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Turkey Pot Pie
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 150 00
TURKEY POT PIE
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
368 cal
40 g
28 g
10 g
65 mg
964 mg
128 mg
Ingredient
Weight
Measure
Issue
TURKEY,BNLS,WHITE AND DARK MEAT
26 lbs
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED
2 lbs
1 qts 1-5/8 cup
2-1/4 lbs
5/8 oz
1 tbsp
SALT
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
1/8 oz
1 tbsp
THYME,GROUND
BAY LEAF,WHOLE,DRIED
1/3 oz
9 lf
WATER,WARM
4-7/8 lbs
2 qts 1-3/8 cup
POTATOES,FRESH,PEELED,CUBED
8 lbs
1 gal 1-7/8 qts
9-7/8 lbs
CARROTS,FRESH,CHOPPED
8 lbs
1 gal 3-1/8 qts
9-3/4 lbs
2 lbs
1 qts 3-1/2 cup
2-3/4 lbs
CELERY,FRESH,CHOPPED
WATER,COLD
4-1/8 lbs
2 qts
FLOUR,WHEAT,GENERAL PURPOSE
2-1/3 lbs
2 qts 1/2 cup
PEAS,GREEN,FROZEN
5-3/4 lbs
1 gal 1/2 qts
FLOUR,WHEAT,GENERAL PURPOSE
3-1/3 lbs
3 qts
2-1/3 oz
1/4 cup 1-2/3 tbsp
SUGAR,GRANULATED
BAKING POWDER
2-3/8 oz
1/4 cup 1-1/3 tbsp
SALT
5/8 oz
1 tbsp
WATER,WARM
4-7/8 lbs
2 qts 1-3/8 cup
MILK,NONFAT,DRY
4-3/4 oz
2 cup
2-1/8 lbs
1 qts
EGG WHITES
MARGARINE,MELTED
4 oz
1/2 cup
Method
1 Cut turkey into 3/4 to 1-inch cubes.
2 Place turkey, onions, salt, pepper, thyme, and bay leaves in a steam-jacketed kettle or stockpot. Cook 15 minutes, stirring
occasionally, until onions are lightly browned and turkey is partially cooked and slightly tender.
3 Add water, potatoes, carrots and celery. Bring to a boil. Cover; reduce heat; simmer 15 minutes or until potatoes are almost
tender. Remove bay leaves.
4 Blend cold water and flour together; stir to make a smooth slurry. Add slurry to turkey mixture stirring constantly. Bring to a boil.
Cover; reduce heat; simmer 8-10 minutes or until thickened, stirring frequently to prevent sticking.
5 Add peas; stir; bring to a simmer.
6 Pour 1-1/3 gallons of turkey mixture into each ungreased steam table pan.
7 For batter topping, sift together flour, sugar, baking powder and salt into mixer bowl.
8 Reconstitute milk in warm water. Combine milk, egg whites and margarine or butter. Add to dry ingredients; mix at low speed
until dry ingredients are moistened, about 30 seconds. Do not overmix.
9 Pour 3-1/4 cups of batter evenly over top of turkey mixture in each pan.
10 Using a convection oven, bake 20 to 25 minutes at 400 F. or until lightly browned on low fan, open vent. CCP: Internal
temperature must reach 165 F. or higher for 15 seconds.
11 Cut 3 x 6. CCP: Hold for service at 140 F. or higher.
Notes
1 In Step 1, 18 lb (3 1/2 gal) cooked, diced turkey may be substituted. In Step 3, use 16 lb (2 gal) chicken broth in place of water.
2 In Step 3, 8 lbs 8 ounces drained canned sliced carrots (13 lb 2 oz, 2-No.10 cn A.P.) or 8 lbs frozen carrots may be used per 100
portions. Add carrots to sauce in Step 5.
3 In Step 9, batter will be very thin. DO NOT add additional flour. CCP: If prepared in advance, refrigerate at 41 F. or lower until use.
4 Baking Powder Biscuits may be used for topping. Omit Steps 7 through 10. Prepare Recipe No. D 001 00 or D 001 01; place baked
biscuits over top of hot turkey mixture in each pan. Bake 10 to 15 minutes or until biscuits are lightly browned.



