Try this Baked Turkey and Noodles recipe, or contribute your own.
Suggest a better descriptionPAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN : 1. CUT TURKEY INTO 1 INCH PIECES. 2. 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 7. 3. BLEND SHORTENING AND FLOUR TOGETHER; MIX UNTIL SMOOTH. 4. USE SOUP AND GRAVY BASE, CHICKEN FOR STOCK. SEE RECIPE NO. A01200. 5. RECONSTITUTE MILK. 6. ADD MILK, SALT AND PEPPER TO STOCK MIXTURE, STIRRING CONSTANTLY. COOK UNTIL SMOOTH AND THICKENED. 7. ADD TURKEY. MIX THOROUGHLY. POUR ABOUT 2 GAL SAUCE OVER NOODLES IN EACH PAN. 8. COMBINE CRUMBS, BUTTER OR MARGARINE, AND CHEESE. SPRINKLE EQUAL AMOUNT OVER TURKEY AND NOODLES IN EACH PAN. 9. BAKE 30 MINUTES OR UNTIL BROWNED. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500. 2. TWO-NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: L14403 SERVING SIZE: 1 CUP (8 1 From the
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 123 | ||
Calories from Fat: 79 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 5.5mg | 2 % | |
Sodium 41.2mg | 1 % | |
Potassium 85mg | 2 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 8.1g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 123
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