TURKEY TAKEOVER RECIPE IDEAS
RECIPES DEVELOPED BY PREMIER MEMBERS
©2016 Jennie-O Turkey Store, LLC
TABLE OF CONTENTS
ETHNIC ENTREES
SANDWICHES
Ground Turkey Kabob*................................................ 1
Mediterranean Turkey Gyro**...................................... 6
Sweet & Sour Turkey Tenderloin**.............................. 2
Turkey Club Wrap*....................................................... 7
Turkey Cassoulet*........................................................ 3
Turkey Cuban Sandwich*............................................ 8
Turkey Samosa*............................................................ 4
Turkey Reuben*............................................................ 9
JENNIE-O® Product: ground turkey
JENNIE-O® Product: GRAND CHAMPION® Raw B/L Breast Foil S/O 15%
JENNIE-O® Product: turkey thigh roast
JENNIE-O® Product: ground turkey
Turkey Tikka Masala*................................................... 5
JENNIE-O® Product: GRAND CHAMPION® Raw B/L Breast Foil S/O 15%
PIZZA
JENNIE-O® Product: ground turkey
JENNIE-O® Product: turkey breast, sliced
JENNIE-O® Product: turkey thigh roast, Cajun style turkey breast
JENNIE-O® Product: peppered turkey breast
OTHER RECIPES
Composed Turkey Salad with Cranberries*............. 12
JENNIE-O® Product: GRAND CHAMPION® Raw B/L Breast Foil S/O 15%
Turkey Pepperoni Pizza*............................................ 10
Korean Turkey Lettuce Wraps**................................ 13
Turkey Taquito Pizza*................................................. 11
Tex-Mex Turkey Bowl**.............................................. 14
JENNIE-O® Product: turkey pepperoni
JENNIE-O® Product: turkey sausage chorizo crumbles
JENNIE-O® Product: ground turkey
JENNIE-O® Product: turkey thigh roast
Turkey Chili*................................................................ 15
JENNIE-O® Product: ground turkey
©2016 Jennie-O Turkey Store, LLC
* - Colorado State University
** - West Kendall Baptist Hospital
GROUND TURKEY KABOB
Ingredients
Yield: 18
Portion size: 2 oz.
Amount
Method
Veg, Onions, Yellow, Jumbo, Fresh
3 oz.
1. Mince onions and finely chop parsley, mint and sundried tomatoes.
Spice, Parsley, Fresh, Bunch, 4 oz.
¼ oz.
Spice, Mint, Fresh
¼ oz.
2. Mix all ingredients together. Form 2 ounces of ground turkey around bamboo
skewers. Grill to an internal temperature of 165˚F.
Veg, Tomato, Sundried in Olive Oil, Half
2 oz.
Turkey, Ground, Frozen
2 lb.
Spice, Cumin, Ground
1 tsp.
Spice, Allspice, Ground
½ tsp.
Spice, Chili Powder, Kashmiri
3 tbsp.
Spice, Coriander, Ground
1 tsp.
Spice, Garlic, Granulated
½ tsp.
Spice, Salt, Kosher
1 tsp.
NF, Skewer, Bamboo, 8"
HACCP: Maintain temperature at 140˚F. or above during holding and serving.
18 each
For preparation by a food preparation establishment only according to food code or equivalent.
HACCP: Ensure that all preparation equipment and utensils needed for this
recipe are cleaned and sanitized. Wash hands prior to beginning preparation.
©2016 Jennie-O Turkey Store, LLC
SWEET & SOUR TURKEY TENDERLOIN WITH COCONUT
ALMOND BAMBOO RICE
Yield: 4
Portion size: 1 serving
Ingredients
Amount
Coconut Almond Bamboo Rice*
16 oz.
Coconut Almond Bamboo Rice*
Bamboo Rice
6 oz.
Coconut milk
4 oz.
1. In a medium sauce pot add all ingredients and stir, cook over medium heat
covered for 15 minutes. Stir.
Water
9 oz.