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Turkey Pot Pie

Yield: 100 Portion: 1 Cup
Calories: 368 cal
Carbohydrates: 40 g
Protein: 28 g
Fat: 10 g
Cholesterol: 65 mg
Sodium: 964 mg
Calcium: 128 mg

Ingredient Weight Measure Issue
TURKEY,BNLS,WHITE AND DARK MEAT 26 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED 2 lbs 1 qts 1-5/8 cup 2-1/4 lbs
SALT 5/8 oz 1 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
THYME,GROUND 1/8 oz 1 tbsp
BAY LEAF,WHOLE,DRIED 1/3 oz 9 lf
WATER,WARM 4-7/8 lbs 2 qts 1-3/8 cup
POTATOES,FRESH,PEELED,CUBED 8 lbs 1 gal 1-7/8 qts 9-7/8 lbs
CARROTS,FRESH,CHOPPED 8 lbs 1 gal 3-1/8 qts 9-3/4 lbs
CELERY,FRESH,CHOPPED 2 lbs 1 qts 3-1/2 cup 2-3/4 lbs
WATER,COLD 4-1/8 lbs 2 qts
FLOUR,WHEAT,GENERAL PURPOSE 2-1/3 lbs 2 qts 1/2 cup
PEAS,GREEN,FROZEN 5-3/4 lbs 1 gal 1/2 qts
FLOUR,WHEAT,GENERAL PURPOSE 3-1/3 lbs 3 qts
SUGAR,GRANULATED 2-1/3 oz 1/4 cup 1-2/3 tbsp
BAKING POWDER 2-3/8 oz 1/4 cup 1-1/3 tbsp
SALT 5/8 oz 1 tbsp
WATER,WARM 4-7/8 lbs 2 qts 1-3/8 cup
MILK,NONFAT,DRY 4-3/4 oz 2 cup
EGG WHITES 2-1/8 lbs 1 qts
MARGARINE,MELTED 4 oz 1/2 cup

Method:
1 Cut turkey into 3/4 to 1-inch cubes.
2 Place turkey, onions, salt, pepper, thyme, and bay leaves in a steam-jacketed kettle or stockpot. Cook 15 minutes, stirring
occasionally, until onions are lightly browned and turkey is partially cooked and slightly tender.
3 Add water, potatoes, carrots and celery. Bring to a boil. Cover; reduce heat; simmer 15 minutes or until potatoes are almost
tender. Remove bay leaves.
4 Blend cold water and flour together; stir to make a smooth slurry. Add slurry to turkey mixture stirring constantly. Bring to a boil.
Cover; reduce heat; simmer 8-10 minutes or until thickened, stirring frequently to prevent sticking.
5 Add peas; stir; bring to a simmer.
6 Pour 1-1/3 gallons of turkey mixture into each ungreased steam table pan.
7 For batter topping, sift together flour, sugar, baking powder and salt into mixer bowl.
8 Reconstitute milk in warm water. Combine milk, egg whites and margarine or butter. Add to dry ingredients; mix at low speed
until dry ingredients are moistened, about 30 seconds. Do not overmix.
9 Pour 3-1/4 cups of batter evenly over top of turkey mixture in each pan.
10 Using a convection oven, bake 20 to 25 minutes at 400 F. or until lightly browned on low fan, open vent. CCP: Internal
temperature must reach 165 F. or higher for 15 seconds.
11 Cut 3 x 6. CCP: Hold for service at 140 F. or higher.
Notes
1 In Step 1, 18 lb (3 1/2 gal) cooked, diced turkey may be substituted. In Step 3, use 16 lb (2 gal) chicken broth in place of water.
2 In Step 3, 8 lbs 8 ounces drained canned sliced carrots (13 lb 2 oz, 2-No.10 cn A.P.) or 8 lbs frozen carrots may be used per 100
portions. Add carrots to sauce in Step 5.
3 In Step 9, batter will be very thin. DO NOT add additional flour. CCP: If prepared in advance, refrigerate at 41 F. or lower until use.
4 Baking Powder Biscuits may be used for topping. Omit Steps 7 through 10. Prepare Recipe No. D 001 00 or D 001 01; place baked
biscuits over top of hot turkey mixture in each pan. Bake 10 to 15 minutes or until biscuits are lightly browned.

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_pot_pie.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence