Servings: 
50
Ethnicity: 
American
Preparation Method: 
Simmer
Product Type: 
Cooked Turkey
Pulled Turkey

Nutrition Facts

  • 234 Total Calories
  • 7 g Total Fat
  • 26 % Daily Total Fat
  • 73 g Cholesterol
  • 994 mg Sodium
  • 20 g Total Carbohydrates
  • 21 g Protein

Turkey and Pastry Soup

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

2 Gallons:
TURKEY STOCK
2-1/2 Pounds:
frozen flat dumplings - home style
2-1/4 Cups:
sweet onions, small chop
4 Ounces:
unsalted 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 or PULLED 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: For school foodservice applications, one cup serving provides 2 ounces of cooked poultry and 1 serving of bread alternate.