Turkey and Dressing Supreme USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
Turkey and Dressing Supreme is a deliciously satisfying dish that blends turkey and dressing spiced with sage, fresh onion, celery, and green peppers.
CACFP Adult Portion Crediting Information
1 piece (2” x 3¾” square) provides ½ cup vegetable (½ cup other vegetable), 2 oz equivalent meat, and 2 oz equivalent grains.
No ratings yet
Add to Cookbook https://theicn.org/cnrb/pdfs/cacfp/adult/Turkey_and_Dressing_25_Servings_adult.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Ingredients
 

25 Servings

    Weight

    • 2 lb Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
    • 4 oz Margarine, trans fat-free
    • 1 lb 12 oz *Fresh celery, chopped
    • 1 lb 8 oz *Fresh onions, chopped
    • 1 lb 8 oz *Fresh green bell peppers, diced
    • 4 oz Whole-wheat flour
    • - - Nonfat milk
    • - - Low-sodium chicken broth
    • - - Poultry seasoning
    • - - Ground black or white pepper
    • - - Fresh garlic, minced
    • - - Ground sage
    • 3 lb 4 oz Cooked turkey, shredded

    Measure

    • 2 qt 2 cups Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
    • ½ cup Margarine, trans fat-free
    • 1 qt 2 cups *Fresh celery, chopped
    • 1 qt 1 cup *Fresh onions, chopped
    • 1 qt 1 cup *Fresh green bell peppers, diced
    • ¾ cup Whole-wheat flour
    • 1 cup Nonfat milk
    • 1 qt Low-sodium chicken broth
    • 1½ tsp Poultry seasoning
    • 1 tsp Ground black or white pepper
    • 2½ tsp Fresh garlic, minced
    • 1½ tsp Ground sage
    • - - Cooked turkey, shredded

    50 Servings

      Weight

      • 4 lb Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
      • 8 oz Margarine, trans fat-free
      • 3 lb 8 oz *Fresh celery, chopped
      • 3 lb *Fresh onions, chopped
      • 3 lb *Fresh green bell peppers, diced
      • 8 oz Whole-wheat flour
      • - - Nonfat milk
      • - - Low-sodium chicken broth
      • - - Poultry seasoning
      • - - Ground black or white pepper
      • - - Fresh garlic, minced
      • - - Ground sage
      • 6 lb 8 oz Cooked turkey, shredded

      Measure

      • 1 gal 1 qt Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
      • 1 cup Margarine, trans fat-free
      • 3 qt *Fresh celery, chopped
      • 2 qt 2 cups *Fresh onions, chopped
      • 2 qt 2 cups *Fresh green bell peppers, diced
      • 1½ cups Whole-wheat flour
      • 2 cups Nonfat milk
      • 2 qt Low-sodium chicken broth
      • 1 Tbsp Poultry seasoning
      • 2 tsp Ground black or white pepper
      • 1 Tbsp 2 tsp Fresh garlic, minced
      • 1 Tbsp Ground sage
      • - - Cooked turkey, shredded

      Quantity
       

      25 Servings

        Weight

        • 2 lb Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
        • 4 oz Margarine, trans fat-free
        • 1 lb 12 oz *Fresh celery, chopped
        • 1 lb 8 oz *Fresh onions, chopped
        • 1 lb 8 oz *Fresh green bell peppers, diced
        • 4 oz Whole-wheat flour
        • - - Nonfat milk
        • - - Low-sodium chicken broth
        • - - Poultry seasoning
        • - - Ground black or white pepper
        • - - Fresh garlic, minced
        • - - Ground sage
        • 3 lb 4 oz Cooked turkey, shredded

        Measure

        • 2 qt 2 cups Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
        • ½ cup Margarine, trans fat-free
        • 1 qt 2 cups *Fresh celery, chopped
        • 1 qt 1 cup *Fresh onions, chopped
        • 1 qt 1 cup *Fresh green bell peppers, diced
        • ¾ cup Whole-wheat flour
        • 1 cup Nonfat milk
        • 1 qt Low-sodium chicken broth
        • 1½ tsp Poultry seasoning
        • 1 tsp Ground black or white pepper
        • 2½ tsp Fresh garlic, minced
        • 1½ tsp Ground sage
        • - - Cooked turkey, shredded

