Recipes for a Crowd

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.