Maple French Toast With Fennel Turkey Sausage USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Make it a good day with Maple French Toast With Fennel Turkey Sausage. Aromatic spices compliment lean breakfast turkey that is baked into faintly sweetened whole grain bread then drizzled with maple syrup.
NSLP/SBP CREDITING INFORMATION
1 piece provides 2 oz equivalent meat/meat alternate and 1 oz equivalent grains.
4 from 4 votes

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Instructions
 

  • Heat oil in a large stock pot.
  • Add turkey, applesauce, salt, cayenne pepper, sage, red pepper flakes, coriander, garlic powder, and onion powder and fennel seeds. Cook uncovered over medium–high heat for 10 minutes.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Remove turkey from heat. Drain turkey in a colander.
    Set aside for step 8.
  • Combine eggs, milk, sugar, salt, vanilla extract, and cinnamon in a large bowl. Stir well.
  • Add bread while breaking slices into small pieces. Stir well.
  • Allow to set for 30 minutes to 1 hour.
    Bread should be soft and broken up completely.
  • Add turkey. Stir well.
  • Pour 2 qt (about 4 lb 4 oz) turkey mixture into a steam table pan (12″ x 20″ x 2¹⁄2″) lightly coated with pan-release spray. Spread evenly.
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Pour ³⁄4 cup (about 6 oz) maple syrup over each pan in a swirling motion.
  • Bake:
    Conventional oven: 400 °F for 25–35 minutes.
    Convection oven: 350 °F for 20–25 minutes.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Allow to rest for 20 minutes before cutting.
  • Portion: Cut each pan 5 x 5 (25 pieces per pan).
    Serve 1 piece (about 2" x 3³⁄4" square).

Nutrition INFORMATION

Maple French Toast With Fennel Turkey Sausage USDA Recipe for Schools
Amount Per Serving
 
1 piece
Calories
213
Total Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
112
mg
37
%
Sodium
 
290
mg
13
%
Total Carbohydrate
 
28
g
9
%
Dietary Fiber
 
2
g
8
%
Total Sugars
 
15
g
17
%
Protein
 
14
g
28
%
Vitamin D
 
34
IU
227
%
Calcium
 
98
mg
10
%
Iron
 
1
mg
6
%
Potassium
 
135
mg
4
%
N/A=data not available
*Marketing Guide

Notes

Cooking Process #2: Same Day Service.
Yield / Volume
50 Servings:
About 9 lb 1 oz
About 1 gal 2¹⁄8 cups/2 steam table pans (12" x 20" x 2¹⁄2")
100 Servings:
About 18 lb 2 oz
About 2 gal 1 qt ¹⁄4 cup/4 steam table pans (12" x 20" x 2¹⁄2")