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Name: Turkey Nuggets
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 100
Cuisine: American
Ingredients: 14 EGGS SHELL; 2 ts PEPPER BLACK 1 LB CN; 26 lb TURKEY BNLS RAW FZ; 3 3/4 c WATER; WARM; 3 lb BREAD SNDWICH 22OZ #51; 3 lb All Purpose Flour; 2 ts PAPRIKA GROUND; 5 tb Salt; 3 1/4 oz MILK; DRY NON-FAT L HEAT

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INGREDIENTS

14 EGGS SHELL
2 ts PEPPER BLACK 1 LB CN
26 lb TURKEY BNLS RAW FZ
3 3/4 c WATER; WARM
3 lb BREAD SNDWICH 22OZ #51
3 lb All Purpose Flour
2 ts PAPRIKA GROUND
5 tb Salt
3 1/4 oz MILK; DRY NON-FAT L HEAT

Servings

INSTRUCTIONS

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.

NOTES

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Turkey Nuggets

14 EGGS SHELL
2 ts PEPPER BLACK 1 LB CN
26 lb TURKEY BNLS RAW FZ
3 3/4 c WATER; WARM
3 lb BREAD SNDWICH 22OZ #51
3 lb All Purpose Flour
2 ts PAPRIKA GROUND
5 tb Salt
3 1/4 oz MILK; DRY NON-FAT L HEAT

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 <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (188g)
Recipe Makes: 100 Servings

Calories: 77
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 %
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.

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Calories per serving: 77

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