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Correo Electrónico
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Ingredientes
- 1 lb 3 1/2 oz margarine
- 1 lb 3 1/2 oz all purpose flour
- 1 gal, 1 3/4 qt skim milk
- 2 1/2 oz sc chicken base
- 2 Tbsp 1 1/2 tsp spice BF9415, sc chix gra
- 1 Tbsp 2 tsp spice BE9518, sc cassrole
- 1/4 tsp ground white pepper
- 7 lbs pulled turkey, chop
- 1 lbs 10 1/2 oz fresh mushrooms, sliced
- 6 1/2 oz dice pimentos, drain
- 6 1/2 oz green pepper, dice
Direcciones
- Prepare roux: blend melted sc margarine and flour. Add spice blends. Cook without browning, 5-10 minutes.
- Gradually add milk to roux, whipping. Cook 5 minutes. Whip until smooth. Blend in chicken base and white pepper.
- Add turkey to cream sauce. Add fresh mushrooms, pimento, and green pepper. Heat thoroughly but do not boil.
- Garnish with parsley.
- Note: May be held in a thermotainer or bain marie for a maximum of 3 hours at an internal temperature of 160F (70C).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2g | |
| Recipe makes 60 servings | |
| Calories 1 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 5mg | 0% |
| Total Carbs 0.12g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.06g | 0% |
| Protein 0.02g | 0% |
