Source: U.S. Department of Defence
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Russian Turkey Stew
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 500 00
RUSSIAN TURKEY STEW
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
327 cal
39 g
24 g
8g
79 mg
711 mg
185 mg
Ingredient
Weight
Measure
Issue
TURKEY,BNLS,WHITE AND DARK MEAT
18 lbs
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED
5-1/4 lbs
3 qts 3 cup
5-7/8 lbs
2 lbs
1 qts 2 cup
2-3/8 lbs
PEPPERS,GREEN,FRESH,CHOPPED
GARLIC POWDER
1-1/2 oz
1/4 cup 1-1/3 tbsp
MUSHROOMS,FRESH,WHOLE,SLICED
14-7/8 oz
1 qts 2 cup
1 lbs
FLOUR,WHEAT,GENERAL PURPOSE
4-3/8 oz
1 cup
SALT
1-1/4 oz
2 tbsp
4-3/8 lbs
2 qts
TOMATOES,CANNED,DICED,DRAINED
PAPRIKA,GROUND
2-7/8 oz
3/4 cup
SEASONING,POULTRY
1 oz
1/2 cup
PEPPER,BLACK,GROUND
1/2 oz
2 tbsp
MILK,EVAPORATED,SKIM,CANNED
8-7/8 lbs
1 gal
NOODLES,EGG,DRY
8 lbs
5 gal 3-7/8 qts
WATER
66-7/8 lbs
8 gal
1-1/2 oz
2 cup
PARSLEY,DEHYDRATED,FLAKED
ONIONS,GREEN,FRESH,SLICED
3-1/2 oz
1 cup
3-7/8 oz
Method
1 Cut thawed turkey into 1 inch cubes. Saute turkey in a lightly greased steam-jacketed kettle. Cook until slightly browned, remove
from pan. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. CCP: Hold at 140 F. or higher for use in Step 4.
2 Add onions, bell peppers, and garlic to kettle. Saute until onions are translucent. Add mushrooms and saute 5 more minutes.
Sprinkle flour over vegetables, stir, saute for one minute.
3 Add tomatoes, paprika, poultry seasoning, salt, and pepper. Saute 5 minutes.
4 Return turkey back into the pan, add milk and stir well. CCP: Hold for service at 140 F. or higher.
5 Bring a kettle of water to boil. Add noodles and cook until soft. Drain pasta and toss in parsley and green onions. Serve turkey
sauce over pasta.
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| Yield: 100 | Portion: 1 Cup |
| Calories: | 327 cal |
| Carbohydrates: | 39 g |
| Protein: | 24 g |
| Fat: | 8g |
| Cholesterol: | 79 mg |
| Sodium: | 711 mg |
| Calcium: | 185 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| TURKEY,BNLS,WHITE AND DARK MEAT | 18 lbs | ||
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp | |
| ONIONS,FRESH,CHOPPED | 5-1/4 lbs | 3 qts 3 cup | 5-7/8 lbs |
| PEPPERS,GREEN,FRESH,CHOPPED | 2 lbs | 1 qts 2 cup | 2-3/8 lbs |
| GARLIC POWDER | 1-1/2 oz | 1/4 cup 1-1/3 tbsp | |
| MUSHROOMS,FRESH,WHOLE,SLICED | 14-7/8 oz | 1 qts 2 cup | 1 lbs |
| FLOUR,WHEAT,GENERAL PURPOSE | 4-3/8 oz | 1 cup | |
| SALT | 1-1/4 oz | 2 tbsp | |
| TOMATOES,CANNED,DICED,DRAINED | 4-3/8 lbs | 2 qts | |
| PAPRIKA,GROUND | 2-7/8 oz | 3/4 cup | |
| SEASONING,POULTRY | 1 oz | 1/2 cup | |
| PEPPER,BLACK,GROUND | 1/2 oz | 2 tbsp | |
| MILK,EVAPORATED,SKIM,CANNED | 8-7/8 lbs | 1 gal | |
| NOODLES,EGG,DRY | 8 lbs | 5 gal 3-7/8 qts | |
| WATER | 66-7/8 lbs | 8 gal | |
| PARSLEY,DEHYDRATED,FLAKED | 1-1/2 oz | 2 cup | |
| ONIONS,GREEN,FRESH,SLICED | 3-1/2 oz | 1 cup | 3-7/8 oz |
| Method: | |
|
1 Cut thawed turkey into 1 inch cubes. Saute turkey in a lightly greased steam-jacketed kettle. Cook until slightly browned, remove from pan. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. CCP: Hold at 140 F. or higher for use in Step 4. 2 Add onions, bell peppers, and garlic to kettle. Saute until onions are translucent. Add mushrooms and saute 5 more minutes. Sprinkle flour over vegetables, stir, saute for one minute. 3 Add tomatoes, paprika, poultry seasoning, salt, and pepper. Saute 5 minutes. 4 Return turkey back into the pan, add milk and stir well. CCP: Hold for service at 140 F. or higher. 5 Bring a kettle of water to boil. Add noodles and cook until soft. Drain pasta and toss in parsley and green onions. Serve turkey sauce over pasta. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence