Turkey and Dressing Supreme USDA Recipe for Schools

Diced turkey is combined and baked with cornbread, green peppers, onion, celery, chicken stock, and spices.
NSLP/SBP CREDITING INFORMATION
One piece provides 1.5 oz equivalent meat, ⅛ cup additional vegetable, and 1.25 oz equivalent grains.
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Ingredients
 

50 Servings

    Weight

    • 4 lb Crumbled cornbread made from Cornbread USDA Recipe for Schools
    • 8 oz Margarine, trans-fat free
    • 1 lb *Fresh celery, chopped
    • 12 oz *Fresh onions, chopped
    • 8 oz *Fresh green bell peppers, diced
    • 8 oz Whole wheat flour
    • - - Nonfat milk
    • - - Chicken broth, low-sodium
    • - - Poultry seasoning
    • - - Ground black or white pepper
    • - - Fresh garlic, minced
    • - - Ground sage
    • 4 lb 6 oz Frozen, cooked diced turkey, thawed, shredded

    Measure

    • 1 gal 1 qt 8 lb 2 gal 2 qt Crumbled cornbread made from Cornbread USDA Recipe for Schools
    • 1 cup Margarine, trans-fat free
    • 3⅛ cups *Fresh celery, chopped
    • 2¼ cups 2 Tbsp *Fresh onions, chopped
    • cups *Fresh green bell peppers, diced
    • 1¾ cups 2 tsp Whole wheat flour
    • 2 cups Nonfat milk
    • 2 qt Chicken broth, low-sodium
    • 2 tsp Poultry seasoning
    • tsp Ground black or white pepper
    • 1 Tbsp 1 tsp Fresh garlic, minced
    • 2 tsp Ground sage
    • 3 qt 3 cups 1 Tbsp 1⅔ tsp Frozen, cooked diced turkey, thawed, shredded

    100 Servings

      Weight

      • 8 lb Crumbled cornbread made from Cornbread USDA Recipe for Schools
      • 1 lb Margarine, trans-fat free
      • 2 lb *Fresh celery, chopped
      • 1 lb 8 oz *Fresh onions, chopped
      • 1 lb *Fresh green bell peppers, diced
      • 1 lb Whole wheat flour
      • - - Nonfat milk
      • - - Chicken broth, low-sodium
      • - - Poultry seasoning
      • - - Ground black or white pepper
      • - - Fresh garlic, minced
      • - - Ground sage
      • 8 lb 12 oz Frozen, cooked diced turkey, thawed, shredded

      Measure

      • 2 gal 2 qt Crumbled cornbread made from Cornbread USDA Recipe for Schools
      • 2 cups Margarine, trans-fat free
      • 1 qt 2¼ cups *Fresh celery, chopped
      • 1 qt ¾ cup *Fresh onions, chopped
      • 3 cups *Fresh green bell peppers, diced
      • 3½ cups 1 Tbsp 1 tsp Whole wheat flour
      • 1 qt Nonfat milk
      • 1 gal Chicken broth, low-sodium
      • 1 Tbsp 1 tsp Poultry seasoning
      • 1 Tbsp Ground black or white pepper
      • 2 Tbsp 2 tsp Fresh garlic, minced
      • 1 Tbsp 1 tsp Ground sage
      • 1 gal 3 qt 2 cups 3 Tbsp ⅓ tsp Frozen, cooked diced turkey, thawed, shredded

      Quantity
       

      50 Servings

        Weight

        • 4 lb Crumbled cornbread made from Cornbread USDA Recipe for Schools
        • 8 oz Margarine, trans-fat free
        • 1 lb *Fresh celery, chopped
        • 12 oz *Fresh onions, chopped
        • 8 oz *Fresh green bell peppers, diced
        • 8 oz Whole wheat flour
        • - - Nonfat milk
        • - - Chicken broth, low-sodium
        • - - Poultry seasoning
        • - - Ground black or white pepper
        • - - Fresh garlic, minced
        • - - Ground sage
        • 4 lb 6 oz Frozen, cooked diced turkey, thawed, shredded

        Measure

        • 1 gal 1 qt 8 lb 2 gal 2 qt Crumbled cornbread made from Cornbread USDA Recipe for Schools
        • 1 cup Margarine, trans-fat free
        • 3⅛ cups *Fresh celery, chopped
        • 2¼ cups 2 Tbsp *Fresh onions, chopped
        • cups *Fresh green bell peppers, diced
        • 1¾ cups 2 tsp Whole wheat flour
        • 2 cups Nonfat milk
        • 2 qt Chicken broth, low-sodium
        • 2 tsp Poultry seasoning
        • tsp Ground black or white pepper
        • 1 Tbsp 1 tsp Fresh garlic, minced
        • 2 tsp Ground sage
        • 3 qt 3 cups 1 Tbsp 1⅔ tsp Frozen, cooked diced turkey, thawed, shredded

        100 Servings

          Weight

          • 8 lb Crumbled cornbread made from Cornbread USDA Recipe for Schools
          • 1 lb Margarine, trans-fat free
          • 2 lb *Fresh celery, chopped
          • 1 lb 8 oz *Fresh onions, chopped
          • 1 lb *Fresh green bell peppers, diced
          • 1 lb Whole wheat flour
          • - - Nonfat milk
          • - - Chicken broth, low-sodium
          • - - Poultry seasoning
          • - - Ground black or white pepper
          • - - Fresh garlic, minced
          • - - Ground sage
          • 8 lb 12 oz Frozen, cooked diced turkey, thawed, shredded

          Measure

          • 2 gal 2 qt Crumbled cornbread made from Cornbread USDA Recipe for Schools
          • 2 cups Margarine, trans-fat free
          • 1 qt 2¼ cups *Fresh celery, chopped
          • 1 qt ¾ cup *Fresh onions, chopped
          • 3 cups *Fresh green bell peppers, diced
          • 3½ cups 1 Tbsp 1 tsp Whole wheat flour
          • 1 qt Nonfat milk
          • 1 gal Chicken broth, low-sodium
          • 1 Tbsp 1 tsp Poultry seasoning
          • 1 Tbsp Ground black or white pepper
          • 2 Tbsp 2 tsp Fresh garlic, minced
          • 1 Tbsp 1 tsp Ground sage
          • 1 gal 3 qt 2 cups 3 Tbsp ⅓ tsp Frozen, cooked diced turkey, thawed, shredded

          Ingredients
           

          50 Servings

            Weight

            • 4 lb Crumbled cornbread made from Cornbread USDA Recipe for Schools
            • 8 oz Margarine, trans-fat free
            • 1 lb *Fresh celery, chopped
            • 12 oz *Fresh onions, chopped
            • 8 oz *Fresh green bell peppers, diced
            • 8 oz Whole wheat flour
            • - - Nonfat milk
            • - - Chicken broth, low-sodium
            • - - Poultry seasoning
            • - - Ground black or white pepper
            • - - Fresh garlic, minced
            • - - Ground sage
            • 4 lb 6 oz Frozen, cooked diced turkey, thawed, shredded

            Measure

            • 1 gal 1 qt 8 lb 2 gal 2 qt Crumbled cornbread made from Cornbread USDA Recipe for Schools
            • 1 cup Margarine, trans-fat free
            • 3⅛ cups *Fresh celery, chopped
            • 2¼ cups 2 Tbsp *Fresh onions, chopped
            • cups *Fresh green bell peppers, diced
            • 1¾ cups 2 tsp Whole wheat flour
            • 2 cups Nonfat milk
            • 2 qt Chicken broth, low-sodium
            • 2 tsp Poultry seasoning
            • tsp Ground black or white pepper
            • 1 Tbsp 1 tsp Fresh garlic, minced
            • 2 tsp Ground sage
            • 3 qt 3 cups 1 Tbsp 1⅔ tsp Frozen, cooked diced turkey, thawed, shredded

            100 Servings

              Weight

              • 8 lb Crumbled cornbread made from Cornbread USDA Recipe for Schools
              • 1 lb Margarine, trans-fat free
              • 2 lb *Fresh celery, chopped
              • 1 lb 8 oz *Fresh onions, chopped
              • 1 lb *Fresh green bell peppers, diced
              • 1 lb Whole wheat flour
              • - - Nonfat milk
              • - - Chicken broth, low-sodium
              • - - Poultry seasoning
              • - - Ground black or white pepper
              • - - Fresh garlic, minced
              • - - Ground sage
              • 8 lb 12 oz Frozen, cooked diced turkey, thawed, shredded

              Measure

              • 2 gal 2 qt Crumbled cornbread made from Cornbread USDA Recipe for Schools
              • 2 cups Margarine, trans-fat free
              • 1 qt 2¼ cups *Fresh celery, chopped
              • 1 qt ¾ cup *Fresh onions, chopped
              • 3 cups *Fresh green bell peppers, diced
              • 3½ cups 1 Tbsp 1 tsp Whole wheat flour
              • 1 qt Nonfat milk
              • 1 gal Chicken broth, low-sodium
              • 1 Tbsp 1 tsp Poultry seasoning
              • 1 Tbsp Ground black or white pepper
              • 2 Tbsp 2 tsp Fresh garlic, minced
              • 1 Tbsp 1 tsp Ground sage
              • 1 gal 3 qt 2 cups 3 Tbsp ⅓ tsp Frozen, cooked diced turkey, thawed, shredded

              Quantity
               

              50 Servings

                Weight

                • 4 lb Crumbled cornbread made from Cornbread USDA Recipe for Schools
                • 8 oz Margarine, trans-fat free
                • 1 lb *Fresh celery, chopped
                • 12 oz *Fresh onions, chopped
                • 8 oz *Fresh green bell peppers, diced
                • 8 oz Whole wheat flour
                • - - Nonfat milk
                • - - Chicken broth, low-sodium
                • - - Poultry seasoning
                • - - Ground black or white pepper
                • - - Fresh garlic, minced
                • - - Ground sage
                • 4 lb 6 oz Frozen, cooked diced turkey, thawed, shredded

                Measure

                • 1 gal 1 qt 8 lb 2 gal 2 qt Crumbled cornbread made from Cornbread USDA Recipe for Schools
                • 1 cup Margarine, trans-fat free
                • 3⅛ cups *Fresh celery, chopped
                • 2¼ cups 2 Tbsp *Fresh onions, chopped
                • cups *Fresh green bell peppers, diced
                • 1¾ cups 2 tsp Whole wheat flour
                • 2 cups Nonfat milk
                • 2 qt Chicken broth, low-sodium
                • 2 tsp Poultry seasoning
                • tsp Ground black or white pepper
                • 1 Tbsp 1 tsp Fresh garlic, minced
                • 2 tsp Ground sage
                • 3 qt 3 cups 1 Tbsp 1⅔ tsp Frozen, cooked diced turkey, thawed, shredded

                100 Servings

                  Weight

                  • 8 lb Crumbled cornbread made from Cornbread USDA Recipe for Schools
                  • 1 lb Margarine, trans-fat free
                  • 2 lb *Fresh celery, chopped
                  • 1 lb 8 oz *Fresh onions, chopped
                  • 1 lb *Fresh green bell peppers, diced
                  • 1 lb Whole wheat flour
                  • - - Nonfat milk
                  • - - Chicken broth, low-sodium
                  • - - Poultry seasoning
                  • - - Ground black or white pepper
                  • - - Fresh garlic, minced
                  • - - Ground sage
                  • 8 lb 12 oz Frozen, cooked diced turkey, thawed, shredded

                  Measure

                  • 2 gal 2 qt Crumbled cornbread made from Cornbread USDA Recipe for Schools
                  • 2 cups Margarine, trans-fat free
                  • 1 qt 2¼ cups *Fresh celery, chopped
                  • 1 qt ¾ cup *Fresh onions, chopped
                  • 3 cups *Fresh green bell peppers, diced
                  • 3½ cups 1 Tbsp 1 tsp Whole wheat flour
                  • 1 qt Nonfat milk
                  • 1 gal Chicken broth, low-sodium
                  • 1 Tbsp 1 tsp Poultry seasoning
                  • 1 Tbsp Ground black or white pepper
                  • 2 Tbsp 2 tsp Fresh garlic, minced
                  • 1 Tbsp 1 tsp Ground sage
                  • 1 gal 3 qt 2 cups 3 Tbsp ⅓ tsp Frozen, cooked diced turkey, thawed, shredded

