"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shredded Turkey Recipe

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This recipe for Shredded Turkey, by , is from The Sword Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carla Hutzel
Added: Saturday, January 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
18 - 22 pound turkey
1 can cream of chicken soup
1 can cream of celery soup
4 chicken bouillion cubes
3 cups of turkey broth

Directions:
Directions:
Roast turkey according to package directions. Once turkey has cooled enough, pull all meat off bones. Put into large roasting pan.

In separate sauce pan on medium heat, add the 2 cans of soup, chicken bouillion and at least 3 cups of turkey broth from the turkey. Just let it dissolve and thin. Pour all of sauce pan over the shredded turkey. Put back in the oven, covered, for 3 hours at 250 degrees.

 

 

 

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