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Hunter Style Turkey Stew
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 829 00
HUNTER STYLE TURKEY STEW
Yield 100
Portion 1-1/2 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
269 cal
18 g
37 g
5g
94 mg
754 mg
47 mg
Ingredient
Weight
Measure
Issue
TURKEY,BREAST,COOKED,DICED
25 lbs
SALT
1-1/4 oz
2 tbsp
PEPPER,BLACK,GROUND
1/2 oz
2 tbsp
1-1/4 oz
1/4 cup 1/3 tbsp
GARLIC POWDER
FLOUR,WHEAT,GENERAL PURPOSE
1-3/8 lbs
1 qts 1 cup
OIL,SALAD
11-1/2 oz
1-1/2 cup
CELERY,FRESH,DICED
2 lbs
1 qts 3-1/2 cup
2-3/4 lbs
ONIONS,FRESH,DICED
4 lbs
4-1/2 lbs
2 gal
BEEF BROTH
JUICE,VEGETABLE,CANNED
4-1/4 lbs
2 qts
8 lbs
POTATOES,FRESH,CHOPPED,PRECUT
PEAS,GREEN,FROZEN
2-1/2 lbs
1 qts 3-7/8 cup
CARROTS,FROZEN,SLICED
2-1/2 lbs
2 qts 7/8 cup
Method
1 Season diced turkey with salt, pepper, and granulated garlic powder. Flour the stew meat well.
2 Add oil to a steam jacketed kettle. Heat 2 minutes.
3 Brown turkey in oil. Once meat is well browned, add celery and onions. Cook 10 minutes, or until onions are transparent. CCP:
Internal temperature must reach 140 F. or higher for 15 seconds.
4 Prepare broth according to manufacturer's instructions. Add broth and vegetable juice to stew. Add bay leaves. Simmer for 5
minutes.
5 Add potatoes and cook another 20 minutes or until potatoes are done.
6 Add frozen vegetables and diced tomatoes and simmer 5 minutes more.
7 CCP: Hold for service at 140 F. or higher.
8 Serve with rice on the side or over rice.



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Hunter Style Turkey Stew

Yield: 100 Portion: 1-1/2 Cups
Calories: 269 cal
Carbohydrates: 18 g
Protein: 37 g
Fat: 5g
Cholesterol: 94 mg
Sodium: 754 mg
Calcium: 47 mg

Ingredient Weight Measure Issue
TURKEY,BREAST,COOKED,DICED 25 lbs
SALT 1-1/4 oz 2 tbsp
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp
GARLIC POWDER 1-1/4 oz 1/4 cup 1/3 tbsp
FLOUR,WHEAT,GENERAL PURPOSE 1-3/8 lbs 1 qts 1 cup
OIL,SALAD 11-1/2 oz 1-1/2 cup
CELERY,FRESH,DICED 2 lbs 1 qts 3-1/2 cup 2-3/4 lbs
ONIONS,FRESH,DICED 4 lbs 4-1/2 lbs
BEEF BROTH 2 gal
JUICE,VEGETABLE,CANNED 4-1/4 lbs 2 qts
POTATOES,FRESH,CHOPPED,PRECUT 8 lbs
PEAS,GREEN,FROZEN 2-1/2 lbs 1 qts 3-7/8 cup
CARROTS,FROZEN,SLICED 2-1/2 lbs 2 qts 7/8 cup

Method:
1 Season diced turkey with salt, pepper, and granulated garlic powder. Flour the stew meat well.
2 Add oil to a steam jacketed kettle. Heat 2 minutes.
3 Brown turkey in oil. Once meat is well browned, add celery and onions. Cook 10 minutes, or until onions are transparent. CCP:
Internal temperature must reach 140 F. or higher for 15 seconds.
4 Prepare broth according to manufacturer's instructions. Add broth and vegetable juice to stew. Add bay leaves. Simmer for 5
minutes.
5 Add potatoes and cook another 20 minutes or until potatoes are done.
6 Add frozen vegetables and diced tomatoes and simmer 5 minutes more.
7 CCP: Hold for service at 140 F. or higher.
8 Serve with rice on the side or over rice.

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/hunter_style_turkey_stew.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence