Update my dinner status, I'm making this tonight.
Servings: 100 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 3/4 c WATER; WARM
- 26 lb TURKEY BNLS RAW FZ
- 14 EGGS SHELL
- 3 1/4 oz MILK; DRY NON-FAT L HEAT
- 3 lb BREAD SNDWICH 22OZ #51
- 3 lb FLOUR GEN PURPOSE 10LB
- 2 ts PEPPER BLACK 1 LB CN
- 2 ts PAPRIKA GROUND
- 5 tb SALT TABLE 5LB
Preparation
TEMPERATURE: 350 F. DEEP FAT 1. COOK TURKEY ACCORDING TO STEP 2, RECIPE NO. L-147 EXCEPT SIMMER TURKEY 3-4 HOURS OR UNTIL TENDER. DRAIN. REMOVE NETTING. DICE INTO 1" PIECES. 2. DREDGE TURKEY IN MIXTURE OF FLOUR, SALT, PEPPER, AND PAPRIKA; SHAKE OFF EXCESS. 3. RECONSTITUTE MILK. ADD EGGS. MIX WELL. 4. DIP FLOURED TURKEY IN MILK AND EGG MIXTURE. DRAIN WELL. 5. ROLL IN CRUMBS UNTIL WELL COATED; SHAKE OFF EXCESS. 6. FRY 2 MINUTES OR UNTIL WELL BROWNED. 7. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER AND SERVE WITH CHICKEN GRAVY (RECIPE NO. O-16002). NOTE: IN STEP 3, 7 OZ (1 3/4 CUPS) DEHYDRATED EGG MIX COMBINED WITH 1 3/4 CUPS WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE CARD A0800. SERVE WITH SWEET AND SOURS SAUCE, BARBECUE SAUCE, MUSTARD SAUCE, OR CHICKEN GRAVY (RECIPE NO. O-16-2). Recipe Number: L16300 SERVING SIZE: 8-10 NUGGE From the (actually used today!). Downloaded from G Internet, G Internet.
