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Add a photoRaciónes: 12
Ingredientes
- 6 1/4 quart WATER
- 27 lb TURKEY BNLS RAW FZ
- 200 slc BREAD SNDWICH 22OZ #51
- 1 1/4 lb FLOUR GEN PURPOSE 10LB
- 1 c. SOUP GRAVY BASE BEEF
- 1 1/4 lb SHORTENING, 3LB
- 1 tsp PEPPER BLACK 1 LB CN
Direcciones
- 1. COOK TURKEY ACCORDING TO RECIPE NO. L-162. Cold.
- 2. SLICE TURKEY INTO THIN SLICES, 16 TO 22 PER Lb..
- 3. PLACE 3 TO 4 SLICES TURKEY ON 1 SLICE OF BREAD; TOP WITH SECOND SLICE OFBREAD.
- 4. PREPARE 1 1/2 RECIPES TURKEY GRAVY (RECIPE NO.O-16-8).POUR ABOUT 1/2 C.
- (1-B LADLE) Warm GRAVY OVER SANDWICH. SERVE IMMEDIATELY.
- NOTE:
- 1. IN STEP 3, 13 LB 8 Ounce ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.
- 2. IN STEP 3, OTHER TYPES OF BREAD MAY BE USED.
- SERVING SIZE: 1 SANDWICH
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 588g | |
| Recipe makes 12 servings | |
| Calories 590 | |
| Calories from Fat 422 | 72% |
| Total Fat 47.72g | 60% |
| Saturated Fat 11.06g | 44% |
| Trans Fat 15.79g | |
| Cholesterol 0mg | 0% |
| Sodium 21mg | 1% |
| Potassium 53mg | 2% |
| Total Carbs 36.17g | 10% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.13g | 0% |
| Protein 4.9g | 8% |
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