School Foodservice Turkey Stew Recipe - National Turkey Federation
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Cooking tools:
- Steam kettle
- Kitchen scale
- Instant-read thermometer
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Stove
Ingredients
- 2 oz vegetable oil
- 4-3/4 lbs BONELESS TURKEY
- 4 Pints TURKEY GRAVY or chicken gravy
- 1-1/2 lbs russet potatoes, cut in 1/2-inch dice
- 2 tsp dried thyme leaves
- 1-1/2 lbs frozen cooked and sliced carrots
- 1-1/2 lbs frozen peas
- Salt
- black pepper
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