© 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
14 lbs TURKEY BREAST CUBES, 3/4 inch x 3/4 inch
13 oz butter substitute
Sprinkle salt and white pepper
SAUCE:
1 lb butter
1/2 tsp garlic, chopped
1/2 tsp fresh thyme, minced
1 lb all purpose flour
1-1/2 c TURKEY STOCK
Dash nutmeg, freshly grated
3 lbs button mushrooms, sliced
To Taste salt and white pepper
1/4 c dry sherry
If Needed cornstarch
6-1/4 lbs broccoli spears, blanched and cooled
1-1/2 lbs Parmesan cheese, grated
Saute turkey cubes in butter substitute for 6 to 8 minutes and set aside. Lightly season with salt and white pepper.
For sauce: Heat butter in sauce pan. Add garlic and thyme and saute for 2 seconds. Add flour and prepare a white roux. Add turkey stock and nutmeg. Mix well with wire whip. Add mushrooms, bring to boil, reduce heat and simmer for 30 minutes. Season to taste and add sherry. Thicken with cornstarch if necessary.
To Order: Place 2 ounces of blanched broccoli on the bottom of an individual ramekin. Place 4-1/2 ounces of turkey cubes on top of broccoli.
Ladle 2 ounces of sauce on top of turkey. Sprinkle with Parmesan cheese and bake in convection oven at 350 degrees Fahrenheit for 10 to 12 minutes or until cheese is lightly browned.
Garnish as needed. Note: May use Hollandaise sauce instead of sauce recipe given.
Total Calories 340
Calories from Fat 120
Total Fat 13 g
% Daily Total Fat 20
Saturated Fat 8 g
% Daily Saturated Fat 40
Cholesterol 115 g
% Daily Cholesterol 38
Sodium 520 mg
% Daily Sodium 22
Total Carbohydrates 16 g
% Daily Total Carbohydrates 5
Dietary Fiber 2 g
% Daily Dietary Fiber 8
Sugars 2 g
Protein 39 g
% Daily Protein 30
% Daily Vitamin C 80
% Daily Calcium 20
% Daily Iron 15