        50 Servings

          Weight

          • 4 lb Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
          • 8 oz Margarine, trans fat-free
          • 3 lb 8 oz *Fresh celery, chopped
          • 3 lb *Fresh onions, chopped
          • 3 lb *Fresh green bell peppers, diced
          • 8 oz Whole-wheat flour
          • - - Nonfat milk
          • - - Low-sodium chicken broth
          • - - Poultry seasoning
          • - - Ground black or white pepper
          • - - Fresh garlic, minced
          • - - Ground sage
          • 6 lb 8 oz Cooked turkey, shredded

          Measure

          • 1 gal 1 qt Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
          • 1 cup Margarine, trans fat-free
          • 3 qt *Fresh celery, chopped
          • 2 qt 2 cups *Fresh onions, chopped
          • 2 qt 2 cups *Fresh green bell peppers, diced
          • 1½ cups Whole-wheat flour
          • 2 cups Nonfat milk
          • 2 qt Low-sodium chicken broth
          • 1 Tbsp Poultry seasoning
          • 2 tsp Ground black or white pepper
          • 1 Tbsp 2 tsp Fresh garlic, minced
          • 1 Tbsp Ground sage
          • - - Cooked turkey, shredded

          Ingredients
           

          25 Servings

            Weight

            • 2 lb Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
            • 4 oz Margarine, trans fat-free
            • 1 lb 12 oz *Fresh celery, chopped
            • 1 lb 8 oz *Fresh onions, chopped
            • 1 lb 8 oz *Fresh green bell peppers, diced
            • 4 oz Whole-wheat flour
            • - - Nonfat milk
            • - - Low-sodium chicken broth
            • - - Poultry seasoning
            • - - Ground black or white pepper
            • - - Fresh garlic, minced
            • - - Ground sage
            • 3 lb 4 oz Cooked turkey, shredded

            Measure

            • 2 qt 2 cups Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
            • ½ cup Margarine, trans fat-free
            • 1 qt 2 cups *Fresh celery, chopped
            • 1 qt 1 cup *Fresh onions, chopped
            • 1 qt 1 cup *Fresh green bell peppers, diced
            • ¾ cup Whole-wheat flour
            • 1 cup Nonfat milk
            • 1 qt Low-sodium chicken broth
            • 1½ tsp Poultry seasoning
            • 1 tsp Ground black or white pepper
            • 2½ tsp Fresh garlic, minced
            • 1½ tsp Ground sage
            • - - Cooked turkey, shredded

            50 Servings

              Weight

              • 4 lb Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
              • 8 oz Margarine, trans fat-free
              • 3 lb 8 oz *Fresh celery, chopped
              • 3 lb *Fresh onions, chopped
              • 3 lb *Fresh green bell peppers, diced
              • 8 oz Whole-wheat flour
              • - - Nonfat milk
              • - - Low-sodium chicken broth
              • - - Poultry seasoning
              • - - Ground black or white pepper
              • - - Fresh garlic, minced
              • - - Ground sage
              • 6 lb 8 oz Cooked turkey, shredded

              Measure

              • 1 gal 1 qt Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
              • 1 cup Margarine, trans fat-free
              • 3 qt *Fresh celery, chopped
              • 2 qt 2 cups *Fresh onions, chopped
              • 2 qt 2 cups *Fresh green bell peppers, diced
              • 1½ cups Whole-wheat flour
              • 2 cups Nonfat milk
              • 2 qt Low-sodium chicken broth
              • 1 Tbsp Poultry seasoning
              • 2 tsp Ground black or white pepper
              • 1 Tbsp 2 tsp Fresh garlic, minced
              • 1 Tbsp Ground sage
              • - - Cooked turkey, shredded

              Quantity
               

              25 Servings

                Weight

                • 2 lb Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
                • 4 oz Margarine, trans fat-free
                • 1 lb 12 oz *Fresh celery, chopped
                • 1 lb 8 oz *Fresh onions, chopped
                • 1 lb 8 oz *Fresh green bell peppers, diced
                • 4 oz Whole-wheat flour
                • - - Nonfat milk
                • - - Low-sodium chicken broth
                • - - Poultry seasoning
                • - - Ground black or white pepper
                • - - Fresh garlic, minced
                • - - Ground sage
                • 3 lb 4 oz Cooked turkey, shredded