Sliced almonds (toasted)
2 tbsp.
Soy sauce
1 tsp.
Method
Sweet & Sour Turkey Tenderloin
1. In a sauté pan, brown turkey tenderloin chunks in oil blend until an internal
temperature of 165˚F. Remove and set aside.
GRAND CHAMPION® Raw B/L Breast Foil S/O 15% - 218603
16 oz.
Julienned Bell Red Pepper
8 oz.
2. In the same sauté pan while still hot, sauté all the vegetables for 1 minute,
then add the turkey, ginger, and mango chunks. Sauté for 1 minute.
Snow Peas
2 c.
3. Add garlic sauce and sweet chili sauce.
Red Onion Cut Into Chunks
8 oz.
4. Remove from flame, and serve over a 4 oz. serving of bamboo rice.
Mango Chunk Not Overly Ripped
8 oz.
5. Sprinkle green onions over sweet and sour turkey.
Green Onion Thinly Sliced
4 tbsp.
Garlic Sauce
2 tsp.
Grated Ginger
1 tbsp.
Sweet Chili Sauce
Olive Oil Blend
Sesame Oil
HACCP: Maintain temperature at 140˚F. or above during holding and serving.
6 oz.
1 tbsp.
1-½ tbsp.
For preparation by a food preparation establishment only according to food code or equivalent.
HACCP: Ensure that all preparation equipment and utensils needed for this
recipe are cleaned and sanitized. Wash hands prior to beginning preparation.
©2016 Jennie-O Turkey Store, LLC
TURKEY CASSOULET
Ingredients
Yield: 4
Portion size: 1 individual skillet
Amount
Method
Potatoes, Red, 2 ½ Diameter, Fresh, Diced
4 oz.
1. Steam diced potatoes for 5 minutes to partially cook.
Diced Celery
1 oz.
2. Sauté onion, celery, carrot and garlic until the onions are translucent.
Diced Carrots
1 oz.
Diced Yellow Onions
2 oz.
3. Add fresh herbs, a bay leaf and tomato. Add beans, potatoes and prepared
turkey thigh meat. Bring to a simmer. Season with salt and pepper.
Diced Tomatoes
4 oz.
Spice, Garlic Cloves, Fresh, Pre-Peeled, Minced
½ oz.
Spice, Sage, Fresh
¼ oz.
Spice, Thyme, Fresh, 4 oz. Bunch
¼ oz.
Spice, Rosemary, Pound, Fresh
¼ oz.
Beans, Great Northern, Canned, 4330130
16 oz.
Turkey, Roast, Thigh Meat, BNLS, Pre-Cooked, Frozen
12 oz.
Butter, Solid, Salted
¼ c.
Breadcrumbs, Japanese, Panko
1 c.
Spice, Salt, Table
½ tsp.
Spice, Pepper, Black, Ground
¼ tsp.
4. Melt butter and mix with panko, season with salt and pepper. Toast in
the oven to brown.
5. Spoodle 7 oz. of bean mixture into stoneware skillet. Place 1-1/2 ounces
of sliced grilled zucchini in the middle of the dish. Top with toasted panko,
garnish with scallion and/or parsley.
HACCP: Maintain temperature at 140˚F. or above during holding and serving.
For preparation by a food preparation establishment only according to food code or equivalent.
HACCP: Ensure that all preparation equipment and utensils needed for this
recipe are cleaned and sanitized. Wash hands prior to beginning preparation.
©2016 Jennie-O Turkey Store, LLC
TURKEY SAMOSA
Ingredients
Samosa Dough*
Butter, Solid, Salted
Flour, Enriched
Spice, Salt, Table
Water, Tap
Garam Masala Spice**
Yield: 484
Portion size: 1 each
Amount
484 each
Samosa Dough*
5 lb. 10 oz.
22 lb.
12-2/3 oz.
1
/3 c. 1 tsp.
1 gal. ¾ c.
2 tbsp.
6 tsp.
1. Clarify butter.
Spice, Cardamom, Ground
¾ tsp.
