Go Back Email Link
Print Recipe Add to Collection
No ratings yet

Turkey and Dressing Supreme USDA Recipe for Adults in CACFP

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.
Course: Main Course
Keyword: CACFP
Age Group: Adult
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Main Dish (Entrée)
Program Meal Component: Grains, Meats, Vegetables
Vegetable Subgroup: Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake, Sauté
Season: Fall, Winter
25 Servings
Calories: 237

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

      -

      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

          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).

          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/.

          Nutrition

          Serving: 1piece (2” x 3¾” square) | Calories: 237 | Total Carbohydrate: 23g | Protein: 23g | Total Fat: 6g | Saturated Fat: 1g | Cholesterol: 58mg | Sodium: 276mg | Potassium: 417mg | Dietary Fiber: 3g | Total Sugars: 7g | Vitamin C: 22mg | Vitamin D: 39IU | Calcium: 70mg | Iron: 1mg | Vitamin A: 35mcg