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.