Turkey a la King

Cook Time: 30 Min.

Serving Size: 3/4 Cup Makes: 10/25/50/100 Servings Cook Method: Simmer Cook Temp.: 300°F

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Nutritional Content

Allergens: Turkey; AllergenMilk; Peppers Bell; Onion; Garlic; Mushroom; AllergenWheat; Chicken; Corn; AllergenSoy

Calories: 200 Kcal

Carbohydrates: 10 g

Protein: 26 g

Total Fat: 6 g

Calcium: 75 mg

Sodium: 210 mg

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Ingredients

10 Servings

• 1 lb 11 Oz Turkey, Pulled/Shredded

• 3 Cup Water, Tap

• 1 Tbsp Base, Chicken Paste LS G-F

• 1 Tbsp 2 tsp Margarine, Solids

• 1.5 Oz Onion, Yellow

• 1 Oz Peppers, Green Fresh

• 1/2 Cup Flour, All Purpose

• 1/4 tsp Pepper, Black Ground

• 2 1/8 Cup Milk, 2% Bulk

• 1/2 Cup Mushrooms, Pieces Cnd

• 3 Tbsp 1 tsp Pimento, Pieces Cnd

25 Servings

• 4 lb 3 Oz Turkey, Pulled/Shredded

• 1 3/4 Qt Water, Tap

• 2 Tbsp 2 tsp Base, Chicken Paste LS G-F

• 1/4 Cup Margarine, Solids

• 4 Oz Onion, Yellow

• 3 Oz Peppers, Green Fresh

• 1 1/3 Cup Flour, All Purpose

• 1/2 tsp Pepper, Black Ground

• 1 1/4 Qt Milk, 2% Bulk

• 1 1/4 Cup Mushrooms, Pieces Cnd

• 1/2 Cup Pimento, Pieces Cnd

50 Servings

• 8 lb 6 Oz Turkey, Pulled/Shredded

• 3 1/2 Qt Water, Tap

• 1/3 Cup Base, Chicken Paste LS G-F

• 1/2 Cup Margarine, Solids

• 8.5 Oz Onion, Yellow

• 5.5 Oz Peppers, Green Fresh

• 2 2/3 Cup Flour, All Purpose

• 1 tsp Pepper, Black Ground

• 2 1/2 Qt Milk, 2% Bulk

• 2 1/2 Cup Mushrooms, Pieces Cnd

• 1 Cup Pimento, Pieces Cnd

100 Servings

• 16 lb 12 Oz Turkey, Pulled/Shredded

• 1 Gal 5 Cup Water, Tap

• 2/3 Cup Base, Chicken Paste LS G-F

• 1 Cup Margarine, Solids

• 1 lb 1 Oz Onion, Yellow

• 11.5 Oz Peppers, Green Fresh

• 1 1/4 Qt Flour, All Purpose

• 2 tsp Pepper, Black Ground

• 1 Gal 2 Cup Milk, 2% Bulk

• 1 1/4 Qt Mushrooms, Pieces Cnd

• 2 Cup Pimento, Pieces Cnd

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Cook turkey as per package directions.

3. Mix water and base to make broth.

4. Melt margarine. Add onions and peppers and sauté until tender.

5. Stir in flour and pepper. Cook about 3 min to brown flour.

6. Slowly add broth and milk, stirring constantly. Cook about 10 min until thickened.

7. Add drained mushrooms, turkey and pimento; heat.

8. For Whole, Cut, or Ground Poultry (e.g., Chicken, Turkey, Duck): Cook to internal temp of 165F/74C held for 15 sec.

9. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

10. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

11. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

12. Discard unused product.

    
    
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