Harvest Turkey Potato Bowl - Butterball Foodservice

Harvest Turkey Potato Bowl

SERVING SIZE 1 bowl

Harvest Turkey Potato Bowl

Ingredients SHOW LESS

INGREDIENT

50 PORTIONS

100 PORTIONS

Slice-N-Tact Golden Roasted Turkey Breast

50 Portions 10 lbs. 7 oz.

100 Portions 20 lbs. 14. oz

Potatoes, dehydrated, granules, low moisture, such as Basic American Foods

50 Portions 2 lbs. 5 ½ oz.

100 Portions 4 lbs. 11 oz.

Water, tap

50 Portions 1 gal. 1 qt.

100 Portions 2 gals. 2 qts.

Granulated garlic

50 Portions 2 tbsp.

100 Portions ¼ cup

Corn, whole kernel, no salt added, canned

50 Portions 2 ½ #10 cans

100 Portions 5 #10 cans

Turkey gravy, trans-fat free, dry, prepared

50 Portions 3 qts. ½ cup

100 Portions 1 gal. 2 qts. 1 cup

Directions SHOW MORE

1. Thaw turkey in the refrigerator two days before use.

2. Remove turkey from package and reserve juices. Cut turkey into ½” pieces. (Tip: For fast and easy cutting, place turkey in 4” steamtable pans. Cut with a dough scraper.)

3. Cover and steam for 20 minutes. Heat to 165° F or higher for 15 seconds.

4. Prepare potatoes by bringing water to a boil and whisking in granulated garlic. Continue preparing according to manufacturer’s directions.

5. Place corn in 4” steamtable pans. Cover and steam for 10-12 minutes. Heat to 145° F for at least 15 seconds.

6. Prepare gravy according to manufacturer’s directions. Heat to 165° F or higher for 15 seconds.

7. To build bowls, place ½ cup (#8 scoop) potatoes on bottom of each bowl. Using the scoop, make a crater in the middle of potatoes. Top potatoes with ½ cup (4 oz. perforated server) corn (drained), 3.34 oz. (6 oz. server) turkey, and ¼ cup (2 oz. server) gravy.

CCP: Hold thawed turkey at 40° F or lower. Hold cooked turkey, corn and gravy at 140° F or higher. Hold bowls at 140° F or higher.

Nutrients per Serving SHOW MORE

Calories 284 kcal

Saturated Fat 0 g

Sodium 1302 mg

Sugars 3 g

Total Fat 5 g

Trans Fat 0 g

Cholesterol 42 mg

Carbohydrate 40 g

Total Dietary Fiber 3 g

Protein 25 g

Vitamin A 0 IU

Calcium 20 mg

Vitamin C 4 mg

Iron .5 mg

Component

Meat/Meat ALT 2 oz. eq.

Grain

Fruit

Vegetable 1 cup

Milk

Serve with confidence.®

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