Turkey Noodle Casserole
|Turkey||20 Pound, roasted and cooled (Including Giblets)|
|Water||4 Cup (64 tbs) (As Required)|
|Butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Onion||1 Large, finely chopped|
|Finely chopped parsley||2 Cup (32 tbs)|
|Unsifted all purpose flour||1 1⁄4 Cup (20 tbs)|
|Chicken broth/Turkey broth||2 Quart (Canned / Freshly Made, 8 Cups)|
|Light cream||1 Quart (4 Cups)|
|Dry white table wine/Light cream||1 1⁄2 Cup (24 tbs)|
|Canned mushroom pieces||16 Ounce, drained (2 Cans Of 8 Ounce Each)|
|Shredded parmesan cheese||1 1⁄2 Pound (6 Cups)|
|Spaghetti/Tagliarini||2 Pound, boiled and hot|
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.