Source: U.S. Department of Defence
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Turkey Corn Pie
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 020 01
TURKEY CORN PIE
Yield 100
Portion 1-1/2 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
284 cal
18 g
28 g
12 g
92 mg
731 mg
66 mg
Ingredient
Weight
Measure
Issue
TURKEY,GROUND,90% LEAN,RAW
30 lbs
ONIONS,FRESH,CHOPPED
3-1/8 lbs
2 qts 1 cup
3-1/2 lbs
PEPPERS,GREEN,FRESH,CHOPPED
2-1/8 lbs
1 qts 2 cup
2-5/8 lbs
2-1/2 oz
1/4 cup 1/3 tbsp
SALT
PEPPER,BLACK,GROUND
1/2 oz
2 tbsp
1-1/8 oz
1/4 cup
GARLIC POWDER
CORN,CANNED,WHOLE KERNEL,INCL LIQUIDS
13-1/2 lbs
1 gal 2 qts
MASHED POTATOES (INSTANT)
4 gal 1 qts
Method
1
Cook turkey with onions and peppers until turkey loses its pink color. Drain or skim off excess fat.
2
Add salt, pepper and garlic powder. Mix well.
3
Place 10 pounds turkey mixture in each roasting pan.
4
Spread 2 quarts corn with liquid on top of turkey mixture in each pan.
5
Prepare 1 Recipe Mashed Potatoes, Recipe No. Q 057 00. Spread 5-1/2 quarts mashed potatoes over turkey mixture and corn in
each pan.
6 Using a convection oven, bake 20 minutes at 300 F. on high fan, open vent, or until potatoes are evenly browned. CCP: Internal
temperature must reach 165 F. or higher for 15 seconds.
7 Cut 5 by 7. CCP: Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 1-1/2 Cups |
| Calories: | 284 cal |
| Carbohydrates: | 18 g |
| Protein: | 28 g |
| Fat: | 12 g |
| Cholesterol: | 92 mg |
| Sodium: | 731 mg |
| Calcium: | 66 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| TURKEY,GROUND,90% LEAN,RAW | 30 lbs | ||
| ONIONS,FRESH,CHOPPED | 3-1/8 lbs | 2 qts 1 cup | 3-1/2 lbs |
| PEPPERS,GREEN,FRESH,CHOPPED | 2-1/8 lbs | 1 qts 2 cup | 2-5/8 lbs |
| SALT | 2-1/2 oz | 1/4 cup 1/3 tbsp | |
| PEPPER,BLACK,GROUND | 1/2 oz | 2 tbsp | |
| GARLIC POWDER | 1-1/8 oz | 1/4 cup | |
| CORN,CANNED,WHOLE KERNEL,INCL LIQUIDS | 13-1/2 lbs | 1 gal 2 qts | |
| MASHED POTATOES (INSTANT) | 4 gal 1 qts |
| Method: | |
|
1 Cook turkey with onions and peppers until turkey loses its pink color. Drain or skim off excess fat. 2 Add salt, pepper and garlic powder. Mix well. 3 Place 10 pounds turkey mixture in each roasting pan. 4 Spread 2 quarts corn with liquid on top of turkey mixture in each pan. 5 Prepare 1 Recipe Mashed Potatoes, Recipe No. Q 057 00. Spread 5-1/2 quarts mashed potatoes over turkey mixture and corn in each pan. 6 Using a convection oven, bake 20 minutes at 300 F. on high fan, open vent, or until potatoes are evenly browned. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 7 Cut 5 by 7. CCP: 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