                Measure

                • 2 qt 2 cups Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
                • ½ cup Margarine, trans fat-free
                • 1 qt 2 cups *Fresh celery, chopped
                • 1 qt 1 cup *Fresh onions, chopped
                • 1 qt 1 cup *Fresh green bell peppers, diced
                • ¾ cup Whole-wheat flour
                • 1 cup Nonfat milk
                • 1 qt Low-sodium chicken broth
                • 1½ tsp Poultry seasoning
                • 1 tsp Ground black or white pepper
                • 2½ tsp Fresh garlic, minced
                • 1½ tsp Ground sage
                • - - Cooked turkey, shredded

                50 Servings

                  Weight

                  • 4 lb Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
                  • 8 oz Margarine, trans fat-free
                  • 3 lb 8 oz *Fresh celery, chopped
                  • 3 lb *Fresh onions, chopped
                  • 3 lb *Fresh green bell peppers, diced
                  • 8 oz Whole-wheat flour
                  • - - Nonfat milk
                  • - - Low-sodium chicken broth
                  • - - Poultry seasoning
                  • - - Ground black or white pepper
                  • - - Fresh garlic, minced
                  • - - Ground sage
                  • 6 lb 8 oz Cooked turkey, shredded

                  Measure

                  • 1 gal 1 qt Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
                  • 1 cup Margarine, trans fat-free
                  • 3 qt *Fresh celery, chopped
                  • 2 qt 2 cups *Fresh onions, chopped
                  • 2 qt 2 cups *Fresh green bell peppers, diced
                  • 1½ cups Whole-wheat flour
                  • 2 cups Nonfat milk
                  • 2 qt Low-sodium chicken broth
                  • 1 Tbsp Poultry seasoning
                  • 2 tsp Ground black or white pepper
                  • 1 Tbsp 2 tsp Fresh garlic, minced
                  • 1 Tbsp Ground sage
                  • - - Cooked turkey, shredded
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 2 lb Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
                    • 4 oz Margarine, trans fat-free
                    • 1 lb 12 oz *Fresh celery, chopped
                    • 1 lb 8 oz *Fresh onions, chopped
                    • 1 lb 8 oz *Fresh green bell peppers, diced
                    • 4 oz Whole-wheat flour
                    • - - Nonfat milk
                    • - - Low-sodium chicken broth
                    • - - Poultry seasoning
                    • - - Ground black or white pepper
                    • - - Fresh garlic, minced
                    • - - Ground sage
                    • 3 lb 4 oz Cooked turkey, shredded

                    Measure

                    • 2 qt 2 cups Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
                    • ½ cup Margarine, trans fat-free
                    • 1 qt 2 cups *Fresh celery, chopped
                    • 1 qt 1 cup *Fresh onions, chopped
                    • 1 qt 1 cup *Fresh green bell peppers, diced
                    • ¾ cup Whole-wheat flour
                    • 1 cup Nonfat milk
                    • 1 qt Low-sodium chicken broth
                    • 1½ tsp Poultry seasoning
                    • 1 tsp Ground black or white pepper
                    • 2½ tsp Fresh garlic, minced
                    • 1½ tsp Ground sage
                    • - - Cooked turkey, shredded

                    50 Servings

                      Weight

                      • 4 lb Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
                      • 8 oz Margarine, trans fat-free
                      • 3 lb 8 oz *Fresh celery, chopped
                      • 3 lb *Fresh onions, chopped
                      • 3 lb *Fresh green bell peppers, diced
                      • 8 oz Whole-wheat flour
                      • - - Nonfat milk
                      • - - Low-sodium chicken broth
                      • - - Poultry seasoning
                      • - - Ground black or white pepper
                      • - - Fresh garlic, minced
                      • - - Ground sage
                      • 6 lb 8 oz Cooked turkey, shredded

                      Measure

                      • 1 gal 1 qt Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
                      • 1 cup Margarine, trans fat-free
                      • 3 qt *Fresh celery, chopped
                      • 2 qt 2 cups *Fresh onions, chopped
                      • 2 qt 2 cups *Fresh green bell peppers, diced
                      • 1½ cups Whole-wheat flour
                      • 2 cups Nonfat milk
                      • 2 qt Low-sodium chicken broth
                      • 1 Tbsp Poultry seasoning
                      • 2 tsp Ground black or white pepper
                      • 1 Tbsp 2 tsp Fresh garlic, minced
                      • 1 Tbsp Ground sage
                      • - - Cooked turkey, shredded

