Having served Thanksgiving dinner to a couple of young boys and my mom and step-dad, who happen to be vegetarian, needless to say I have mucho turkey left over at my house.

We love turkey, so it's not really a problem. Cold turkey sandwiches, turkey salad, reheated turkey and stuffing and cranberry...yum.

But in case you're already bored with all that, I've found a recipe that incorporates traditional Russian cuisine with leftover turkey: Turkey Stroganoff, courtesy of our friends at eatturkey.com. They must be some kind of turkey lobbying group, not that the turkeys are thanking them.

Anyhoo, here's the recipe. I would skip the part about sauteeing the turkey if you're using leftovers and just chop it up into bite-sized squares instead. Also, please note that this recipe makes 49 servings!! It's meant for institutional cooking. This might be a good recipe for some of our larger families, but for the rest of us please just use it as a general guideline as far as ingredients go -

3 Gallons cold water
2 lbs. + 9 ozs. wide egg noodles, uncooked
9 Cups cold water, (for sauce)
2 Quarts whole milk
14-1/2 Ounces stroganoff sauce mix
2/3 Cup vegetable oil, divided
8-1/2 Pounds TURKEY BREAST, sliced
8 Cups onions, sliced thin
1 Tablespoon black pepper
As needed sliced almonds, toasted
As needed fresh parsley, chopped

Bring 3 gallons of water to a boil. Add pasta and cook 11-13 minutes. Drain; rinse with cold water; cover and hold in refrigerator until ready to use.
Bring 9 cups water to boil. Combine cold milk and sauce mix. Stir until smooth.
Pour sauce mixture into 9-cups boiling water, stir to blend, return to boil. Reduce heat and simmer 10-12 minutes, stirring frequently to prevent burning. Cover and set aside until ready to use.
Heat 1/3-cup oil and brown turkey in hot oil. Sauté just until cooked through. Remove from pan and reserve.
Sauté onions in remaining 1/3-cup oil until light brown.
Add browned turkey, onions and black pepper to the 17 cups stroganoff sauce. Reheat sauce thoroughly, but do not boil.
Reheat pasta in boiling water for about 30 seconds. Drain.
Hold pasta and stroganoff sauce for service in separate steamtable pans.
For each serving, serve sauce over pasta and garnish with toasted almonds and chopped parsley.
Yields: 49, 8-ounce servings.