Turkey and Dressing Supreme USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Diced turkey is combined and baked with cornbread, green peppers, onion, celery, chicken stock, and spices.
CACFP CREDITING INFORMATION
One piece provides 1.5 oz equivalent meat, ⅛ cup vegetable, and 1.25 oz equivalent grains.
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Instructions
 

  • See Cornbread USDA Recipe for CACFP for recipe ingredients and directions.
  • Crumble cornbread. Set aside for step 7.
  • 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. Set aside for step 7.
  • Combine crumbled cornbread, chicken broth mixture, and turkey in a large bowl. Stir well.
  • Spread 1 gal (about 7 lb 3 oz) cornbread stuffing evenly into a half steam table pan (12" x 10" 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 (25 pieces per pan).
    Serve 1 piece (about 2" x 2³⁄8").

Nutrition INFORMATION

Turkey and Dressing Supreme USDA Recipe for Child Care Centers
Amount Per Serving
 
1 piece
Calories
171
Total Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
32
mg
11
%
Sodium
 
421
mg
18
%
Total Carbohydrate
 
21
g
7
%
Dietary Fiber
 
2
g
8
%
Total Sugars
 
5
g
6
%
Protein
 
12
g
24
%
Vitamin D
 
13
IU
87
%
Calcium
 
52
mg
5
%
Iron
 
1
mg
6
%
Potassium
 
179
mg
5
%
N/A=data not available
*Marketing Guide
25 Servings:
Mature onions: 7 oz
Celery: 10 oz
Red bell peppers: 5 oz
50 Servings:
Mature onions: 14 oz
Celery: 1 lb 4 oz
Red bell peppers: 10 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.
Yield / Volume
25 Servings:
About 7 lb 1 oz
About 3 qt 2⅛ cups/1 steam table pan (12" x 20" x 2½")
50 Servings:
About 14 lb 2 oz
About 1 gal 3 qt ¼ cup/2 steam table pans (12" x 20" x 2½")