Source: MRS 2017
MRS: 568 — Poultry (500s)

Turkey and Dressing

Meal Component Contribution:
2 oz. eq. meat/meat alternate and 2 oz. eq. whole grain.
Number of Portions: 100  Size of Portion: 1 piece
Recipe HACCP Process: #3 - Complex food preparation
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Turkey Roast, Light & Dark Meat, #1077
13 pound(s)
Pan Release Spray, Vegetable Oil, #2514
5 gram(s)
Bread, WGR, #1225
100 slice(s)
Flour, All Purpose, Enriched, #2011
1 quart(s) + 1 1/2 pint(s)
Cornmeal, WRG, #2006
2 quart(s)
Baking Powder, Double Acting, #2000
1/2 cup(s)
Salt, Table, #2219
4 tablespoon(s), divided
Sugar, Granulated, #2027
1 cup(s) + 1/4 cup(s)
Milk, Dry, Nonfat Powder, #2019
1 cup(s) + 1/3 cup(s)
Margarine, Bulk, #1319
1 pound(s) + 8 ounce(s), divided
Eggs, Whole, Fresh, #1318
10 egg(s), divided
Water, Municipal, Mississippi
1 quart(s) + 1/2 pint(s)
Milk, White, Fat Free (Skim) 1/2 pint
3 cup(s)
Poultry Seasoning, #2721
1/2 ounce(s)
Pepper, Black, Ground, #2718
2 tablespoon(s)
Onions, Frozen, Diced, #1610
3 pound(s)
Celery, Fresh, Diced, #4005
2 pound(s) + 8 ounce(s)
Broth, Chicken, Low Sodium, #2510
2 gallon(s)
DIRECTIONS

1.

Thaw turkey under refrigeration (41 degrees F or lower).

2.

Preheat oven to 350 degrees.
Place roast on foil and wrap very tightly. Place in baking pan.

3.

Bake for 4 hours at 350 degrees F in convection oven or until roast reaches desired temperature.

Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.

4.

Remove meat from bones and slice or chop into small pieces. Cool and refrigerate according to SOP for next day's service.

Cool to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F or lower within an additional 4 hours

5.

For Cornbread:

  • Preheat oven to 375 degrees.
  • Mix all purpose flour, cornmeal, baking powder, 2 tablespoons of salt, sugar, and dry milk.
  • Melt 1 cup of margarine.
  • Add melted margarine, 1¼ cups of eggs, water, and liquid milk to the mixer bowl and stir to blend.
  • Add dry ingredient mixture to the liquids in the mixer bowl. Mix on low speed. (Do not overmix or cornbread will be tough and rubbery.)
  • Spray one sheet pan (18" x 26" x 1") with pan release spray and pour batter into sprayed sheet pan.
  • Bake at 375 degrees F for 15 minutes.
  • Allow to cool then crumble for dressing recipe.

6.

On the day of service: lightly coat steamtable pans (12" x 20" x 2½") with pan release spray. For 100 servings, use 4 pans.

7.

Sauté onion and celery in 2 tablespoons of margarine until vegetables are soft.

8.

Toast sliced bread and crumble.

9.

Combine crumbled cornbread and bread, poultry seasoning, pepper, salt, and sauteed onions and celery in a bowl. Mix lightly until well blended.

10.

Beat 1 quart + ½ cup of eggs slightly and add to mixture with chicken broth.

11.

Spread 1½ gallons of dressing evenly into each steamtable pan.

12.

Cover each pan of dressing with 3 pounds and 4 ounces cooked, chopped turkey. Cover with aluminum foil.

13.

Bake:

  • Conventional oven: 350° F for 30 minutes
  • Convection oven: 325° F for 30 minutes.

Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.

14.

Cut each pan 5 x 5 (25 portions per pan). Each portion provides 2 oz. eq. meat/meat alternate and 2 oz. eq. whole grain.

Hold and maintain product at a minimum temperature of 135 degrees F  Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated.  Quick chill within 6 hours to 41 degrees F or lower.

Production Notes

Use USDA Foods products when available.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for poultry.

Nutrients Per Serving
Calories
308
Carbohydrates
33.57 g
Dietary Fiber
2.69 g
Protein
19.53 g
Sodium
1144.82 mg
Total Fat
10.82 g
Sat. Fat
3.77 g
Trans Fat
0.00 g