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Turkey and Dressing - Merch
2 oz. eq. meat/meat alternate, 1 oz. eq. enriched grain, 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
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 quarts + 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 | 3 tablespoons |
Pepper, Black, Ground, #2718 | 2 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 | 5 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 in baking 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:
|
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:
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, 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.