Yield: 50 Establishment: School, Retirement Home, Hospitals   Ethnicity: American   Meal Type: Soup, Stew, Chili   Preparation Method: Simmer   Product Type: Cooked Turkey

Ingredients

2 Gallons TURKEY STOCK

2-1/2 Pounds frozen flat dumplings - home style

2-1/4 Cups sweet onions, small chop

4 Ounces butter

4 Ounces flour

1-1/2 Quarts reconstituted nonfat dry milk

1-1/2 Teaspoons black pepper

1/2 Cup parsley flakes

6-1/3 Pounds COOKED TURKEY, coarse chop

Heat stock to boiling. Slowly stir in dumpling strips and onions. Boil gently, uncovered, for 6 minutes. Do not drain. Melt butter and stir in flour until smooth. Blend flour mixture, milk, pepper, parsley and turkey into pastry/onions mixture. Stir gently to combine. Cook over medium heat, stirring occasionally until thickened, about 6 to 8 minutes. Pour into serving steamtable pans. Hold for 30 minutes on a 180 –190 degree F steamtable to allow sufficient time for mixture to set up properly. Portion 8-ounce ladle into each soup bowl. NOTE: One cup serving provides 2 ounces of cooked poultry and 1 serving of bread alternate.

Recipe Source: Recipe supplied by Foodservice Director Doris Hickman of Ft. Bragg Schools, Fayetteville, NC. This is a favorite menu item of both students and staff.

Nutrition Facts Calories 234   % Daily Value* Total Fat 7g 26% Cholesterol 73mg Sodium 1026mg Total Carbohydrate 20g Protein 21g   *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4