Spice, Coriander, Ground
2 tsp.
Spice, Pepper, Black, Ground
1-¼ tsp.
Spice, Cinnamon, Ground
¾ tsp.
Spice, Cloves, Ground
¾ tsp.
Butter, Solid, Salted
1 lb.
Spice, Bay Leaf, Whole, Dried
4 leaf
Spice, Cloves, Whole
0.08 oz.
Spice, Cardamom, Whole
½ oz.
Spice, Mustard, Seed, Whole, 1028794
1 oz.
Veg, Onions, Yellow, Jumbo, Minced, Fresh
1-½ lb.
Spice, Garlic Cloves, Fresh, Pre-Peeled, Minced
4 oz.
Spice, Ginger Root, Fresh, Minced
4 oz.
Spice, Turmeric, Ground
¾ oz.
Spice, Chili Powder, Mild
1.7 oz.
Spice, Coriander, Ground
¾ oz.
Turkey, Ground, Frozen
10 lb.
Potatoes, Baker, Rusett Burbank, 100 Cts, Fresh
4 lb.
Veg, Peas, Green, Frozen
27 oz.
Spice, Cilantro, Fresh, Bunch
1 oz.
Vinegar, White, Distilled
2 oz.
Juice, Lemon, Bottled, Unsweetened
2 oz.
For preparation by a food preparation establishment
only according to food code or equivalent.
©2016 Jennie-O Turkey Store, LLC
Method
2. Mix flour, carom seeds and salt. Combine butter and flour and mix to
a course texture. Add water slowly while mixing in three additions.
Knead dough for five minutes. Cover dough and let rest for 25 minutes.
Roll dough to 1/8 inch thickness and cut into 5-6 inch circles.
Garam Masala Spice**
1. M
ix spices thoroughly. Use as needed.
Turkey Samosa
1. M
elt butter and sauté whole spices for 3-5 minutes. Strain.
2. S
aute onions, garlic and ginger over medium heat until onions are translucent
and just beginning to brown. Add ground spices and turkey.
3. P
eel and cut potatoes into small pieces and boil for 10 minutes to soften.
Drain well and smash.
4. W
hen turkey has reached 165˚F. as measured by a meat thermometer,
stir in smashed potatoes, peas, cilantro, lemon juice and vinegar. Season
with salt to taste. Fully cool filling.
4. W
rap and seal 1/2 oz. of filling into samosa wrapper and fry for
3 minutes or to an internal temperature of 165˚F.
HACCP: Maintain temperature at 140˚F. or above during holding and serving.
HACCP: Ensure that all preparation equipment and utensils needed for this
recipe are cleaned and sanitized. Wash hands prior to beginning preparation.
TURKEY TIKKA MASALA
Ingredients
Amount
Tikka Masala Sauce*
1¼ c.
3-1/8 oz.
Sauce, Tikka Masala, One-Step Paste
Water,Tap
Cream, Whipping, Heavy
Yield: 6
Portion size: 4 oz.
1
Method
Tikka Masala Sauce*
1. Combine all ingredients, bring to a simmer. Hold hot for service.
/3 c. 2 tbsp. ½ tsp.
1
/3 c. 2-¾ tsp.
HACCP: Maintain temperature at 140˚F. or above during holding and serving.
Turkey Tikka Masala
Oil, Olive, 10% Blend
1 tsp.
Chopped Yellow Onions
2 oz.
Veg,Tomatoes, Diced 3/8", Canned, w/Liquid
½ c.
GRAND CHAMPION® Raw B/L Breast Foil S/O
15% - 218603, Diced
2. Add tomatoes and their liquid, and sauce to the onions. Bring to a boil. Turn down
heat and simmer for 10 minutes.
1 lb.
3. Add 1 lb. turkey, simmer until turkey is cooked through.
Spice, Parsley, Fresh, Bunch, Chopped
1. H
eat oil, sauté chopped onions until softened.
