© 2025 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
40 lbs (EP) COOKED TURKEY BREAST, allow to slightly cool
1-1/2 Gallons TURKEY STOCK (low-sodium poultry stock required)
200 Slices loaf sandwich bread slices
50 lbs cooked herb dressing, held warm
4 Gallons TURKEY GRAVY, held warm
Slice cooled roasted turkey and portion into 3-ounce portions. Place in eight 12 x 20 x 2-inch counter pans.
Heat stock and pour over sliced turkey. Cover with heavy duty foil and place in a preheated 300 degree F oven to hold warm for service.
Place 3-ounce portion of turkey on each slice of bread.
Serve a No. 12 dipper of cooked herb dressing on the plate beside the turkey.
Using a 2-ounce ladle, cover turkey and dressing with hot gravy. Serve at once.