Cook Time: 30 Min.

Serving Size: 3/4 Cup Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F

Nutritional Content

Allergens: Turkey; Onion; AllergenSoy; AllergenWheat; Mushroom; Chicken; Celery; AllergenMilk; AllergenTreeNuts; Corn; Garlic

Calories: 300 Kcal

Carbohydrates: 18 g

Protein: 26 g

Total Fat: 14 g

Calcium: 75 mg

Sodium: 540 mg

Ingredients

10 Servings

• 3 Tbsp 1 tsp Margarine, Solids

• 1 1/4 Cup Onion, Yellow

• 1 1/4 Cup Celery, Fresh

• 2/3 Cup Flour, All Purpose

• 2 tsp Base, Chicken

  Paste LS G-F

• 1 2/3 Cup Water, Tap

• 0.4 no. 3 can Soup, Cream of Mushroom Cnd Cond

• 1 1/4 tsp Curry Powder

• 1 lb 10 Oz Turkey,

  Pulled/Shredded

• 2/3 Cup Nuts, Almonds Sliced

25 Servings

• 1/2 Cup Margarine, Solids

• 3 Cup Onion, Yellow

• 3 Cup Celery, Fresh

• 1 1/2 Cup Flour, All Purpose

• 2 Tbsp Base, Chicken

  Paste LS G-F

• 1 Qt Water, Tap

• 1 no. 3 can Soup, Cream of Mushroom Cnd Cond

• 1 Tbsp Curry Powder

• 4 lb Turkey,

  Pulled/Shredded

• 1 1/2 Cup Nuts, Almonds Sliced

50 Servings

• 1 Cup Margarine, Solids

• 1 1/2 Qt Onion, Yellow

• 1 1/2 Qt Celery, Fresh

• 3 Cup Flour, All Purpose

• 1/4 Cup Base, Chicken

  Paste LS G-F

• 2 Qt Water, Tap

• 2 no. 3 can Soup, Cream of Mushroom Cnd Cond

• 2 Tbsp Curry Powder

• 8 lb Turkey,

  Pulled/Shredded

• 3 Cup Nuts, Almonds Sliced

100 Servings

• 2 Cup Margarine, Solids

• 3 Qt Onion, Yellow

• 3 Qt Celery, Fresh

• 1 1/2 Qt Flour, All Purpose

• 1/2 Cup Base, Chicken

  Paste LS G-F

• 1 Gal Water, Tap

• 4 no. 3 can Soup, Cream of Mushroom Cnd Cond

• 1/4 Cup Curry Powder

• 16 lb Turkey,

  Pulled/Shredded

• 1 1/2 Qt Nuts, Almonds Sliced

Instructions

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

2. Melt margarine. Add onion and celery. Saute for 3 min.

3. Add flour and stir until blended.

4. Combine base and water to make a stock. Pour into vegetable mixture, stirring constantly. Cook until thickened. Add soup and curry; blend well.

5. Combine turkey and sauce. Scale into lightly greased pan(s) or individual casseroles. Sprinkle with sliced almonds and bake until bubbling.

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

7. 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

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

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

10. Discard unused product.

    
    
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