Source: MRS 2020
MRS: 568 — Poultry (500s)

Turkey and Dressing - Briggs

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

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Turkey Roast, Light & Dark Meat, #1077
25  pounds
Flour, All Purpose, Enriched, #2011
1 1/2 quarts + 1  cup
Cornmeal, WRG, #2006
2  quarts
Baking Powder, Double Acting, #2000
1/2 cup
Salt, Table, #2219
2  tablespoons
Sugar, Granulated, #2027
1 1/4 cups
Milk, Dry, Nonfat Powder, #2019
1 1/3 cups
Margarine, Bulk, #1319
4  ounces
Eggs, Whole, Fresh, #1318
5  eggs
Water, Municipal, Mississippi
1  quart + 1  cup
Milk, Fat Free, Unflavored
3  cups
Pan Release Spray, Vegetable Oil, #2514
5  second spray
Margarine, Bulk, #1319
1  pound
Onions, Frozen, Diced, #1610
1  quart + 2  cups
Celery, Fresh, Diced, #4005
2  quarts
Bread, Pullman, Enriched, #1225
100  slices
Poultry Seasoning, #2721
1/2 ounces
Pepper, Black, Ground, #2718
3  tablespoons
Salt, Table, #2219
2  tablespoons
Eggs, Whole, Fresh, #1318
10  eggs
Broth, Chicken, Low Sodium, #2510
2  gallons
Pan Release Spray, Vegetable Oil, #2514
20  second spray
DIRECTIONS

1.

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

2.

Place the roasts on aluminum foil and wrap them very tightly. Place them inbaking pans.

3.

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

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

4.

Remove the meat from the bones and slice or chop the meat into small pieces. Cool and refrigerate according to Standard Operating Procedures 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 the all-purpose flour, cornmeal, baking powder, 2 tablespoons of salt, sugar, and dry milk.
  • Soften 4 ounces of margarine.
  • Add softened margarine, 5 eggs, water, and liquid milk to the mixer bowl and stir to blend.
  • Add the 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 the sprayed sheet pan.
  • Bake at 375 degrees F for 15 minutes.
  • Allow the cornbread to cool, then crumble it into pieces for the 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 the onion and celery in 1 pound of margarine until the vegetables are soft.

8.

Tear the pullman bread into pieces.

9.

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

10.

Beat 10 eggs slightly and combine them with the chicken broth.

11.

Pour the egg and chicken broth mixture over bread mixture and stir to combine thoroughly.

12.

Spray steam table pans with pan release spray.

13.

Spread 1½ gallons of dressing evenly into each steamtable pan.

14.

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

15.

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.

16.

Remove the Turkey and Dressing from the oven. Serve it immediately, or cover it and place it in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil.

17.

Cut each pan 5 x 5 (25 portions per pan). Each portion provides 2 oz. eq. meat/meat alternate, 1oz. eq. enriched grain, and 1 oz. eq. whole grain.

CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 2 hours.

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
354
Carbohydrates
35.26 g
Dietary Fiber
2.67 g
Protein
28.55 g
Sodium
1525.00 mg
Total Fat
11.73 g
Sat. Fat
3.63 g
Trans Fat
0.00 g