Turkey and Dressing Supreme USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Diced turkey is combined and baked with cornbread, green peppers, onion, celery, chicken stock, and spices.
One piece provides 1.5 oz equivalent meat, ⅛ cup additional vegetable, and 1.25 oz equivalent grains.
3.19 from 11 votes

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  • See Cornbread USDA Recipe for Schools 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 50 servings, use 2 pans.
    For 100 servings, use 4 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 135 °F or higher.
  • Portion: Cut each pan 5 x 5 (25 pieces per pan).
    Serve 1 piece (about 2" x 2³⁄8").


Nutrition Facts
Turkey and Dressing Supreme USDA Recipe for Schools
Amount Per Serving 1 piece
Calories 171 Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 1g6%
Cholesterol 32mg11%
Sodium 421mg18%
Potassium 179mg5%
Total Carbohydrate 21g7%
Dietary Fiber 2g8%
Total Sugars 5g6%
Protein 12g24%
Vitamin D 13IU87%
Calcium 52mg5%
Iron 1mg6%
*Marketing Guide
50 Servings:
Mature onions: 14 oz
Celery: 1 lb 4 oz
Red bell peppers: 10 oz
100 Servings:
Mature onions: 1 lb 12 oz
Celery: 2 lb 8 oz
Red bell peppers: 1 lb 4 oz


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
50 Servings:
About 14 lb 2 oz
About 1 gal 3 qt ¼ cup/2 steam table pans (12" x 20" x 2½")
100 Servings:
About 28 lb 4 oz
About 3 gal 2 qt ½ cup/4 steam table pans (12" x 20" x 2½")