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 4 lb Crumbled cornbread made from Cornbread USDA Recipe for Schools
                    • 8 oz Margarine, trans-fat free
                    • 1 lb *Fresh celery, chopped
                    • 12 oz *Fresh onions, chopped
                    • 8 oz *Fresh green bell peppers, diced
                    • 8 oz Whole wheat flour
                    • - - Nonfat milk
                    • - - Chicken broth, low-sodium
                    • - - Poultry seasoning
                    • - - Ground black or white pepper
                    • - - Fresh garlic, minced
                    • - - Ground sage
                    • 4 lb 6 oz Frozen, cooked diced turkey, thawed, shredded

                    Measure

                    • 1 gal 1 qt 8 lb 2 gal 2 qt Crumbled cornbread made from Cornbread USDA Recipe for Schools
                    • 1 cup Margarine, trans-fat free
                    • 3⅛ cups *Fresh celery, chopped
                    • 2¼ cups 2 Tbsp *Fresh onions, chopped
                    • cups *Fresh green bell peppers, diced
                    • 1¾ cups 2 tsp Whole wheat flour
                    • 2 cups Nonfat milk
                    • 2 qt Chicken broth, low-sodium
                    • 2 tsp Poultry seasoning
                    • tsp Ground black or white pepper
                    • 1 Tbsp 1 tsp Fresh garlic, minced
                    • 2 tsp Ground sage
                    • 3 qt 3 cups 1 Tbsp 1⅔ tsp Frozen, cooked diced turkey, thawed, shredded

                    100 Servings

                      Weight

                      • 8 lb Crumbled cornbread made from Cornbread USDA Recipe for Schools
                      • 1 lb Margarine, trans-fat free
                      • 2 lb *Fresh celery, chopped
                      • 1 lb 8 oz *Fresh onions, chopped
                      • 1 lb *Fresh green bell peppers, diced
                      • 1 lb Whole wheat flour
                      • - - Nonfat milk
                      • - - Chicken broth, low-sodium
                      • - - Poultry seasoning
                      • - - Ground black or white pepper
                      • - - Fresh garlic, minced
                      • - - Ground sage
                      • 8 lb 12 oz Frozen, cooked diced turkey, thawed, shredded

                      Measure

                      • 2 gal 2 qt Crumbled cornbread made from Cornbread USDA Recipe for Schools
                      • 2 cups Margarine, trans-fat free
                      • 1 qt 2¼ cups *Fresh celery, chopped
                      • 1 qt ¾ cup *Fresh onions, chopped
                      • 3 cups *Fresh green bell peppers, diced
                      • 3½ cups 1 Tbsp 1 tsp Whole wheat flour
                      • 1 qt Nonfat milk
                      • 1 gal Chicken broth, low-sodium
                      • 1 Tbsp 1 tsp Poultry seasoning
                      • 1 Tbsp Ground black or white pepper
                      • 2 Tbsp 2 tsp Fresh garlic, minced
                      • 1 Tbsp 1 tsp Ground sage
                      • 1 gal 3 qt 2 cups 3 Tbsp ⅓ tsp Frozen, cooked diced turkey, thawed, shredded

                      Quantity
                       

                      50 Servings

                        Weight

                        • 4 lb Crumbled cornbread made from Cornbread USDA Recipe for Schools
                        • 8 oz Margarine, trans-fat free
                        • 1 lb *Fresh celery, chopped
                        • 12 oz *Fresh onions, chopped
                        • 8 oz *Fresh green bell peppers, diced
                        • 8 oz Whole wheat flour
                        • - - Nonfat milk
                        • - - Chicken broth, low-sodium
                        • - - Poultry seasoning
                        • - - Ground black or white pepper
                        • - - Fresh garlic, minced
                        • - - Ground sage
                        • 4 lb 6 oz Frozen, cooked diced turkey, thawed, shredded

