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Creole Macaroni (Ground Turkey)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 064 01
CREOLE MACARONI (GROUND TURKEY)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
242 cal
32 g
16 g
6g
38 mg
646 mg
77 mg
Ingredient
Weight
Measure
Issue
WATER
12-1/2 lbs
1 gal 2 qts
TOMATO PASTE,CANNED
8-1/8 lbs
3 qts 2 cup
TOMATOES,CANNED,DICED,DRAINED
6-5/8 lbs
3 qts
1-1/2 lbs
1 qts 1/2 cup
1-3/4 lbs
PEPPERS,GREEN,FRESH,CHOPPED
ONIONS,FRESH,CHOPPED
1-3/8 lbs
1 qts
1-5/8 lbs
5-1/4 oz
3/4 cup
SUGAR,GRANULATED
SALT
1 oz
1 tbsp
PEPPER,BLACK,GROUND
1/2 oz
2 tbsp
1/3 oz
1 tbsp
GARLIC POWDER
BASIL,SWEET,WHOLE,CRUSHED
1/2 oz
3 tbsp
1/4 oz
1 tbsp
PEPPER,RED,GROUND
THYME,GROUND
1/8 oz
1 tbsp
MACARONI NOODLES,ELBOW,DRY
6 lbs
1 gal 2-1/2 qts
WATER,BOILING
33-1/2 lbs
4 gal
SALT
1 oz
1 tbsp
12 lbs
TURKEY,GROUND,90% LEAN,RAW
CHEESE,AMERICAN,SHREDDED
1 lbs
1 qts
Method
1 Combine water, tomato paste, tomatoes, peppers, onions, sugar, salt, black pepper, garlic powder, basil, red pepper, and thyme in
steam-jacketed kettle or stock pot. Mix well; bring to a boil; reduce heat; cover; simmer 10 to 15 minutes or until thickened.
2 Add macaroni to salted water; bring to a boil stirring constantly. Cook 10 minutes, stirring occasionally; drain well. Do not
overcook.
3 Brown turkey until turkey loses its pink color, stirring to break apart. Drain or skim off excess fat.
4 Combine turkey, tomato sauce mixture, and macaroni. Mix well.
5 Pour about 8-1/4 quarts macaroni mixture in each pan.
6 Sprinkle 1-1/3 cups cheese over macaroni mixture in each pan.
7 Using a convection oven, bake 20 minutes at 325 F. on high fan, closed vent or until mixture is bubbling and cheese is melted.
CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.



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Creole Macaroni (Ground Turkey)

Yield: 100 Portion: 1 Cup
Calories: 242 cal
Carbohydrates: 32 g
Protein: 16 g
Fat: 6g
Cholesterol: 38 mg
Sodium: 646 mg
Calcium: 77 mg

Ingredient Weight Measure Issue
WATER 12-1/2 lbs 1 gal 2 qts
TOMATO PASTE,CANNED 8-1/8 lbs 3 qts 2 cup
TOMATOES,CANNED,DICED,DRAINED 6-5/8 lbs 3 qts
PEPPERS,GREEN,FRESH,CHOPPED 1-1/2 lbs 1 qts 1/2 cup 1-3/4 lbs
ONIONS,FRESH,CHOPPED 1-3/8 lbs 1 qts 1-5/8 lbs
SUGAR,GRANULATED 5-1/4 oz 3/4 cup
SALT 1 oz 1 tbsp
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp
GARLIC POWDER 1/3 oz 1 tbsp
BASIL,SWEET,WHOLE,CRUSHED 1/2 oz 3 tbsp
PEPPER,RED,GROUND 1/4 oz 1 tbsp
THYME,GROUND 1/8 oz 1 tbsp
MACARONI NOODLES,ELBOW,DRY 6 lbs 1 gal 2-1/2 qts
WATER,BOILING 33-1/2 lbs 4 gal
SALT 1 oz 1 tbsp
TURKEY,GROUND,90% LEAN,RAW 12 lbs
CHEESE,AMERICAN,SHREDDED 1 lbs 1 qts

Method:
1 Combine water, tomato paste, tomatoes, peppers, onions, sugar, salt, black pepper, garlic powder, basil, red pepper, and thyme in
steam-jacketed kettle or stock pot. Mix well; bring to a boil; reduce heat; cover; simmer 10 to 15 minutes or until thickened.
2 Add macaroni to salted water; bring to a boil stirring constantly. Cook 10 minutes, stirring occasionally; drain well. Do not
overcook.
3 Brown turkey until turkey loses its pink color, stirring to break apart. Drain or skim off excess fat.
4 Combine turkey, tomato sauce mixture, and macaroni. Mix well.
5 Pour about 8-1/4 quarts macaroni mixture in each pan.
6 Sprinkle 1-1/3 cups cheese over macaroni mixture in each pan.
7 Using a convection oven, bake 20 minutes at 325 F. on high fan, closed vent or until mixture is bubbling and cheese is melted.
CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/creole_macaroni_ground_turkey.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence