Pan: 18 By 24-Inch Roasting Pan Temperature: 350 F. Oven

1. Thaw Turkey.

2. Place Turkey In Stock Pot Or Steam-Jacketed Kettle; Add Water, Salt, And

Bayleaves. Bring To A Boil; Reduce Heat; Simmer 3 To 4 Hours Or Until Tender.

3. Remove Turkey. Remove Bay Leaves. Strain; Reserve Stock For Use In Step 7.

4. Remove Turkey; Cut Turkey Into 1" 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 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.

Immediately.

2. Other Sizes & Types Of Pans May Be Used. See Recipe No. A-25

3. Two-No. 8 Scoops May Be Used. See Recipe No. A-4.