RECIPE DETAILS
Item ID: 1951837
Serving Size: 1 Cup (9.95 oz.)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Soups, Beans, Turkey, Gluten Free
Allergens: Milk
RECIPE DETAILS
Item ID: 1951837
Serving Size: 1 Cup (9.95 oz.)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Soups, Beans, Turkey, Gluten Free
Allergens: Milk
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Onion: 78%
- Sweet Potato (cooked, peeled): 80%
Pre-Preparation
- Drain and rinse garbanzo beans; reserve the liquid.
- Drain diced tomatoes; reserve the liquid.
- Wash produce as needed.
- Small dice onion.
- Peel and small dice sweet potatoes.
- Medium dice turkey.
Preparation
- Heat a pot or tilt skillet over medium-high heat and add oil.
- Sauté onions in oil for 5 to 7 minutes until translucent; do not brown.
- Add curry powder, garam masala, salt and cook for 1 to 2 minutes until fragrant.
- Add drained diced tomatoes and cook for another 2 minutes.
- Mix chicken base with the reserved garbanzo bean and tomato liquids, then add to the pot.
- Add garbanzo beans, sweet potatoes, turkey and bring to a boil.
- Reduce to a simmer and cook for 20 to 30 minutes until sweet potatoes are tender; turn off heat.
- Place yogurt in a medium mixing bowl and allow to come to room temperature.
- Temper the yogurt by slowly whisking in several ladles of hot stew.
- Add the tempered yogurt back into the pot and whisk to incorporate.
- Hold hot until service at 140°F or higher.
If shipping to site kitchens for service
Cool the stew according to HACCP procedures using 4-inch hotel pans with 12 lbs 7 oz of stew per pan (20 servings).
Serving
Serving size: 1 cup (9.95 oz)
Suggested serving utensil: ladle or spoodle
Serving Suggestion: Serve with a side of flatbread or another whole grain item
Recipe Source: Boulder Valley School District Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | ½ cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 2 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 170.11* kcal |
| Total Fat | 3.88* gm |
| Saturated Fat | 1.69* gm |
| Trans Fat | 0.00* gm |
| Sodium | 433.91* mg |
| Carbohydrates | 20.30* gm |
| Fiber | 4.46* gm |
| Sugars | 6.64* gm |
| Added Sugars | 0.00* gm |
