Harvest Turkey Potato Bowl
SERVING SIZE 1 bowl
Ingredients SHOW LESS
INGREDIENT
50 PORTIONS
100 PORTIONS
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
