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Turkey & Stuffing Roll Ups

Turkey & Stuffing Roll Ups
Print Recipe

Ingredients

Yields 50 Serving(s)

Quantity

Measure

Weight
Stuffing:
Whole grain bread cubes 3 lbs. 2 oz.
Onions, fresh, chopped 1 qt.
Celery, chopped 1 qt.
Garlic, granulated 1 tbsp. 1 tsp.
Poultry seasoning 2 oz.
Pepper, black, ground 1 tbsp. 1 tsp.
Butter, unsalted, melted 1 c.
Chicken broth 2 qt.
Pre-Sliced Browned Turkey Breast Steak, 1.41 oz., #2303-24, thawed 8 lbs. 14 oz.
Turkey gravy, prepared 1 gal.

1 serving provides 2 oz. meat/meat alternate and 2 servings bread grain.

For preparation by a food preparation establishment only, according to the food code or equivalent.

Nutrients Per Serving
Calories229 cal
Total Fat6 g
Saturated Fat3 g
Trans Fat0 g
Cholesterol 46 mg
Sodium1178 mg
Total Carbohydrates21 g
Dietary Fiber2 g
Total Sugars*
Protein22 g
Potassium*
Iron*
Calcium*
Vitamin A*
Vitamin C*
Vitamin D*

*Indicates missing Nutrient Information.

Directions

Portion Size: 2 roll ups

  1. Preheat oven to 350°F.
  2. Prepare stuffing in 2" full size hotel pans. Use 2 pans for 50 servings and 4 pans for 100 servings. Spray with pan release.
  3. In each pan, combine 1 lb. 9 oz. bread cubes, 2 c. onions, 2 c. celery, 2 tsp. garlic, 2 tbsp. poultry seasoning, 2 tsp. pepper and ½ c. butter. Mix lightly until well blended.
  4. Add 1 qt. chicken broth to each pan of bread mixture and mix gently to moisten. Spread stuffing evenly over pan.
  5. Bake for 30-40 minutes until lightly browned and vegetables are tender. Let cool for handling or cool, cover, and refrigerate for next day service.
  6. Using #30 scoop, place one scoop of stuffing on eacrolls in each pan.h slice of turkey. Roll up turkey and place in 2" full size hotel pans. Place 50 rolls in each pan.
  7. Pour 1 qt. of gravy over each pan.
  8. Cover pans and bake for 30 minutes or until stuffing reaches 165°F. as measured by meat thermometter. Hold at 140°F. until service.
  9. Serve 2 rolls for each portion.