#10161 - Jennie-O Diced Turkey - 6 1/4 lbs.
#58101 - Vanee Foods Turkey Gravy - 2, 50 oz cans
#34136 - Idahoan Mashed Potatoes, prepared - 1 box
#88316 - Carrots, shredded, fresh - 1 qt. 1 cup
#47037 - Cranberry Sauce, canned, USDA - 1 qt. 2 cups
#50990 - Bake Crafters Whole Grain Dinner Roll, 1 oz. - 50
- Heat turkey and gravy to internal temperature of 165°F as measured by meat thermometer.
- Hold prepared mashed potatoes at 140°F or higher until service.
- Assembly: In each 12 oz. bowl, portion 1 #8 scoop mashed potatoes. Top with ½ c. (4 oz. ladle or #8 scoop) turkey and 2 oz. ladle of gravy. At top of bowl add 1 #40 scoop of cranberry sauce. Place ¼ c. of shredded carrots next to cranberry sauce. Serve immediately or hold at a minimum of 140°F.
- Serve with whole grain roll on side.
Recipe sourced from Jennie-O