                      Quantity
                       

                      25 Servings

                        Weight

                        • 2 lb Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
                        • 4 oz Margarine, trans fat-free
                        • 1 lb 12 oz *Fresh celery, chopped
                        • 1 lb 8 oz *Fresh onions, chopped
                        • 1 lb 8 oz *Fresh green bell peppers, diced
                        • 4 oz Whole-wheat flour
                        • - - Nonfat milk
                        • - - Low-sodium chicken broth
                        • - - Poultry seasoning
                        • - - Ground black or white pepper
                        • - - Fresh garlic, minced
                        • - - Ground sage
                        • 3 lb 4 oz Cooked turkey, shredded

                        Measure

                        • 2 qt 2 cups Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
                        • ½ cup Margarine, trans fat-free
                        • 1 qt 2 cups *Fresh celery, chopped
                        • 1 qt 1 cup *Fresh onions, chopped
                        • 1 qt 1 cup *Fresh green bell peppers, diced
                        • ¾ cup Whole-wheat flour
                        • 1 cup Nonfat milk
                        • 1 qt Low-sodium chicken broth
                        • 1½ tsp Poultry seasoning
                        • 1 tsp Ground black or white pepper
                        • 2½ tsp Fresh garlic, minced
                        • 1½ tsp Ground sage
                        • - - Cooked turkey, shredded

                        50 Servings

                          Weight

                          • 4 lb Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
                          • 8 oz Margarine, trans fat-free
                          • 3 lb 8 oz *Fresh celery, chopped
                          • 3 lb *Fresh onions, chopped
                          • 3 lb *Fresh green bell peppers, diced
                          • 8 oz Whole-wheat flour
                          • - - Nonfat milk
                          • - - Low-sodium chicken broth
                          • - - Poultry seasoning
                          • - - Ground black or white pepper
                          • - - Fresh garlic, minced
                          • - - Ground sage
                          • 6 lb 8 oz Cooked turkey, shredded

                          Measure

                          • 1 gal 1 qt Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
                          • 1 cup Margarine, trans fat-free
                          • 3 qt *Fresh celery, chopped
                          • 2 qt 2 cups *Fresh onions, chopped
                          • 2 qt 2 cups *Fresh green bell peppers, diced
                          • 1½ cups Whole-wheat flour
                          • 2 cups Nonfat milk
                          • 2 qt Low-sodium chicken broth
                          • 1 Tbsp Poultry seasoning
                          • 2 tsp Ground black or white pepper
                          • 1 Tbsp 2 tsp Fresh garlic, minced
                          • 1 Tbsp Ground sage
                          • - - Cooked turkey, shredded
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 2 lb Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
                            • 4 oz Margarine, trans fat-free
                            • 1 lb 12 oz *Fresh celery, chopped
                            • 1 lb 8 oz *Fresh onions, chopped
                            • 1 lb 8 oz *Fresh green bell peppers, diced
                            • 4 oz Whole-wheat flour
                            • - - Nonfat milk
                            • - - Low-sodium chicken broth
                            • - - Poultry seasoning
                            • - - Ground black or white pepper
                            • - - Fresh garlic, minced
                            • - - Ground sage
                            • 3 lb 4 oz Cooked turkey, shredded

                            Measure

                            • 2 qt 2 cups Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
                            • ½ cup Margarine, trans fat-free
                            • 1 qt 2 cups *Fresh celery, chopped
                            • 1 qt 1 cup *Fresh onions, chopped
                            • 1 qt 1 cup *Fresh green bell peppers, diced
                            • ¾ cup Whole-wheat flour
                            • 1 cup Nonfat milk
                            • 1 qt Low-sodium chicken broth
                            • 1½ tsp Poultry seasoning
                            • 1 tsp Ground black or white pepper
                            • 2½ tsp Fresh garlic, minced
                            • 1½ tsp Ground sage
                            • - - Cooked turkey, shredded

