That’s a lot to Gobble Up!

The leaves have fallen along with the temperature, and that means we’re into the season for feasting! Preparing a meal fit for a holiday AND a crowd can be challenging. Thankfully, we’ve got the perfect recipe! This turkey and dressing dish with gravy feeds 50 and can be prepared in a single piece of CVap® equipment. Try it this Thanksgiving and get your gobble on!

CVap Turkey and Dressing 

Recommended Equipment: CVap Retherm Oven
Channel: Select Channel #3 for Preheat
Cook Time: 50 minutes or until internal temperature
reaches 165°F

Prepare turkey, dressing, and gravy 1 day in advance and chill, preparations methods for each follow. Next, prepare 2 each (12″ x 20″ x 2.5″) steam table pans by spraying or coating lightly with non-stick spray. Divide dressing mixture between the 2 pans, pressing into the bottom. Add chopped cooked turkey to top of dressing. Cover with turkey gravy. Cover pans with foil and place in oven. At 30 minutes, remove covers and continue to cook an additional 20 minutes OR until internal temperature reaches 165°F. Serve immediately or hold in a CVap Holding Cabinet (Food Temp = 140°F Food Texture = 5°F).

FOR THE TURKEY
• Boneless No-Rolled Turkey (USDA commodity) | 1 each @8lb
• Poultry seasoning | 2 Tbsp
• Olive Oil | 1 Tbsp

PREPARATION METHOD
Recommended Equipment: CVap Retherm Oven
Channel: Select Channel #1 for Preheat
Cook Time: 90 minutes or until internal temperature
reaches 165°F.

Coat the Turkey in Olive Oil and Seasoning. Place on roasting plaque. When the oven display reads LOAD, place turkey in oven and cook approximately 90 minutes or until temperature reaches 165°F. Remove from oven and allow to cool completely. Chop meat into ½” cubes and keep refrigerated until ready to assemble and bake.

NOTE: Use recommended CVap equipment and settings for best possible results!

FOR THE DRESSING
• Whole grain, enriched bread cut into cubes | 3 lb 2 oz
• Ground white pepper | 2 tsp
• Dried blend of thyme, marjoram, sage | 2 Tbsp
• Fresh flat leaf parsley | 2 Tbsp
• Yellow onion, chopped fine | 8 oz
• Celery, chopped fine | 4 oz
• Carrots, chopped fine | 4 oz
• Margarine or butter, melted | 12 oz
• Chicken stock (non-MSG, low sodium) | 2 qt

PREPARATION METHOD
Mix all ingredients in a large bowl and keep refrigerated until ready to assemble and bake.

FOR THE GRAVY
• Margarine or butter, room temperature | 6 oz
• Enriched flour | 7 oz
• Chicken stock or turkey stock (non-MSG, low sodium) | 3 qt

PREPARATION METHOD
In a medium mixing bowl, blend the flour and butter together to make a paste and reserve. In a saucepan, heat the stock to 140°F. Ladle 4 oz of hot stock into the paste. Using a whisk, blend together. Continue adding stock to paste until the paste becomes loose and resembles a slurry. Pour the slurry into the hot stock and heat to 165°F, whisking intermittently. Remove gravy and chill until ready to assemble and bake recipe. Use hot stock only when recipe will be assembled and baked immediately.

Per Serving: 271 Calories, 19.79 g Protein, 18.31 g Carbohydrate, 12.63 g Total Fat, 2.92 g Saturated Fat, 45 mg Cholesterol, 366 IU Vitamin A, 0.4 mg Vitamin C, 2.21 mg Iron, 55 mg Calcium, 441mg Sodium, 0.8 g Dietary Fiber

*Recipe has been adapted from USDA/NFSMI recipe for “Turkey and Dressing Supreme.”

Leave a Reply

Your email address will not be published. Required fields are marked *