© 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
1-1/2 oz cornstarch
1 c water
2 tbsp light soy sauce
3-1/4 c water
1 tbsp chicken base
5 lbs COOKED TURKEY
2-1/2 lbs celery, diced
2-1/2 lbs onions, slivered
2-1/2 lbs carrots, peeled, diced and parboiled
1 lb, 1 oz canned mushrooms, drained
1 lb, 1 oz water chestnuts, drained
In small bowl, combine cornstarch and 1 cup of water.
In large stock pot, over high heat, combine soy sauce, 3-1/4 cups of water, and chicken base; bring to boil.
Stir cornstarch mixture in boiling soy sauce mixture. Yields 4 cups sauce.
Cut turkey into 1/2-inch cubes. In 4x12x20-inch steam table pan, combine turkey, celery, onion, carrots, mushrooms, and water chestnuts. Add soy sauce mixture; stir well to mix.
Bake at 350 degrees Fahrenheit for 1-1/2 hours, stirring every 30 minutes. Serve hot.
Yields: 40 2-ounce servings.
136 Total Calories
3 g Total Fat
20 % Daily Total Fat
43 g Cholesterol
169 mg Sodium
9 g Total Carbohydrates
18 g Protein