Try this Turkey Pot Pie (Turkey Bn recipe, or contribute your own.
Suggest a better descriptionPAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 425 F. OVEN 1. COOK POTAOTES, CELERY AND CARROTS IN BOILING, SALTED WATER UNTIL TENDER. DRAIN. SET ASIDE FOR USE IN STEP 6. 2. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH. 3. GRADUALLY ADD BUTTER OR MARGARINE AND FLOUR MIXTURE TO SOUP AND GRAVY BASE AND 3 GALLONS OF WATER, STIRRING TO PREVENT STICKING. 4. ADD PEPPER; HEAT SLOWLY UNTIL SMOOTH AND THICKENED, STIRRING CONSTANTLY. 5. DICE TURKEY INTO 1 INCH PIECES. SET ASIDE FOR USE IN STEP 6. 6. ADD COOKED POTATOES, CELERY, CARROTS, PEAS AND TURKEY TO SAUCE. 7. PLACE AN EQUAL QUANTITY OF MIXTURE IN EACH PAN. 8. RECONSTITUTE MILK; COMBINE WITH EGGS AND SUGAR. MIX THOROUGHLY. 9. SIFT TOGETHER FLOUR, BAKING POWDER AND SALT; COMBINE WITH LIQUID MIXTURE. 10. ADD SHORTENING OR SALAD OIL; MIX WELL. 11. POUR AN EQUAL QUANTITY OF BATTER OVER TOP OF TURKEY MIXTURE IN EACH PAN. 12. BAKE 20 TO 30 MINUTES OR UNTIL CRUST IS GOLDEN BROWN. NOTE: 1. IN STEP 1, 4 LB 15 OZ FRESH WHITE POTATOES A.P. WILL YIELD 4 LB DICED POTATOES, 4 LB 14 OZ FRESH CARROTS A.P. WILL YIELD 4 LB SLICED CARROTS AND 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY. NOTE: 2. IN STEP 1, 5 1/4 OZ (1/3-NO. 2 1/2 CN) CARROTS, DEHYDRATED, COMPRESSED OR 4 LB 5 OZ (2/3-NO. 10 CN) CANNED SLICED CARROTS, DRAINED OR 3 LB 5 OZ FROZEN CARROTS MAY BE USED. ADD CARROTS TO SAUCE IN STEP 6. NOTE: 3. IN STEP 3, 12 OZ (1 3/4 CUPS) SOUP AND GRAVY BASE, CHICKEN COMBINED WITH 3 GAL HOT WATER MAY BE USED. SEE RECIPE NO. A01200. IN STEP 1, OMIT SALT. NOTE: 4. IN STEP 6, 1 LB 3 OZ (1-NO. 2 1/2 CN) PEAS, DEHYDRATED, COMPRESSED OR 4 LB 15 OZ (3/4-NO. 10 CN) CANNED PEAS, DRAINED MAY BE USED. NOTE: 5. IN STEP 11, BATTER WILL BE VERY THIN. DO NOT ADD ADDITIOAL FLOUR. NOTE: 6. BAKING POWDER BISCUITS MAY BE USED FOR TOPPING. OMIT STEPS 8 THROUGH 12. PREPARE 1/2 RECIPE NO. D00100; PLACE BAKED BISCUITS OVER TOP BEFORE SERVING. EACH PORTION: 1 CUP AND 1 BISCUIT. NOTE: 7. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500. Recipe Number: L15003 SERVING SIZE: 1 CUP PLUS From the
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Serving Size: 1 Serving (285g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 152 | ||
Calories from Fat: 33 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 38.4mg | 12 % | |
Sodium 163.2mg | 6 % | |
Potassium 267.1mg | 7 % | |
Total Carbohydrate 25.4g | 7 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 22.8g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 152
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