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Turkey and Dressing
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1 oz. eq. enriched grain
Number of Portions: 100 Size of Portion: 1 piece
Recipe HACCP Process: #3 - Complex food preparation
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Turkey Roast, Light & Dark Meat, #1077 | 25 pounds |
Onions, Frozen, Diced, #1610 | 1 quart + 2 cups |
Flour, All Purpose, Enriched, #2011 | 1 1/2 quarts + 1 cup |
Cornmeal, Enriched, #2006 | 2 quarts |
Baking Powder, Double Acting, #2000 | 1/2 cup |
Salt, Table, #2723 | 2 tablespoons |
Sugar, Granulated, #2027 | 1 1/4 cups |
Margarine, Bulk, #1319 | 4 ounces |
Eggs, Whole, Fresh, #1318 | 5 eggs |
Milk, Reduced Fat, 2% Milkfat, Bulk | 2 quarts |
Margarine, Bulk, #1319 | 4 ounces |
Pan Release Spray, Vegetable Oil, #2514 | 5 second spray |
Margarine, Bulk, #1319 | 1 pound |
Celery, Fresh, Diced, #4005 | 2 quarts |
Bread, Pullman, WGR, #1225 | 100 slices |
Poultry Seasoning, #2721 | 3 tablespoons |
Pepper, Black, Ground, #2718 | 2 tablespoons |
Salt, Table, #2723 | 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. | If the turkey or onions are frozen, thaw them in the refrigerator. Drain the onions thoroughly on the day of assembly. CCP: Hold under refrigeration (41 degrees F or lower). |
2. | Place the roasts on aluminum foil and wrap them very tightly. Place them in baking pans. |
3. | Bake the roasts for 3½ hours at 350 degrees F in a convection oven or until the roasts reach the desired temperature. Check the temperature at 2½ hours. x`CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
4. | Slice or chop cooked turkey into serving size pieces. Cool and refrigerate according to Standard Operating Procedures for next day's service. CCP: 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:
|
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. | Melt 1 pound of margarine in a braising pan, large saute pan, or tilt skillet. Sauté the onion and celery in the 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:
CCP: 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. CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. |
17. | Cut each pan 5 x 5 (25 portions per pan). Each portion provides 2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, and 1 oz. eq. enriched 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 4 hours. |
Production Notes
Use USDA Foods products when available.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for poultry.