                            50 Servings

                              Weight

                              • 4 lb Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
                              • 8 oz Margarine, trans fat-free
                              • 3 lb 8 oz *Fresh celery, chopped
                              • 3 lb *Fresh onions, chopped
                              • 3 lb *Fresh green bell peppers, diced
                              • 8 oz Whole-wheat flour
                              • - - Nonfat milk
                              • - - Low-sodium chicken broth
                              • - - Poultry seasoning
                              • - - Ground black or white pepper
                              • - - Fresh garlic, minced
                              • - - Ground sage
                              • 6 lb 8 oz Cooked turkey, shredded

                              Measure

                              • 1 gal 1 qt Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
                              • 1 cup Margarine, trans fat-free
                              • 3 qt *Fresh celery, chopped
                              • 2 qt 2 cups *Fresh onions, chopped
                              • 2 qt 2 cups *Fresh green bell peppers, diced
                              • 1½ cups Whole-wheat flour
                              • 2 cups Nonfat milk
                              • 2 qt Low-sodium chicken broth
                              • 1 Tbsp Poultry seasoning
                              • 2 tsp Ground black or white pepper
                              • 1 Tbsp 2 tsp Fresh garlic, minced
                              • 1 Tbsp Ground sage
                              • - - Cooked turkey, shredded

                              Quantity
                               

                              25 Servings

                                Weight

                                • 2 lb Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
                                • 4 oz Margarine, trans fat-free
                                • 1 lb 12 oz *Fresh celery, chopped
                                • 1 lb 8 oz *Fresh onions, chopped
                                • 1 lb 8 oz *Fresh green bell peppers, diced
                                • 4 oz Whole-wheat flour
                                • - - Nonfat milk
                                • - - Low-sodium chicken broth
                                • - - Poultry seasoning
                                • - - Ground black or white pepper
                                • - - Fresh garlic, minced
                                • - - Ground sage
                                • 3 lb 4 oz Cooked turkey, shredded

                                Measure

                                • 2 qt 2 cups Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
                                • ½ cup Margarine, trans fat-free
                                • 1 qt 2 cups *Fresh celery, chopped
                                • 1 qt 1 cup *Fresh onions, chopped
                                • 1 qt 1 cup *Fresh green bell peppers, diced
                                • ¾ cup Whole-wheat flour
                                • 1 cup Nonfat milk
                                • 1 qt Low-sodium chicken broth
                                • 1½ tsp Poultry seasoning
                                • 1 tsp Ground black or white pepper
                                • 2½ tsp Fresh garlic, minced
                                • 1½ tsp Ground sage
                                • - - Cooked turkey, shredded

                                50 Servings

                                  Weight

                                  • 4 lb Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
                                  • 8 oz Margarine, trans fat-free
                                  • 3 lb 8 oz *Fresh celery, chopped
                                  • 3 lb *Fresh onions, chopped
                                  • 3 lb *Fresh green bell peppers, diced
                                  • 8 oz Whole-wheat flour
                                  • - - Nonfat milk
                                  • - - Low-sodium chicken broth
                                  • - - Poultry seasoning
                                  • - - Ground black or white pepper
                                  • - - Fresh garlic, minced
                                  • - - Ground sage
                                  • 6 lb 8 oz Cooked turkey, shredded

                                  Measure

                                  • 1 gal 1 qt Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
                                  • 1 cup Margarine, trans fat-free
                                  • 3 qt *Fresh celery, chopped
                                  • 2 qt 2 cups *Fresh onions, chopped
                                  • 2 qt 2 cups *Fresh green bell peppers, diced
                                  • 1½ cups Whole-wheat flour
                                  • 2 cups Nonfat milk
                                  • 2 qt Low-sodium chicken broth
                                  • 1 Tbsp Poultry seasoning
                                  • 2 tsp Ground black or white pepper
                                  • 1 Tbsp 2 tsp Fresh garlic, minced
                                  • 1 Tbsp Ground sage
                                  • - - Cooked turkey, shredded
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 2 lb Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
                                    • 4 oz Margarine, trans fat-free
                                    • 1 lb 12 oz *Fresh celery, chopped
                                    • 1 lb 8 oz *Fresh onions, chopped
                                    • 1 lb 8 oz *Fresh green bell peppers, diced
                                    • 4 oz Whole-wheat flour
                                    • - - Nonfat milk
                                    • - - Low-sodium chicken broth
                                    • - - Poultry seasoning
                                    • - - Ground black or white pepper
                                    • - - Fresh garlic, minced
                                    • - - Ground sage
                                    • 3 lb 4 oz Cooked turkey, shredded

