Source: U.S. Department of Defence
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Turkey Balls Stroganoff
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 027 01
TURKEY BALLS STROGANOFF
Yield 100
Portion 3-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
208 cal
13 g
20 g
8g
72 mg
733 mg
74 mg
Ingredient
Weight
Measure
Issue
MILK,NONFAT,DRY
3 oz
1-1/4 cup
WATER,WARM
2 lbs
3-3/4 cup
EGGS,WHOLE,FROZEN
8-5/8 oz
1 cup
1-2/3 oz
PARSLEY,FRESH,BUNCH,CHOPPED
1-5/8 oz
3/4 cup
SALT
1-1/4 oz
2 tbsp
1/2 oz
2 tbsp
PEPPER,BLACK,GROUND
THYME,GROUND
1/8 oz
1 tbsp
PEPPER,RED,GROUND
1/8 oz
1/3 tsp
GARLIC POWDER
1/8 oz
1/8 tsp
BREAD,WHITE,STALE,SLICED
2-3/4 lbs
2 gal 7/8 qts
TURKEY,GROUND,90% LEAN,RAW
20 lbs
ONIONS,FRESH,CHOPPED
11-1/4 oz
2 cup
12-1/2 oz
FLOUR,WHEAT,GENERAL PURPOSE
1-1/8 lbs
1 qts
3-1/8 lbs
1 qts 2 cup
WATER
CHICKEN BROTH
1 gal 1-1/2 qts
PAPRIKA,GROUND
1 oz
1/4 cup 1/3 tbsp
PEPPER,BLACK,GROUND
1/8 oz
1/4 tsp
MUSHROOMS,CANNED,SLICED,INCL LIQUIDS
3-1/2 lbs
2 qts 2-1/8 cup
SOUR CREAM,LOW FAT
3 lbs
1 qts 2 cup
Method
1 Reconstitute milk.
2 Blend in eggs, milk, parsley, salt, black pepper, thyme, red pepper, and garlic powder.
3 Place bread in mixer; mix at medium speed 5 minutes or until coarse crumbs are formed. Pour milk mixture over bread in mixer;
mix lightly at low speed 1/2 minute; let stand 10 minutes.
4 Add turkey and onions to bread mixture. Mix at low speed 1 minute. Do not over mix.
5 Shape into balls weighing 1-1/3 ounce each; place 100 meat balls on each sheet pan.
6 Using a convection oven, bake at 350 F. for 8 to 10 minutes on high fan, closed vent. Discard drippings.
7 Combine flour and water, stirring until smooth.
8 Prepare broth according to package directions. Bring to a boil, reduce heat; gradually add flour mixture stirring constantly. Add
paprika and pepper. Return to boil; reduce heat; simmer 5 to 10 minutes or until thickened.
9 Add mushrooms. Stir well. Turn off heat. Remove 1 quart sauce. Stir into sour cream until smooth; combine with remaining sauce;
stir until smooth.
10 Place 100 turkey balls in each steam table pan. Pour 3 quarts sauce over turkey balls in each pan. Cover.
11 Using a convection oven, bake at 300 F. for 15 minutes on high fan, closed vent. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.
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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/turkey_balls_stroganoff.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 3-1/2 Ounces |
| Calories: | 208 cal |
| Carbohydrates: | 13 g |
| Protein: | 20 g |
| Fat: | 8g |
| Cholesterol: | 72 mg |
| Sodium: | 733 mg |
| Calcium: | 74 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| MILK,NONFAT,DRY | 3 oz | 1-1/4 cup | |
| WATER,WARM | 2 lbs | 3-3/4 cup | |
| EGGS,WHOLE,FROZEN | 8-5/8 oz | 1 cup | |
| PARSLEY,FRESH,BUNCH,CHOPPED | 1-5/8 oz | 3/4 cup | 1-2/3 oz |
| SALT | 1-1/4 oz | 2 tbsp | |
| PEPPER,BLACK,GROUND | 1/2 oz | 2 tbsp | |
| THYME,GROUND | 1/8 oz | 1 tbsp | |
| PEPPER,RED,GROUND | 1/8 oz | 1/3 tsp | |
| GARLIC POWDER | 1/8 oz | 1/8 tsp | |
| BREAD,WHITE,STALE,SLICED | 2-3/4 lbs | 2 gal 7/8 qts | |
| TURKEY,GROUND,90% LEAN,RAW | 20 lbs | ||
| ONIONS,FRESH,CHOPPED | 11-1/4 oz | 2 cup | 12-1/2 oz |
| FLOUR,WHEAT,GENERAL PURPOSE | 1-1/8 lbs | 1 qts | |
| WATER | 3-1/8 lbs | 1 qts 2 cup | |
| CHICKEN BROTH | 1 gal 1-1/2 qts | ||
| PAPRIKA,GROUND | 1 oz | 1/4 cup 1/3 tbsp | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/4 tsp | |
| MUSHROOMS,CANNED,SLICED,INCL LIQUIDS | 3-1/2 lbs | 2 qts 2-1/8 cup | |
| SOUR CREAM,LOW FAT | 3 lbs | 1 qts 2 cup |
| Method: | |
|
1 Reconstitute milk. 2 Blend in eggs, milk, parsley, salt, black pepper, thyme, red pepper, and garlic powder. 3 Place bread in mixer; mix at medium speed 5 minutes or until coarse crumbs are formed. Pour milk mixture over bread in mixer; mix lightly at low speed 1/2 minute; let stand 10 minutes. 4 Add turkey and onions to bread mixture. Mix at low speed 1 minute. Do not over mix. 5 Shape into balls weighing 1-1/3 ounce each; place 100 meat balls on each sheet pan. 6 Using a convection oven, bake at 350 F. for 8 to 10 minutes on high fan, closed vent. Discard drippings. 7 Combine flour and water, stirring until smooth. 8 Prepare broth according to package directions. Bring to a boil, reduce heat; gradually add flour mixture stirring constantly. Add paprika and pepper. Return to boil; reduce heat; simmer 5 to 10 minutes or until thickened. 9 Add mushrooms. Stir well. Turn off heat. Remove 1 quart sauce. Stir into sour cream until smooth; combine with remaining sauce; stir until smooth. 10 Place 100 turkey balls in each steam table pan. Pour 3 quarts sauce over turkey balls in each pan. Cover. 11 Using a convection oven, bake at 300 F. for 15 minutes on high fan, closed vent. 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence