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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
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|Serving Size: 1 Serving (188g)|
|Recipe Makes: 100 Servings|
|Calories from Fat: 7 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 27mg||8 %|
|Sodium 35.2mg||1 %|
|Potassium 117.8mg||3 %|
|Total Carbohydrate 13.4g||4 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 12.8g|
|Protein 4g||6 %|
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Calories per serving: 77
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