HACCP: Ensure that turkey reaches an internal temperature of 165˚F.
for 15 seconds, as measured by a meat thermometer.
HACCP: Place product in clean sanitized serving pans.
1 tbsp.
4. G
arnish with chopped parsley as it goes to the line.
HACCP: Maintain temperature at 140˚F. or above during holding and serving.
For preparation by a food preparation establishment only according to food code or equivalent.
HACCP: Ensure that all preparation equipment and utensils needed for this
recipe are cleaned and sanitized. Wash hands prior to beginning preparation.
©2016 Jennie-O Turkey Store, LLC
MEDITERRANEAN TURKEY GYRO
Yield: 6
Portion size: 1 gyro
Ingredients
Amount
Ground Turkey, 93/7
1-½ lb.
1. Gently break the meat into large pieces in a large bowl.
Medium Cloves Garlic
2 each
Kosher Salt
1 tsp.
2. Mince the garlic, sprinkle with 1-1/2 tsp. salt, and using the flat side of
a chef's knife, smear and mash to a paste.
Chopped Fresh Mint, Lightly Packed
¼ c.
Chopped Fresh Parsley, Lightly Packed
¼ c.
Olive Oil
2 tbsp.
Sweet Paprika
2 tsp.
Method
3. G
ently mix the garlic paste, mint, parsley, olive oil, paprika, cumin, coriander,
and cayenne into the turkey.
4. S
hape the meat into 4 oz. patties.
Ground Cumin
1 tsp.
5. G
rill the burgers, covered with vents open, until nicely marked and just
cooked through (an internal temperature of 165°F. as measured by a meat
thermometer), 4 to 6 minutes per side.
Ground Coriander
½ tsp.
6. S
erve with cucumber & yogurt sauce on Flatbread.
Cayenne
¼ tsp.
HACCP: Maintain temperature at 140˚F. or above during holding and serving.
For preparation by a food preparation establishment only according to food code or equivalent.
HACCP: Ensure that all preparation equipment and utensils needed for this
recipe are cleaned and sanitized. Wash hands prior to beginning preparation.
©2016 Jennie-O Turkey Store, LLC
TURKEY CLUB WRAP
Yield: 1
Portion size: 1 wrap
Ingredients
Amount
Bacon Cooked
2 slice
Leaf Lettuce Sandwich Size
1 leaf
Diced Tomatoes
1 oz.
1 leaf lettuce
Salad Dressing, Mayo, Real, Gallon Container
½ oz.
Tortilla, 10", Flour, Homestyle, Fresca, Frozen
1 each
1 oz. diced tomato
Turkey, Breast, Sliced, Deli, Oven Roast, 0.7 oz. (C)
Method
1. Lightly spread mayo on tortilla.
PER WRAP:
2 oz. turkey breast
2 oz.
2 slices of cooked bacon
HACCP: Maintain temperature at 41˚F. or below during holding and serving.
For preparation by a food preparation establishment only according to food code or equivalent.
HACCP: Ensure that all preparation equipment and utensils needed for this
recipe are cleaned and sanitized. Wash hands prior to beginning preparation.
©2016 Jennie-O Turkey Store, LLC
TURKEY CUBAN SANDWICH
Yield: 1
Portion size: 1 sandwich
Ingredients
Amount
Method
Bun, Hoagie, 8", Pre-Sliced, 3.5 oz., TFF, Baked, Frozen
1 each
1. Open hoagie, spread mustard onto bread.
Mustard, Yellow, Prepared
1 tbsp.
Turkey, Roast, Thigh Meat, BNLS, Pre-Cooked, Frozen
1-½ oz.
2. Place 1-1/2 oz. sliced cajun turkey breast and 1-1/2 oz. shredded turkey
pot roast on sandwich.
Turkey, Breast, Cajun Style
1-½ oz.
3. Arrange 6 pickle slices and top with 2 slices of Swiss cheese.
Pickles, Dill, Slices, Crinkle Cut
6 each
4. Toast in oven.
Cheese, Swiss, Open Eye, Pre-Sliced, 1/2 oz. Slice
2 slice
HACCP: Maintain temperature at 140˚F. or above during holding and serving
For preparation by a food preparation establishment only according to food code or equivalent.