                        Measure

                        • 1 gal 1 qt 8 lb 2 gal 2 qt Crumbled cornbread made from Cornbread USDA Recipe for Schools
                        • 1 cup Margarine, trans-fat free
                        • 3⅛ cups *Fresh celery, chopped
                        • 2¼ cups 2 Tbsp *Fresh onions, chopped
                        • cups *Fresh green bell peppers, diced
                        • 1¾ cups 2 tsp Whole wheat flour
                        • 2 cups Nonfat milk
                        • 2 qt Chicken broth, low-sodium
                        • 2 tsp Poultry seasoning
                        • tsp Ground black or white pepper
                        • 1 Tbsp 1 tsp Fresh garlic, minced
                        • 2 tsp Ground sage
                        • 3 qt 3 cups 1 Tbsp 1⅔ tsp Frozen, cooked diced turkey, thawed, shredded

                        100 Servings

                          Weight

                          • 8 lb Crumbled cornbread made from Cornbread USDA Recipe for Schools
                          • 1 lb Margarine, trans-fat free
                          • 2 lb *Fresh celery, chopped
                          • 1 lb 8 oz *Fresh onions, chopped
                          • 1 lb *Fresh green bell peppers, diced
                          • 1 lb Whole wheat flour
                          • - - Nonfat milk
                          • - - Chicken broth, low-sodium
                          • - - Poultry seasoning
                          • - - Ground black or white pepper
                          • - - Fresh garlic, minced
                          • - - Ground sage
                          • 8 lb 12 oz Frozen, cooked diced turkey, thawed, shredded

                          Measure

                          • 2 gal 2 qt Crumbled cornbread made from Cornbread USDA Recipe for Schools
                          • 2 cups Margarine, trans-fat free
                          • 1 qt 2¼ cups *Fresh celery, chopped
                          • 1 qt ¾ cup *Fresh onions, chopped
                          • 3 cups *Fresh green bell peppers, diced
                          • 3½ cups 1 Tbsp 1 tsp Whole wheat flour
                          • 1 qt Nonfat milk
                          • 1 gal Chicken broth, low-sodium
                          • 1 Tbsp 1 tsp Poultry seasoning
                          • 1 Tbsp Ground black or white pepper
                          • 2 Tbsp 2 tsp Fresh garlic, minced
                          • 1 Tbsp 1 tsp Ground sage
                          • 1 gal 3 qt 2 cups 3 Tbsp ⅓ tsp Frozen, cooked diced turkey, thawed, shredded

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 4 lb Crumbled cornbread made from Cornbread USDA Recipe for Schools
                            • 8 oz Margarine, trans-fat free
                            • 1 lb *Fresh celery, chopped
                            • 12 oz *Fresh onions, chopped
                            • 8 oz *Fresh green bell peppers, diced
                            • 8 oz Whole wheat flour
                            • - - Nonfat milk
                            • - - Chicken broth, low-sodium
                            • - - Poultry seasoning
                            • - - Ground black or white pepper
                            • - - Fresh garlic, minced
                            • - - Ground sage
                            • 4 lb 6 oz Frozen, cooked diced turkey, thawed, shredded

                            Measure

                            • 1 gal 1 qt 8 lb 2 gal 2 qt Crumbled cornbread made from Cornbread USDA Recipe for Schools
                            • 1 cup Margarine, trans-fat free
                            • 3⅛ cups *Fresh celery, chopped
                            • 2¼ cups 2 Tbsp *Fresh onions, chopped
                            • cups *Fresh green bell peppers, diced
                            • 1¾ cups 2 tsp Whole wheat flour
                            • 2 cups Nonfat milk
                            • 2 qt Chicken broth, low-sodium
                            • 2 tsp Poultry seasoning
                            • tsp Ground black or white pepper
                            • 1 Tbsp 1 tsp Fresh garlic, minced
                            • 2 tsp Ground sage
                            • 3 qt 3 cups 1 Tbsp 1⅔ tsp Frozen, cooked diced turkey, thawed, shredded

                            100 Servings

                              Weight

                              • 8 lb Crumbled cornbread made from Cornbread USDA Recipe for Schools
                              • 1 lb Margarine, trans-fat free
                              • 2 lb *Fresh celery, chopped
                              • 1 lb 8 oz *Fresh onions, chopped
                              • 1 lb *Fresh green bell peppers, diced
                              • 1 lb Whole wheat flour
                              • - - Nonfat milk
                              • - - Chicken broth, low-sodium
                              • - - Poultry seasoning
                              • - - Ground black or white pepper
                              • - - Fresh garlic, minced
                              • - - Ground sage
                              • 8 lb 12 oz Frozen, cooked diced turkey, thawed, shredded

