Week 3 Recipes Green Beans with Potatoes and Smoked Turkey Servings: 25 Ingredient Smoked turkey drumsticks, deboned, shredded Water Fresh red potatoes, unpeeled, diced ½” Margarine or butter, trans-fat free Fresh onions, chopped Garlic, minced Ground thyme Ground black or white pepper Onion powder Frozen green beans, thawed, drained
Weight or Measure 1 lb 12 oz or 1 qt 2 qt 1 lb or 1 qt 1/8 cup 2 oz or ¼ cup 12 oz or 3 ½ cups 2 tbsp ¼ tsp ½ tsp ½ tsp 3 lb 12 oz or 1 gal
Instructions: 1. Shred turkey meat into small pieces. 2. In a large stock pot, add turkey, water, potatoes, margarine, onions, garlic, thyme, pepper, and onion powder. Cook uncovered over medium heat for 16 minutes. Stir well. About half of water (about 1 qt 2 cups) will remain in the pot while the rest will cook away. 3. Add green beans. Cook uncovered over medium heat for 10-15 minutes. DO NOT OVERCOOK. Green beans should be bright green. 4. Drain excess liquid (up to 1 qt 2 cups per batch of 25). • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. 5. Pour 9 lb 2 oz (1 gal 2 cups) green bean, potato, and turkey mixture into a large steam table pan (12” x 20” x 2 ½”). For 25 servings use 1 pan. • Critical Control Point: Hold for hot service at 140 °F or higher. 6. Serve ¾ cup (portion with 6 oz slotted spoodle). CACFP Guidelines: ¾ cup (6 oz slotted spoodle) provides: 1/2 cup vegetable and 1 oz equivalent meat. Marketing Guide: Fresh red potatoes: 1 lb 1 oz Fresh onion: 14 oz
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