HACCP: Ensure that all preparation equipment and utensils needed for this
recipe are cleaned and sanitized. Wash hands prior to beginning preparation.
©2016 Jennie-O Turkey Store, LLC
TURKEY REUBEN
Yield: 1
Portion size: 1 sandwich
Ingredients
Amount
Method
Bread, Loaf, Jewish Rye,16 oz., Sliced
2 slice
1. Brush margarine on rye bread, place margarine side down in pan.
Margarine, Liquid
1 tsp.
2. Spread 1 tbsp. of thousand island dressing on each slice of bread.
Salad Dressing, Thousand Island, Shelf Stable
1 oz.
3. Place 1 slice of Swiss cheese on each piece of bread.
Cheese, Swiss, Open Eye, Pre-Sliced, 1/2 oz. Slice
2 slice
3. Place 3 oz. turkey on one piece of bread topped with 1 oz. of drained sauerkraut.
Turkey, Breast, Peppered, Cooked, Refrigerated
3 oz.
Veg, Sauerkraut, Shredded, Canned, Drained
1 oz.
HACCP: Maintain temperature at 140˚F. or above during holding and serving.
For preparation by a food preparation establishment only according to food code or equivalent.
HACCP: Ensure that all preparation equipment and utensils needed for this
recipe are cleaned and sanitized. Wash hands prior to beginning preparation.
©2016 Jennie-O Turkey Store, LLC
TURKEY PEPPERONI PIZZA
Ingredients
Pizza Sauce with Herbs**
Yield: 8
Portion size: 1 slice
Amount
¾ c.
Method
Sauce**
Sauce, Pizza, Prepared, Shelf Stable, SO, 0911602
< ¼ #10
1. C
ombine Sauce with Italian seasoning and garlic. Mix well. Hold chilled for use in making pizzas.
Spice, Italian Seasoning
1-½ tsp
HACCP: Keep chilled at 41˚F. or below until ready to use.
Spice, Garlic,Granulated
¾ tsp
Pizza Dough, WW, 18 oz. Ball, Frozen
1 each
Pepperoni,Turkey, Sliced,15 Count, Cooked, Frozen
24 slice
Cheese, Mozzarella, Pre-Shredded, Whole Milk
12 oz.
FOR EACH PIZZA:
Stretch dough according to diagram.
HACCP: Use chilled and sanitized preparation equipment; batch process and refrigerate within 30 minutes.
Evenly spread each of the following:
• 3/4 cup sauce on crust using a level 6 oz. spoodle
• 24 slices turkey pepperoni over sauce
• 3 cups (or 12 oz.) Mozzarella cheese over meat
Woodstone Oven Instructions:
Set temperature at 540˚F. with flame all the way on (about 16" high) until 550˚F. is reached then turn the
flame down to 8" high. Use pizza screens, place pizza in searing zone in oven. When edge closest to flame
turns golden brown, rotate pizza 180˚F. in same zone until other edge is golden brown. Move pizza to the
finishing zone. Be sure bottom crust is browned before taking out. Total cooking time is about 16 minutes.
Impinger Oven Instructions:
Bake at 480˚F. for 5 minutes.
Deck Oven Instructions:
Preheat oven to 500˚F. Use perforated pans. Bake 10-12 minutes.
Rational Instructions:
Use baking method. Pizza setting between light and dark. Short time: 6 minutes.
HACCP: Maintain temperature at 140˚F. or above during holding and serving.
For preparation by a food preparation establishment
only according to food code or equivalent.
©2016 Jennie-O Turkey Store, LLC
HACCP: Ensure that all preparation equipment and utensils needed for this
recipe are cleaned and sanitized. Wash hands prior to beginning preparation.
TURKEY TAQUITO PIZZA
Ingredients
Diced Yellow Onions
Yield: 12
Portion size: 1 slice
Amount
3 oz.