                              Measure

                              • 2 gal 2 qt Crumbled cornbread made from Cornbread USDA Recipe for Schools
                              • 2 cups Margarine, trans-fat free
                              • 1 qt 2¼ cups *Fresh celery, chopped
                              • 1 qt ¾ cup *Fresh onions, chopped
                              • 3 cups *Fresh green bell peppers, diced
                              • 3½ cups 1 Tbsp 1 tsp Whole wheat flour
                              • 1 qt Nonfat milk
                              • 1 gal Chicken broth, low-sodium
                              • 1 Tbsp 1 tsp Poultry seasoning
                              • 1 Tbsp Ground black or white pepper
                              • 2 Tbsp 2 tsp Fresh garlic, minced
                              • 1 Tbsp 1 tsp Ground sage
                              • 1 gal 3 qt 2 cups 3 Tbsp ⅓ tsp Frozen, cooked diced turkey, thawed, shredded

                              Quantity
                               

                              50 Servings

                                Weight

                                • 4 lb Crumbled cornbread made from Cornbread USDA Recipe for Schools
                                • 8 oz Margarine, trans-fat free
                                • 1 lb *Fresh celery, chopped
                                • 12 oz *Fresh onions, chopped
                                • 8 oz *Fresh green bell peppers, diced
                                • 8 oz Whole wheat flour
                                • - - Nonfat milk
                                • - - Chicken broth, low-sodium
                                • - - Poultry seasoning
                                • - - Ground black or white pepper
                                • - - Fresh garlic, minced
                                • - - Ground sage
                                • 4 lb 6 oz Frozen, cooked diced turkey, thawed, shredded

                                Measure

                                • 1 gal 1 qt 8 lb 2 gal 2 qt Crumbled cornbread made from Cornbread USDA Recipe for Schools
                                • 1 cup Margarine, trans-fat free
                                • 3⅛ cups *Fresh celery, chopped
                                • 2¼ cups 2 Tbsp *Fresh onions, chopped
                                • cups *Fresh green bell peppers, diced
                                • 1¾ cups 2 tsp Whole wheat flour
                                • 2 cups Nonfat milk
                                • 2 qt Chicken broth, low-sodium
                                • 2 tsp Poultry seasoning
                                • tsp Ground black or white pepper
                                • 1 Tbsp 1 tsp Fresh garlic, minced
                                • 2 tsp Ground sage
                                • 3 qt 3 cups 1 Tbsp 1⅔ tsp Frozen, cooked diced turkey, thawed, shredded

                                100 Servings

                                  Weight

                                  • 8 lb Crumbled cornbread made from Cornbread USDA Recipe for Schools
                                  • 1 lb Margarine, trans-fat free
                                  • 2 lb *Fresh celery, chopped
                                  • 1 lb 8 oz *Fresh onions, chopped
                                  • 1 lb *Fresh green bell peppers, diced
                                  • 1 lb Whole wheat flour
                                  • - - Nonfat milk
                                  • - - Chicken broth, low-sodium
                                  • - - Poultry seasoning
                                  • - - Ground black or white pepper
                                  • - - Fresh garlic, minced
                                  • - - Ground sage
                                  • 8 lb 12 oz Frozen, cooked diced turkey, thawed, shredded

                                  Measure

                                  • 2 gal 2 qt Crumbled cornbread made from Cornbread USDA Recipe for Schools
                                  • 2 cups Margarine, trans-fat free
                                  • 1 qt 2¼ cups *Fresh celery, chopped
                                  • 1 qt ¾ cup *Fresh onions, chopped
                                  • 3 cups *Fresh green bell peppers, diced
                                  • 3½ cups 1 Tbsp 1 tsp Whole wheat flour
                                  • 1 qt Nonfat milk
                                  • 1 gal Chicken broth, low-sodium
                                  • 1 Tbsp 1 tsp Poultry seasoning
                                  • 1 Tbsp Ground black or white pepper
                                  • 2 Tbsp 2 tsp Fresh garlic, minced
                                  • 1 Tbsp 1 tsp Ground sage
                                  • 1 gal 3 qt 2 cups 3 Tbsp ⅓ tsp Frozen, cooked diced turkey, thawed, shredded

