Judy Youngdoff lives in Kansas. She and I send recipes back and forth to each other. Her daughter Julie lives in Minnesota. Julie had the family in for Thanksgiving one year, and served this dish. There must have been a crowd, as this recipe makes a lot! Judy afterwards sent me the recipe.
Turkey Supreme
Makes 10 quarts
20 lb turkey
2 qt water
3/4 lb butter
2 lb Velveeta cheese
1. Roast turkey. Baste with the water and 1/4 lb butter.
2. Cut turkey into bite-sized pieces.
3. Melt together: 10 c broth, 1/2 lb butter, and 2 lb Velveeta.
4. Pour over warm turkey.
Freezes well.



