School Foodservice Sweet and Sour Turkey



12-1/2 lbs TURKEY ROLL

12-1/2 oz onions, finely chopped, 1/8-inch

2 lbs + 2 oz carrots, peeled & sliced diagonally, 1/4-inch thick

8-1/2 lbs pineapple tidbits

1 qt cider vinegar

1 qt pineapple juice

1 c + 2 tbsp lower-sodium soy sauce

1/2 c catsup

1 tbsp prepared mustard


1-1/2 tbsp salt

2 lbs + 2 oz brown sugar

8-1/2 oz cornstarch

2 lbs + 2 oz green pepper, chopped (1-1/2 x 1-1/2 inch) & blanched

As needed hot rice


Slice turkey into 3/4-inch slices, then cut into 3/4-inch cubes. Cover and hold in refrigerator for assembly.

In compartment steamer, cook onions in solid 9x12x2-inch pan for approximately 10 minutes. Cook carrots until crisp tender in a perforated pan for about 7-8 minutes. Drain, cover and hold vegetables for assembly.

Drain pineapple tidbits and reserve pineapple. Use juice to prepare sauce.

In steam-jacket kettle, combine vinegar, pineapple juice, soy sauce, catsup, prepared mustard and turkey base.

Stir ingredients well and heat to a simmer. Simmer for 3-5 minutes.

In a bowl, mix salt, sugar and cornstarch. Slowly add to simmering liquid while stirring constantly until thick and clear, about 5-7 minutes.

Stir in reserved pineapple tidbits, cubed turkey, cooked onions and carrots, continuing to mix well while heating thoroughly for about 5-7 minutes.

To retain green color, stir in blanched green peppers just prior to serving.

Serve 5½-ounces over hot rice.

Nutrition Facts

Total Calories 250

Calories from Fat 5

Total Fat 0 g

% Daily Total Fat 1

Saturated Fat 0 g

% Daily Saturated Fat 0

Cholesterol 45 g

% Daily Cholesterol 15

Sodium 470 mg

% Daily Sodium 20

Total Carbohydrates 42 g

% Daily Total Carbohydrates 14

Dietary Fiber 1 g

% Daily Dietary Fiber 4

Sugars 16 g

Protein 19 g

% Daily Protein 25

% Daily Vitamin C 25

% Daily Calcium 2

% Daily Iron 10