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 4 lb Crumbled cornbread made from Cornbread USDA Recipe for Schools
                                    • 8 oz Margarine, trans-fat free
                                    • 1 lb *Fresh celery, chopped
                                    • 12 oz *Fresh onions, chopped
                                    • 8 oz *Fresh green bell peppers, diced
                                    • 8 oz Whole wheat flour
                                    • - - Nonfat milk
                                    • - - Chicken broth, low-sodium
                                    • - - Poultry seasoning
                                    • - - Ground black or white pepper
                                    • - - Fresh garlic, minced
                                    • - - Ground sage
                                    • 4 lb 6 oz Frozen, cooked diced turkey, thawed, shredded

                                    Measure

                                    • 1 gal 1 qt 8 lb 2 gal 2 qt Crumbled cornbread made from Cornbread USDA Recipe for Schools
                                    • 1 cup Margarine, trans-fat free
                                    • 3⅛ cups *Fresh celery, chopped
                                    • 2¼ cups 2 Tbsp *Fresh onions, chopped
                                    • cups *Fresh green bell peppers, diced
                                    • 1¾ cups 2 tsp Whole wheat flour
                                    • 2 cups Nonfat milk
                                    • 2 qt Chicken broth, low-sodium
                                    • 2 tsp Poultry seasoning
                                    • tsp Ground black or white pepper
                                    • 1 Tbsp 1 tsp Fresh garlic, minced
                                    • 2 tsp Ground sage
                                    • 3 qt 3 cups 1 Tbsp 1⅔ tsp Frozen, cooked diced turkey, thawed, shredded

                                    100 Servings

                                      Weight

                                      • 8 lb Crumbled cornbread made from Cornbread USDA Recipe for Schools
                                      • 1 lb Margarine, trans-fat free
                                      • 2 lb *Fresh celery, chopped
                                      • 1 lb 8 oz *Fresh onions, chopped
                                      • 1 lb *Fresh green bell peppers, diced
                                      • 1 lb Whole wheat flour
                                      • - - Nonfat milk
                                      • - - Chicken broth, low-sodium
                                      • - - Poultry seasoning
                                      • - - Ground black or white pepper
                                      • - - Fresh garlic, minced
                                      • - - Ground sage
                                      • 8 lb 12 oz Frozen, cooked diced turkey, thawed, shredded

                                      Measure

                                      • 2 gal 2 qt Crumbled cornbread made from Cornbread USDA Recipe for Schools
                                      • 2 cups Margarine, trans-fat free
                                      • 1 qt 2¼ cups *Fresh celery, chopped
                                      • 1 qt ¾ cup *Fresh onions, chopped
                                      • 3 cups *Fresh green bell peppers, diced
                                      • 3½ cups 1 Tbsp 1 tsp Whole wheat flour
                                      • 1 qt Nonfat milk
                                      • 1 gal Chicken broth, low-sodium
                                      • 1 Tbsp 1 tsp Poultry seasoning
                                      • 1 Tbsp Ground black or white pepper
                                      • 2 Tbsp 2 tsp Fresh garlic, minced
                                      • 1 Tbsp 1 tsp Ground sage
                                      • 1 gal 3 qt 2 cups 3 Tbsp ⅓ tsp Frozen, cooked diced turkey, thawed, shredded

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 4 lb Crumbled cornbread made from Cornbread USDA Recipe for Schools
                                        • 8 oz Margarine, trans-fat free
                                        • 1 lb *Fresh celery, chopped
                                        • 12 oz *Fresh onions, chopped
                                        • 8 oz *Fresh green bell peppers, diced
                                        • 8 oz Whole wheat flour
                                        • - - Nonfat milk
                                        • - - Chicken broth, low-sodium
                                        • - - Poultry seasoning
                                        • - - Ground black or white pepper
                                        • - - Fresh garlic, minced
                                        • - - Ground sage
                                        • 4 lb 6 oz Frozen, cooked diced turkey, thawed, shredded