                                    Measure

                                    • 2 qt 2 cups Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
                                    • ½ cup Margarine, trans fat-free
                                    • 1 qt 2 cups *Fresh celery, chopped
                                    • 1 qt 1 cup *Fresh onions, chopped
                                    • 1 qt 1 cup *Fresh green bell peppers, diced
                                    • ¾ cup Whole-wheat flour
                                    • 1 cup Nonfat milk
                                    • 1 qt Low-sodium chicken broth
                                    • 1½ tsp Poultry seasoning
                                    • 1 tsp Ground black or white pepper
                                    • 2½ tsp Fresh garlic, minced
                                    • 1½ tsp Ground sage
                                    • - - Cooked turkey, shredded

                                    50 Servings

                                      Weight

                                      • 4 lb Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
                                      • 8 oz Margarine, trans fat-free
                                      • 3 lb 8 oz *Fresh celery, chopped
                                      • 3 lb *Fresh onions, chopped
                                      • 3 lb *Fresh green bell peppers, diced
                                      • 8 oz Whole-wheat flour
                                      • - - Nonfat milk
                                      • - - Low-sodium chicken broth
                                      • - - Poultry seasoning
                                      • - - Ground black or white pepper
                                      • - - Fresh garlic, minced
                                      • - - Ground sage
                                      • 6 lb 8 oz Cooked turkey, shredded

                                      Measure

                                      • 1 gal 1 qt Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
                                      • 1 cup Margarine, trans fat-free
                                      • 3 qt *Fresh celery, chopped
                                      • 2 qt 2 cups *Fresh onions, chopped
                                      • 2 qt 2 cups *Fresh green bell peppers, diced
                                      • 1½ cups Whole-wheat flour
                                      • 2 cups Nonfat milk
                                      • 2 qt Low-sodium chicken broth
                                      • 1 Tbsp Poultry seasoning
                                      • 2 tsp Ground black or white pepper
                                      • 1 Tbsp 2 tsp Fresh garlic, minced
                                      • 1 Tbsp Ground sage
                                      • - - Cooked turkey, shredded

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 2 lb Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
                                        • 4 oz Margarine, trans fat-free
                                        • 1 lb 12 oz *Fresh celery, chopped
                                        • 1 lb 8 oz *Fresh onions, chopped
                                        • 1 lb 8 oz *Fresh green bell peppers, diced
                                        • 4 oz Whole-wheat flour
                                        • - - Nonfat milk
                                        • - - Low-sodium chicken broth
                                        • - - Poultry seasoning
                                        • - - Ground black or white pepper
                                        • - - Fresh garlic, minced
                                        • - - Ground sage
                                        • 3 lb 4 oz Cooked turkey, shredded

                                        Measure

                                        • 2 qt 2 cups Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
                                        • ½ cup Margarine, trans fat-free
                                        • 1 qt 2 cups *Fresh celery, chopped
                                        • 1 qt 1 cup *Fresh onions, chopped
                                        • 1 qt 1 cup *Fresh green bell peppers, diced
                                        • ¾ cup Whole-wheat flour
                                        • 1 cup Nonfat milk
                                        • 1 qt Low-sodium chicken broth
                                        • 1½ tsp Poultry seasoning
                                        • 1 tsp Ground black or white pepper
                                        • 2½ tsp Fresh garlic, minced
                                        • 1½ tsp Ground sage
                                        • - - Cooked turkey, shredded

                                        50 Servings

                                          Weight

                                          • 4 lb Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
                                          • 8 oz Margarine, trans fat-free
                                          • 3 lb 8 oz *Fresh celery, chopped
                                          • 3 lb *Fresh onions, chopped
                                          • 3 lb *Fresh green bell peppers, diced
                                          • 8 oz Whole-wheat flour
                                          • - - Nonfat milk
                                          • - - Low-sodium chicken broth
                                          • - - Poultry seasoning
                                          • - - Ground black or white pepper
                                          • - - Fresh garlic, minced
                                          • - - Ground sage
                                          • 6 lb 8 oz Cooked turkey, shredded