Chopped Green Onions
1 tbsp.
Pizza Dough, WW, 18 oz. Ball, Frozen
1 each
Sauce, Enchilada
5 oz.
Turkey, Sausage, Chorizo, Crumbles, Cooked, Frozen
1½ c.
Cheese, Cheddar/Monterey Jack, Pre-Shredded
3 oz.
Cheese, Mozzarella, Pre-Shredded, Whole Milk
3 oz.
Method
1. Press out pizza dough. Spread 5 oz. enchilada sauce on dough.
TOP EACH PIZZA WITH:
1½ cups turkey chorizo
3 oz. diced onion
3 oz. Cheddar Jack cheese
3 oz. Mozzarella cheese
2. Bake and cut into 12 slices. Garnish with green onions.
HACCP: Maintain temperature at 140˚F. or above during holding and serving.
For preparation by a food preparation establishment only according to food code or equivalent.
HACCP: Ensure that all preparation equipment and utensils needed for this
recipe are cleaned and sanitized. Wash hands prior to beginning preparation.
©2016 Jennie-O Turkey Store, LLC
000000 TURKEY SALAD WITH CRANBERRIES
COMPOSED
Ingredients
Amount
Candied
Walnuts
0
2 0oz.
0
Strawberry-Balsamic
Vinaigrette
3 0oz.
0 Lettuce, Field Mix, Mesclun, Fresh
Veg,
4 0oz.
0 Lettuce, Romaine, Pre-Chopped, Fresh
Veg,
120oz.
GRAND
CHAMPION Raw B/L Breast Foil S/O 15% 0
0218603, Diced
0
12 oz.
0
2 oz.
0
2 oz.
0
®
Cheese, Feta
0
Fruit, Cranberries, Dried, Sweetened
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
Yield: 20
00
Portion size: 200½ oz.
Method
000Thaw at least 72 hours in refrigerator or 10-12 hours in cold water.
1.
Change water frequently.
2. For a conventional oven. preheat oven to 350°F. Cut off outer packaging
leaving gold foil on. Discard liquid and place roast in large baking pan with
gold foil seam on. Cook from thawed for 4 hours 35 minutes. Cook from frozen
6 hours and 40 minutes.
F
or a convection oven, preheat oven to 325°F. Add 3 cups of water. Cook from
thawed for 3 hours and 45 minutes. Cook from frozen for 4 hours and 55 minutes.
3. W
hen temperatures reaches 120°F. cut gold foil open in an “x” on top and
carefully peel back to brown. Cook until internal temperature is 165°F. as
measured by a meat thermometer.
4. Allow product to rest for 10-20 minutes before carving.
HACCP: Maintain temperature at 140˚F. or above during holding and serving.
6. Toss 4 oz. mixed greens and 12 oz. chopped romaine together. Place in serving pan.
TOP WITH:
12 oz. turkey
2 oz. Feta cheese crumbles
2 oz dried cranberries
2 oz. candied walnuts
3 oz. strawberry-balsamic dressing
For preparation by a food preparation establishment only according to food code or equivalent.
HACCP: Ensure that all preparation equipment and utensils needed for this
recipe are cleaned and sanitized. Wash hands prior to beginning preparation.
©2016 Jennie-O Turkey Store, LLC
KOREAN TURKEY LETTUCE WRAPS
Ingredients
Amount
Yield: 8
Portion size: 1 lettuce wrap
Method
Iceberg Lettuce, Cleaned & Trimmed
1 lb.
Carrot, Med Bag Fresh Ref
½ lb.
Red Bell Pepper
½ lb.
Turkey, Ground 90/10 Raw Frozen
1 lb.
Marmalade, orng gls jar shlf
1 oz.
3. Add the carrots, peppers, garlic, ginger, and onion.
Stir and let cook for 2 minutes.
Sauce, hosin can shelf stable
½ oz.
4. Add hoisin and marmalade. Let simmer for 3 minutes.
Ginger root, fresh ref
½ oz.
