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Turkey and Dressing - Merch
2 oz. eq. meat/meat alternate and 1 oz. eq. enriched grain.
Number of Portions: 100 Size of Portion: 1 piece
Recipe HACCP Process: #3 - Complex food preparation
- Meat/Meat Alternate
- Enriched Grain
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Turkey Roast, Light & Dark Meat, #1077 | 13 pounds |
Pan Release Spray, Vegetable Oil, #2514 | 5 grams |
Bread, Pullman, Enriched, #1225 | 100 slices |
Flour, All Purpose, Enriched, #2011 | 1 1/2 quarts + 1/2 pints |
Cornmeal, WRG, #2006 | 2 quarts |
Baking Powder, Double Acting, #2000 | 1/2 cups |
Salt, Table, #2219 | 2 tablespoons , divided |
Sugar, Granulated, #2027 | 1 cups + 1/4 cups |
Milk, White, Fat Free (Skim) 1/2 pint | 4 cups + 1/3 cups, divided |
Margarine, Bulk, #1319 | 1 pounds , divided |
Eggs, Whole, Fresh, #1318 | 10 eggs , divided |
Water, Municipal, Mississippi | 1 quarts + 1/2 pints |
Poultry Seasoning, #2721 | 1/2 ounces |
Pepper, Black, Ground, #2718 | 2 tablespoons |
Onions, Frozen, Diced, #1610 | 3 pounds |
Celery, Fresh, Diced, #4005 | 2 pounds + 8 ounces |
Broth, Chicken, Low Sodium, #2510 | 2 gallons |
DIRECTIONS
1. | Thaw turkey under refrigeration (41 degrees F or lower). |
2. | Preheat oven to 350 degrees. |
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:
|
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:
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.