                                          Measure

                                          • 1 gal 1 qt Crumbled cornbread made from Cornbread - USDA Recipe (See Notes)
                                          • 1 cup Margarine, trans fat-free
                                          • 3 qt *Fresh celery, chopped
                                          • 2 qt 2 cups *Fresh onions, chopped
                                          • 2 qt 2 cups *Fresh green bell peppers, diced
                                          • 1½ cups Whole-wheat flour
                                          • 2 cups Nonfat milk
                                          • 2 qt Low-sodium chicken broth
                                          • 1 Tbsp Poultry seasoning
                                          • 2 tsp Ground black or white pepper
                                          • 1 Tbsp 2 tsp Fresh garlic, minced
                                          • 1 Tbsp Ground sage
                                          • - - Cooked turkey, shredded
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Preheat oven:
                                            Conventional oven: 350 °F.
                                            Convection oven: 350 °F.
                                          • Prepare cornbread. See Cornbread - USDA Recipe for CACFP for ingredients and directions.
                                          • After cornbread cools, crumble into a large mixing bowl. Set aside for step 8.
                                          • In a medium stock pot, add margarine, celery, onions, and bell peppers. Sauté uncovered for 2-3 minutes over high heat, stirring constantly.
                                          • Turn heat down to medium. Add flour, stirring constantly. Onion mixture will have a pasty consistency.
                                          • Add milk and chicken broth. Continue stirring to avoid lumps.
                                          • Add poultry seasoning, pepper, garlic, and sage. Simmer uncovered for 2-3 minutes.
                                          • Combine crumbled cornbread, chicken broth mixture, and turkey in a large mixing bowl. Stir well.
                                          • Spread 1 gal 2 qt (about 11 lb 8 oz) cornbread and turkey mixture evenly into a steam table pan (12” x 20” x 2½”) lightly coated with pan release spray.
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Bake:
                                            Conventional oven: 350 °F for 30-40 minutes.
                                            Convection oven: 300 °F for 20-30 minutes.
                                          • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
                                          • Critical Control Point: Hold for hot service at 140 °F or higher.
                                          • Portion:
                                            Cut each pan 5 x 5 (2” x 3¾” square pieces per pan).
                                          • Serve 1 piece (2” x 3¾” square).

                                          Nutrition INFORMATION

                                          Turkey and Dressing Supreme USDA Recipe for Adults in CACFP
                                          Amount Per Serving
                                           
                                          1 piece (2” x 3¾” square)
                                          Calories
                                          237
                                          Total Fat
                                           
                                          6
                                          g
                                          9
                                          %
                                          Saturated Fat
                                           
                                          1
                                          g
                                          6
                                          %
                                          Cholesterol
                                           
                                          58
                                          mg
                                          19
                                          %
                                          Sodium
                                           
                                          276
                                          mg
                                          12
                                          %
                                          Total Carbohydrate
                                           
                                          23
                                          g
                                          8
                                          %
                                          Dietary Fiber
                                           
                                          3
                                          g
                                          13
                                          %
                                          Total Sugars
                                           
                                          7
                                          g
                                          8
                                          %
                                          Protein
                                           
                                          23
                                          g
                                          46
                                          %
                                          Vitamin A
                                           
                                          35
                                          mcg
                                          Vitamin C
                                           
                                          22
                                          mg
                                          27
                                          %
                                          Vitamin D
                                           
                                          39
                                          IU
                                          260
                                          %
                                          Calcium
                                           
                                          70
                                          mg
                                          7
                                          %
                                          Iron
                                           
                                          1
                                          mg
                                          6
                                          %
                                          Potassium
                                           
                                          417
                                          mg
                                          12
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          25 Servings:
                                          Fresh celery: 2 lb 2 oz
                                          Fresh onions: 1 lb 15 oz
                                          Fresh green bell peppers: 2 lb 1 oz
                                          50 Servings:
                                          Fresh celery: 4 lb 4 oz
                                          Fresh onions: 3 lb 14 oz
                                          Fresh green bell peppers: 4 lb 2 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Cooking Process #2: Same Day Service.
                                          See Cornbread USDA Recipe ingredients and directions, https://theicn.org/cnrb/.
                                          Yield / Volume
                                          25 Servings:
                                          About 9 lb 15 oz
                                          About 1 steam table pan
                                          (12” x 20” x 2½”)
                                          50 Servings:
                                          About 19 lb 14 oz
                                          About 2 steam table pans
                                          (12” x 20” x 2½”)