Holiday Cheesy Potato Turkey Stack

Holiday Cheesy Potato Turkey Stack

Serve students flavors worth celebrating. Sliced turkey breast baked in a rich seasoning blend of herbs and chicken broth forms the base of this dish. Stack with a generous scoop of garlic-buttery mashed potatoes and a sprinkle of shredded cheddar for a year-round favorite.

Ingredients Show More


50 Portions

100 Portions

Thick Sliced Turkey Breast Steak With White Turkey

50 Portions 10 lbs. 8 oz.

100 Portions 21 lbs.

Chicken broth, low-sodium

50 Portions 2 cups

100 Portions 1 qt.

Thyme, dried, leaves

50 Portions 2 Tbsp.

100 Portions ¼ cup

Rosemary, dried, leaves

50 Portions 2 Tbsp.

100 Portions ¼ cup

Sage, dried, ground

50 Portions 2 tsp.

100 Portions 1 Tbsp. 1 tsp.

Mashed potatoes, dehydrated, low-sodium, butter flavored

50 Portions 2 lbs.

100 Portions 4 lbs.

Granulated garlic

50 Portions 2 Tbsp.

100 Portions ¼ cup

Cheddar cheese, reduced fat, shredded

50 Portions 1 lb 9 oz.

100 Portions 3 lb 2 oz.

Directions Show More

  1. Thaw Turkey: Thaw under refrigeration for 48 hours. Hold at 41° F or lower.
  2. Prepare Mashed Potatoes: Prepare potatoes according to manufacturer’s instructions. Mix in granulated garlic. Heat to 165° F or higher for 15 seconds. Hold at 140° F or higher.
  3. Prepare Seasoning Blend: Mix seasonings together. Whisk with chicken broth. Set aside to rehydrate for 10 minutes.
  4. Heat and Season Turkey: Preheat oven to 350°F. Place two shingled layers of turkey slices in a 2” steamtable pan. Pour 1 cup seasoned broth over the top of each pan of turkey slices. Cover turkey with foil and bake in the oven for 20-25 minutes or until internal temperature reaches 165°F. Hold at 140° F or higher.
  5. Build Turkey Stacks: Serve 2 slices seasoned turkey on each tray, top with ½ cup #8 scoop mashed potatoes, top with ½ oz (1 fl oz spoodle/2 Tbsp cheese).

CCP: Recommend serving with whole grain-rich roll(s) for an offer vs serve reimbursable meal.

Nutrients per Serving Show More

Calories 233 kcal

Saturated Fat 3 g

Trans Fat 0 g

Total Fat 8 g

Cholesterol 60 mg

Calcium 11 mg

Total Dietary Fiber 1 g

Iron 22 mg

Sodium 576 mg

Sugars 1 g

Carbohydrate 16 g

Vitamin A 4 IU

Vitamin C 0 mg

Protein 24 g


Meat/Meat Alt 2.5 oz. eq.

Grain 0 oz. eq.

Fruit 0 cup(s)

Vegetable 1/2 cup

Milk 0 cup(s)

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