Cook Time: 40 Min.

Serving Size: 1 Cup Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F

Nutritional Content

Allergens: Broccoli; Turkey; Onion; AllergenSoy; AllergenWheat; AllergenMilk; Garlic; Chicken; Corn

Calories: 210 Kcal

Carbohydrates: 10 g

Protein: 25 g

Total Fat: 8 g

Calcium: 150 mg

Sodium: 240 mg

Ingredients

10 Servings

• 1.5 Oz Margarine, Solids

• 3 Tbsp 1 tsp Onion, Yellow

• 3 Tbsp 1 tsp Flour, All Purpose

• 1 Tbsp Base, Chicken Paste LS G-F

• 2 Cup Water, Tap

• 2 Cup Milk, 2% Bulk

• 1/8 tsp Pepper, Cayenne

• 3 Tbsp 1 tsp Cheese, Swiss Shredded

• 3 Tbsp 1 tsp Cheese, Parmesan Grated

• 1/4 tsp Pepper, White

• 1 lb 6 Oz Turkey, Pulled/Shredded

• 1 lb 10 Oz Broccoli, Florets Frz

25 Servings

• 4 Oz Margarine, Solids

• 1/2 Cup Onion, Yellow

• 1/2 Cup Flour, All Purpose

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

• 1 1/4 Qt Water, Tap

• 1 1/4 Qt Milk, 2% Bulk

• 1/8 tsp Pepper, Cayenne

• 1/2 Cup Cheese, Swiss Shredded

• 1/2 Cup Cheese, Parmesan Grated

• 1/2 tsp Pepper, White

• 3 lb 8 Oz Turkey, Pulled/Shredded

• 4 lb Broccoli, Florets Frz

50 Servings

• 8 Oz Margarine, Solids

• 1 Cup Onion, Yellow

• 1 Cup Flour, All Purpose

• 1/3 Cup Base, Chicken Paste LS G-F

• 2 1/2 Qt Water, Tap

• 2 1/2 Qt Milk, 2% Bulk

• 1/4 tsp Pepper, Cayenne

• 1 Cup Cheese, Swiss Shredded

• 1 Cup Cheese, Parmesan Grated

• 1 tsp Pepper, White

• 7 lb Turkey, Pulled/Shredded

• 8 lb Broccoli, Florets Frz

100 Servings

• 1 lb Margarine, Solids

• 2 Cup Onion, Yellow

• 2 Cup Flour, All Purpose

• 2/3 Cup Base, Chicken Paste LS G-F

• 1 Gal 2 Cup Water, Tap

• 1 Gal 2 Cup Milk, 2% Bulk

• 3/4 tsp Pepper, Cayenne

• 2 Cup Cheese, Swiss Shredded

• 2 Cup Cheese, Parmesan Grated

• 2 tsp Pepper, White

• 14 lb Turkey, Pulled/Shredded

• 16 lb Broccoli, Florets Frz

Instructions

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

2. Prepare mornay sauce: Melt margarine and sauté onion until softened. Add flour and stir continuously for about 5 min.

3. Combine base and water to make broth. Add milk. Slowly whisk broth mixture into the flour. Stir continuously until smooth and thickened.

4. Add seasonings and cheeses. Continue to cook until cheese is melted and well blended.

5. Steam or boil broccoli to partially cook until crisp tender. Gently fold broccoli and turkey into sauce mixture.

6. Portion casserole into baking pans and bake 30-40 min at 350F/177C.

7. Casseroles & Precooked Foods: Cook to internal temp of 165F/74C held for 15 sec.

8. 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.

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

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

11. Discard unused product.

    
    
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