© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
9 c rotini pasta, uncooked
1 Large onion, chopped
3/4 c unsalted butter
1 c flour
5 tbsp reduced-sodium chicken soup base
1 Gallon milk
2 tbsp dried parsley flakes
2 tsp white pepper
1 tbsp dry mustard
1-3/4 lbs Cheddar cheese, grated
6 lbs COOKED TURKEY, cubed
3 c bread crumbs, buttered
4-1/2 oz Cheddar cheese, sliced
In 6-inch steam table pan, cook pasta and drain (may be cooked one day ahead).
In a large kettle, over medium-high heat, sauté onion in butter. Whip in flour and soup base. Stir in milk, parsley, pepper, mustard. Stir until mixture thickens. Add grated cheese and stir until cheese is melted.
Add turkey and pasta; cook and stir until heated throughout. Place turkey mixture in two buttered 2x12x20-inch steam table pans. Sprinkle bread crumbs over top and add cheese slices.
Bake in a preheated 350 degree F oven for 15-30 minutes or until bread crumbs are slightly browned and cheese is melted.
Yields 64 2-ounce portions.
197 Total Calories
9 g Total Fat
41 % Daily Total Fat
54 g Cholesterol
223 mg Sodium
8 g Total Carbohydrates
19 g Protein