© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
30 lbs TURKEY TENDERLOIN, cut into 1-1/2 inch cubes
1-1/2 to 2 lbs flour seasoned with 1 tbsp+ black pepper
1 c olive oil
3 lbs frozen petite pearl onions, thawed
1/2 c fresh chopped garlic
3 lbs frozen sliced okra
2-1/2 lbs frozen diced carrots
2-1/2 lbs frozen diced turnips
3 lbs frozen sliced mushrooms
2 #10 cans whole Marzano tomatoes, coarse-chopped
2-1/2 lbs frozen large dice potatoes
3 lbs frozen corn kernels
1/2 Gallon dry white wine
2 lbs frozen small lima beans
2 oz white pepper
As needed cornstarch slurry
2 c olive oil
3 lbs onions, chopped fine
1 oz fennel seeds, crushed
6 Each kaffir lime leaves
2-1/2 lbs celery, chopped fine
4 oz fresh garlic, minced
25 lbs Thai sticky rice
2 lbs golden raisins
1-inch As needed TURKEY STOCK, to cover by
To Taste kosher salt
As needed fresh parsley, chopped
Drain turkey well and pat dry with clean paper towels. Coat turkey cubes with a light dusting of seasoned flour.
In a tilting fry pan, brown turkey evenly in hot oil.
Cook turkey in small batches, reserving each cooked batch in a covered container.
Sauté onions and garlic until brown. Add okra and cook until the onions absorb the okra's mucilage.
Add carrots, turnips, mushrooms, tomatoes, potatoes and corn to the mixture and stir well. Add white wine and just enough water to cover the mixture and bring to a boil.
Lower the heat and return the turkey to the tilting fry pan. Stir in the lima beans and white pepper.
Simmer gently until all ingredients are tender.
If desired, thicken with cornstarch. Correct the seasoning before transferring to stainless serving pans.
Heat olive oil in a large kettle and add onions, fennel seeds, lime leaves, celery and garlic. Cook until the onions are translucent.
Add rice and raisins and stir well until all the rice is completely coasted with oil.
Add turkey stock to cover the rice by one inch and bring to a boil. Stir once and reduce the heat to the lowest setting. Cover and cook for 27 minutes or until the rice is tender and all the water is absorbed. (The rice is a sticky-type and will clump together rather than be distinct.)
Fluff the rice and place in stainless hotel pans.
Portion a 6-ounce serving Turkey Stew atop Forbidden Thai Rice. Sprinkle with chopped fresh parsley.
Total Calories 670
Calories from Fat 80
Total Fat 9 g
% Daily Total Fat 14
Saturated Fat 1 g
% Daily Saturated Fat 8
Cholesterol 55 g
% Daily Cholesterol 18
Sodium 880 mg
% Daily Sodium 37
Total Carbohydrates 105 g
% Daily Total Carbohydrates 35
Dietary Fiber 4 g
% Daily Dietary Fiber 16
Sugars 9 g
Protein 37 g
% Daily Protein 25
% Daily Vitamin C 20
% Daily Calcium 8
% Daily Iron 30