5. Serve 2 ounces of meat per lettuce wrap.
Garlic, wht whl clove pld plst
½ oz.
Oil, canola olive extra virgin 75/25
¼ c.
Onion, green trimmed iceless fresh
2 oz.
1. Thaw ground turkey in refrigeration for 24-48 hours. Remove ground turkey
from packaging and cook to an internal temperature of 165°F. as measured
by a meat thermometer.
2. In a sauté pan render the fat of the ground turkey. Skim off the fat.
HACCP: Maintain temperature at 140˚F. or above during holding and serving.
For preparation by a food preparation establishment only according to food code or equivalent.
HACCP: Ensure that all preparation equipment and utensils needed for this
recipe are cleaned and sanitized. Wash hands prior to beginning preparation.
©2016 Jennie-O Turkey Store, LLC
TEX-MEX TURKEY BOWL
Ingredients
Yield: 4
Portion size: 1 bowl
Amount
PERFECT L'ATTITUDES® New World Slow Roasted Turkey
1 lb.
Aztec blend rice (dry)
1 c.
Black beans drained
1 c.
Corn Kernels
1 c.
Shredded Iceberg Lettuce
1 c.
Pico de Gallo
1 c.
Cotija Cheese
2 oz.
Method
1. Thaw Turkey in refrigeration 36-48 hours after removing from box. Remove
New World Slow Roasted Turkey from outer packaging and place along with
liquid in a hotel pan or spread out on baking sheet.
2. P
lace pan in pre-heated oven, 350°F. conventional or 300°F. convection.
Cook uncovered 25-30 minutes. Remove product from oven and break apart
(or shred) using pastry knife, spatula or tongs. Place product back in oven
and cook for an additional 25-30 minutes until product reaches an internal
temperature of 165°F.
3. P
lace ¼ c. rice in the bottom of a bowl. Top rice in the following order of
ingredients: ¼ c. shredded lettuce, 4 oz. slow roasted turkey, ¼ c. black beans,
¼ c. corn kernels, ¼ c. pico de gallo, and ½ oz. cotija cheese. Accompany with
avocado and or corn tortilla chips if desired.
HACCP: Maintain temperature at 140˚F. or above during holding and serving.
For preparation by a food preparation establishment only according to food code or equivalent.
HACCP: Ensure that all preparation equipment and utensils needed for this
recipe are cleaned and sanitized. Wash hands prior to beginning preparation.
©2016 Jennie-O Turkey Store, LLC
TURKEY CHILI
Yield: 96
Portion size: 6 oz.
Ingredients
Amount
Chopped Yellow Onions
21 oz.
Chopped Garlic
4 tbsp.
1. Cook turkey in kettle or tilt skillet, add onions and garlic. When meat is
cooked and onions are softened, remove meat mixture and drain off the fat.
Turkey, Ground, Frozen
10 lb.
2. Add remaining ingredients to skillet.
Veg, Tomatoes, Diced 3/8", Canned, w/Liquid
2 #10
3. B
ring to a boil, turn down the heat and simmer for 45 minutes to an hour.
Water,Tap
2-½ qt.
Beans, Mexican Chile, Canned, Includes Sauce
6-½ qt.
Spice, Chili Powder, Mild
Spice, Garlic Salt
Method
HACCP: Maintain temperature at 140˚F. or above during holding and serving.
1 c.
3 tbsp.
Spice, Oregano, Leaf, Dry
¼ c.
Spice, Cumin, Ground
½ c.
Spice, Pepper, Black, Ground
¼ c.
Spice, Pepper, Cayenne
1 tbsp.
Sauce, Hot, Original Red, Franks, Gallon, 8013625
3 tbsp.
For preparation by a food preparation establishment only according to food code or equivalent.
HACCP: Ensure that all preparation equipment and utensils needed for this
recipe are cleaned and sanitized. Wash hands prior to beginning preparation.
©2016 Jennie-O Turkey Store, LLC