                                        Measure

                                        • 1 gal 1 qt 8 lb 2 gal 2 qt Crumbled cornbread made from Cornbread USDA Recipe for Schools
                                        • 1 cup Margarine, trans-fat free
                                        • 3⅛ cups *Fresh celery, chopped
                                        • 2¼ cups 2 Tbsp *Fresh onions, chopped
                                        • cups *Fresh green bell peppers, diced
                                        • 1¾ cups 2 tsp Whole wheat flour
                                        • 2 cups Nonfat milk
                                        • 2 qt Chicken broth, low-sodium
                                        • 2 tsp Poultry seasoning
                                        • tsp Ground black or white pepper
                                        • 1 Tbsp 1 tsp Fresh garlic, minced
                                        • 2 tsp Ground sage
                                        • 3 qt 3 cups 1 Tbsp 1⅔ tsp Frozen, cooked diced turkey, thawed, shredded

                                        100 Servings

                                          Weight

                                          • 8 lb Crumbled cornbread made from Cornbread USDA Recipe for Schools
                                          • 1 lb Margarine, trans-fat free
                                          • 2 lb *Fresh celery, chopped
                                          • 1 lb 8 oz *Fresh onions, chopped
                                          • 1 lb *Fresh green bell peppers, diced
                                          • 1 lb Whole wheat flour
                                          • - - Nonfat milk
                                          • - - Chicken broth, low-sodium
                                          • - - Poultry seasoning
                                          • - - Ground black or white pepper
                                          • - - Fresh garlic, minced
                                          • - - Ground sage
                                          • 8 lb 12 oz Frozen, cooked diced turkey, thawed, shredded

                                          Measure

                                          • 2 gal 2 qt Crumbled cornbread made from Cornbread USDA Recipe for Schools
                                          • 2 cups Margarine, trans-fat free
                                          • 1 qt 2¼ cups *Fresh celery, chopped
                                          • 1 qt ¾ cup *Fresh onions, chopped
                                          • 3 cups *Fresh green bell peppers, diced
                                          • 3½ cups 1 Tbsp 1 tsp Whole wheat flour
                                          • 1 qt Nonfat milk
                                          • 1 gal Chicken broth, low-sodium
                                          • 1 Tbsp 1 tsp Poultry seasoning
                                          • 1 Tbsp Ground black or white pepper
                                          • 2 Tbsp 2 tsp Fresh garlic, minced
                                          • 1 Tbsp 1 tsp Ground sage
                                          • 1 gal 3 qt 2 cups 3 Tbsp ⅓ tsp Frozen, cooked diced turkey, thawed, shredded


                                          Instructions
                                           

                                          • 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 INFORMATION

                                          Nutrition Facts
                                          Turkey and Dressing Supreme USDA Recipe for Schools
                                          Amount Per Serving (1 piece)
                                          Calories 171
                                          % Daily Value*
                                          Total Fat 6g9%
                                          Saturated Fat 1g6%
                                          Cholesterol 32mg11%
                                          Sodium 421mg18%
                                          Total Carbohydrates 21g7%
                                          Dietary Fiber 2g8%
                                          Total Sugars 5g6%
                                          Protein 12g24%
                                          Potassium 179mg5%
                                          Vitamin D 13IU87%
                                          Calcium 52mg5%
                                          Iron 1mg6%
                                          * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
                                          Marketing Guide 50 Servings:

                                          Mature onions: 14 oz

                                          Celery: 1 lb 4 oz

                                          Red bell peppers: 10 oz

                                          Marketing Guide 100 Servings:

                                          Mature onions: 1 lb 12 oz

                                          Celery: 2 lb 8 oz

                                          Red bell peppers: 1 lb 4 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 50 Servings:

                                          About 14 lb 2 oz

                                          About 1 gal 3 qt ¼ cup/2 steam table pans (12" x 20" x 2½")

                                          Yield / Volume 100 Servings:

                                          About 28 lb 4 oz

                                          About 3 gal 2 qt ½ cup/4 steam table pans (12" x 20" x 2½")