Servings: 100 Portions (2 Pans)
Portions: 1 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven
45 lb. 26 lb. turkey, boneless, frozen, cooked
6 quart (4 lb) noodles
3 tablespoon (2 oz) salt
3 to 4 gallon water, boiling
3 1/3 cups (1 lb 8 oz) shortening, melted
2 quart (1 lb 12 oz) flour, wheat, pastry, sifted
2 gallon water, boiling
1 cup (8 oz) soup and gravy base, chicken
2 7/8 cups (13 oz) milk, nonfat, dry
3/4 quart water, warm
6 tablespoon (4 oz) salt, salt to taste
1 tablespoon pepper, black
1 quart (1 lb) bread crumbs, dry
1 cup (8 oz) butter or margarine, melted
2 cups (8 oz) cheese, cheddar, shredded
Cut turkey into 1-inch pieces. Set aside.
Add 3 tablespoon salt to 6 quart water. Cook noodles in salted water 15 minutes or until tender.
Drain. Place about 1 gallon noodles in each greased pan. Set aside.
Add 1 cup chicken soup and gravy base to 2 gallon boiling water. Blend shortening and flour together to make a cold roux; mix until smooth. Gradually add cold roux to chicken base stock, stirring constantly; heat to boiling point. Boil 2 minutes, stirring frequently to prevent sticking. Reconstitute milk and 3/4 quart warm water. Add milk, 6 tablespoon salt, and 1 tablespoon pepper to stock mixture, stirring constantly. Cook until smooth and thickened.
Add turkey. Mix thoroughly. Pour about 2 gallon over noodles in each pan. Mix crumbs, butter or margarine, and cheese. Sprinkle 3 cups over turkey and noodles in each pan.
Bake 30 minutes or until browned.
NOTE:
1 gallon other types of milk may be substituted for nonfat dry milk and water.
Refrigerate stock and meat if not used immediately.