Source: The New Texas Wild Game Cook Book

Classifications: Turkey

Qty Measure Ingredient

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2 8 oz packages noodles

2 cans cream of mushroom soup

2 small cans mushrooms (button)

Meat from legs, thighs, wings of wild turkey, pressure cooked for 20 minutes

1/2 can white wine

slivered almonds

Instructions: Cook noodles in boiling, salted water for 6 minutes. Drain.

Dilute cream of mushroom soup with 1/2 can of white wine and juice from canned mushrooms.

Heat with boned and chopped turkey.

Mix with cooked noodles and fill large, flat, greased baking dish with the mix.

Cover with slivered almonds and bake i a 350*F oven until the dish is bubbly and heated through.

Staging:

Variations:

Background: Recipe by: Judith and Richard Morehead

Copyright 1985

Note: This is a great dish for the Christmas buffet or the PTA supper.

Serves: 6

Food Exchanges: