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Baked Turkey and Noodles
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 144 00
BAKED TURKEY AND NOODLES
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
277 cal
22 g
23 g
10 g
74 mg
985 mg
91 mg
Ingredient
Weight
Measure
Issue
TURKEY,BNLS,WHITE AND DARK MEAT
23 lbs
WATER,BOILING
31-1/3 lbs
3 gal 3 qts
ONIONS,FRESH,CHOPPED
4-1/4 lbs
3 qts
4-3/4 lbs
1/3 oz
9 lf
BAY LEAF,WHOLE,DRIED
WATER,BOILING
25-1/8 lbs
3 gal
NOODLES,EGG
2-1/4 lbs
1 gal 2-3/4 qts
SALT
7/8 oz
1 tbsp
FLOUR,WHEAT,GENERAL PURPOSE
2-1/4 lbs
2 qts
4-1/8 lbs
2 qts
WATER,COLD
MILK,NONFAT,DRY
5-3/8 oz
2-1/4 cup
SALT
1-7/8 oz
3 tbsp
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
GARLIC POWDER
1/4 oz
1/3 tsp
BASIL,SWEET,WHOLE,CRUSHED
1/3 oz
2 tbsp
BREADCRUMBS
1 lbs
1 qts
6 oz
3/4 cup
BUTTER,MELTED
CHEESE,CHEDDAR,SHREDDED
8 oz
2 cup
Method
1 Cut turkey into 3/4 to 1-inch cubes.
2 Place turkey in stock pot or steam-jacketed kettle; add water, onion, and bay leaves. Bring to a boil. Cover; reduce heat; simmer
35 to 40 minutes.
3 Remove bay leaves and discard. Drain turkey and onions. Reserve 2-1/2 gal stock for use in Step 7. CCP: Hold reserved stock at
140 F. or higher for use in Step 5. Hold turkey at 140 F. or higher for use in Step 7.
4 Cook noodles in boiling salted water 8 to 10 minutes or until tender. Drain. Use immediately in recipe preparation or rinse with
cold water, drain thoroughly; place in shallow containers, cover and refrigerate.
5 Blend flour and cold water together to make a smooth slurry. Add slurry to stock stirring constantly. Bring to a boil. Cover;
reduce heat; simmer 10 minutes or until thickened, stirring frequently to prevent sticking.
6 Reconstitute milk. Add salt, pepper, garlic powder and basil; stir milk mixture into thickened stock. Bring to a boil. Cover;
reduce heat; simmer 2 minutes.
7 Stir turkey, onions, and noodles gently into thickened sauce. Heat to a simmer.
8 Pour turkey and noodle mixture into ungreased steam table pans.
9 Combine crumbs, margarine (or butter) and cheese. Sprinkle 2 cups crumb mixture evenly over turkey and noodles in each pan.
10 Using a convection oven, bake 25 minutes at 325 F. on high fan, closed vent or until lightly browned and thoroughly heated. CCP:
Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.



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Baked Turkey and Noodles

Yield: 100 Portion: 1 Cup
Calories: 277 cal
Carbohydrates: 22 g
Protein: 23 g
Fat: 10 g
Cholesterol: 74 mg
Sodium: 985 mg
Calcium: 91 mg

Ingredient Weight Measure Issue
TURKEY,BNLS,WHITE AND DARK MEAT 23 lbs
WATER,BOILING 31-1/3 lbs 3 gal 3 qts
ONIONS,FRESH,CHOPPED 4-1/4 lbs 3 qts 4-3/4 lbs
BAY LEAF,WHOLE,DRIED 1/3 oz 9 lf
WATER,BOILING 25-1/8 lbs 3 gal
NOODLES,EGG 2-1/4 lbs 1 gal 2-3/4 qts
SALT 7/8 oz 1 tbsp
FLOUR,WHEAT,GENERAL PURPOSE 2-1/4 lbs 2 qts
WATER,COLD 4-1/8 lbs 2 qts
MILK,NONFAT,DRY 5-3/8 oz 2-1/4 cup
SALT 1-7/8 oz 3 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
GARLIC POWDER 1/4 oz 1/3 tsp
BASIL,SWEET,WHOLE,CRUSHED 1/3 oz 2 tbsp
BREADCRUMBS 1 lbs 1 qts
BUTTER,MELTED 6 oz 3/4 cup
CHEESE,CHEDDAR,SHREDDED 8 oz 2 cup

Method:
1 Cut turkey into 3/4 to 1-inch cubes.
2 Place turkey in stock pot or steam-jacketed kettle; add water, onion, and bay leaves. Bring to a boil. Cover; reduce heat; simmer
35 to 40 minutes.
3 Remove bay leaves and discard. Drain turkey and onions. Reserve 2-1/2 gal stock for use in Step 7. CCP: Hold reserved stock at
140 F. or higher for use in Step 5. Hold turkey at 140 F. or higher for use in Step 7.
4 Cook noodles in boiling salted water 8 to 10 minutes or until tender. Drain. Use immediately in recipe preparation or rinse with
cold water, drain thoroughly; place in shallow containers, cover and refrigerate.
5 Blend flour and cold water together to make a smooth slurry. Add slurry to stock stirring constantly. Bring to a boil. Cover;
reduce heat; simmer 10 minutes or until thickened, stirring frequently to prevent sticking.
6 Reconstitute milk. Add salt, pepper, garlic powder and basil; stir milk mixture into thickened stock. Bring to a boil. Cover;
reduce heat; simmer 2 minutes.
7 Stir turkey, onions, and noodles gently into thickened sauce. Heat to a simmer.
8 Pour turkey and noodle mixture into ungreased steam table pans.
9 Combine crumbs, margarine (or butter) and cheese. Sprinkle 2 cups crumb mixture evenly over turkey and noodles in each pan.
10 Using a convection oven, bake 25 minutes at 325 F. on high fan, closed vent or until lightly browned and thoroughly heated. CCP:
Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/baked_turkey_and_noodles.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence