Turkey Noodle Casserole Recipe
Ingredients
| Giblets | 20 pound, roasted | |
| Water | 1 (As required) | |
| Salt | To Taste | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Onion | 1 Large, finely chopped | |
| Parsley | 2 Cup (16 tbs), finely chopped | |
| All purpose flour | 1 1/4 Cup (16 tbs) | |
| Chicken broth | 8 Cup (16 tbs), canned | |
| Light cream | 4 Cup (16 tbs) | |
| Dry white wine | 1 1/2 Cup (16 tbs) | |
| Mushroom | 2 Can (10oz), drained | |
| Parmesan cheese | 6 Cup (16 tbs), shredded | |
| 2 pounds spaghetti or tagliarini, boiled and hot | ||
Directions
Peel skin from roasted turkey and strip meat from bones.
Cut meat in slivers and set aside.
If you wish, make turkey broth by boiling bones and skin in 2 quarts water seasoned with 2 teaspoons salt.
Pour through wire strainer and reserve; discard bones and skin.
In a large pan (at least 8-quart size for sauce alone, or twice as big to hold turkey and noodles, too) melt butter and add onion and parsley; cook until vegetables are limp.
Blend in the flour and gradually add the broth, cream, and wine.
Bring to a boil, stirring frequently, and let simmer for about 10 minutes.
Stir in the mushrooms and 3 cups of the cheese.
(You can make the sauce a day ahead and chill, covered; reheat before using.) Add turkey and noodles to hot sauce and mix well.
Season to taste with salt; if you used the broth made from the turkey bones seasoned with 2 teaspoons salt, you may need 1 to 2 additional teaspoons salt.
Divide the turkey mixture among 2 or 3 large baking pans (such as the bottoms of broiler pans).
Sprinkle the tops of the casseroles evenly with remaining 3 cups of cheese.
Bake in a hot oven (400°) for 20 to 25 minutes, or until bubbling and top is lightly browned.
Makes about 8 quarts, 30 to 35 servings.
Cut meat in slivers and set aside.
If you wish, make turkey broth by boiling bones and skin in 2 quarts water seasoned with 2 teaspoons salt.
Pour through wire strainer and reserve; discard bones and skin.
In a large pan (at least 8-quart size for sauce alone, or twice as big to hold turkey and noodles, too) melt butter and add onion and parsley; cook until vegetables are limp.
Blend in the flour and gradually add the broth, cream, and wine.
Bring to a boil, stirring frequently, and let simmer for about 10 minutes.
Stir in the mushrooms and 3 cups of the cheese.
(You can make the sauce a day ahead and chill, covered; reheat before using.) Add turkey and noodles to hot sauce and mix well.
Season to taste with salt; if you used the broth made from the turkey bones seasoned with 2 teaspoons salt, you may need 1 to 2 additional teaspoons salt.
Divide the turkey mixture among 2 or 3 large baking pans (such as the bottoms of broiler pans).
Sprinkle the tops of the casseroles evenly with remaining 3 cups of cheese.
Bake in a hot oven (400°) for 20 to 25 minutes, or until bubbling and top is lightly browned.
Makes about 8 quarts, 30 to 35 servings.
Chef
