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TURKEY GRAVY

RECIPE DETAILS

Item ID: SI102

Batch Quantity: 64

Serving Size: 1

Serving Measure: .25 cup

Serving Description: .25 CUP

Nutrition Link: 80431

Food Category: Dressings, gravies, marinades, sauces

HACCP: HSAUC

HACCP Process Category: Complex

Recipe Source: COOKB

RECIPE DETAILS

Item ID: SI102

Batch Quantity: 64

Serving Size: 1

Serving Measure: .25 cup

Serving Description: .25 CUP

Nutrition Link: 80431

Food Category: Dressings, gravies, marinades, sauces

HACCP: HSAUC

HACCP Process Category: Complex

Recipe Source: COOKB

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Day before make blond roux. To make roux, melt butter in tilt skillet. Whisk in flour and cook until a light blond color is reached and roux no longer tastes like flour. Cool completely and store in walk-in until ready to use.
(1 Pound roux for every gallon liquid)

Preparation

Reserve and strain all drippings from the roasted turkeys through a fine sieve.

If you don’t yield enough turkey drippings, you can substitute more vegetable broth and if you have more drippings than expected, use less broth.

Make Veg Broth accordingly.

Combine drippings and vegetable broth in kettle.
Bring to boil.

Once boiling, whisk in roux.
Continue whisking until your gravy has thickened.

Continue simmering until the roux has cooked out.
Cool accorging to HACCP SOP.


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 0 Calories: 41.2
Dark Green: 0 Milk: 0 Sat. Fat: 41.34%
Red Orange: 0 Grains: 0 Sodium: 189.91
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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