turkey with 1/4 tsp.each salt and pepper.
6. Add the turkey to the pan, in two batches , if necessary, and cook, stirring frequently, until golden brown and just cooked through, about 3 minutes.
7. Transfer to a plate.
8. Remove any tough stems from the spinach.
9. Add the broth, rosemary, and the remaining 1/2 teaspoons salt to the pan and bring to a simmer, stirring to dislodge any brown bits that cling to the bottom of the pan.
10. Add the spinach and cook, stirring, just until wilted - 1-2 minutes.
11. In a large pot of boiling, salted water, cook the noodles until just done, about 3 minutes.
12. Drain.
13. Add the noodles, butter and the remaining 1/4 teaspoons pepper to the frying pan and stir until the butter melts.
14. Stir in the turkey with any accumulated juices and the bacon.

bacon, turkey cutlets, salt, ground black pepper, spinach, chicken broth, rosemary, egg noodles, butter

Taken from www.food.com/recipe/egg-noodles-with-turkey-bacon-and-rosemary-341409 (may not work)