Turkey & Stuffing Roll Ups

Portion Size: 2 roll ups
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Turkey & Stuffing Roll Ups

DIRECTIONS

  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.

INGREDIENT

Stuffing

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

Whole grain bread cubes

50 SERVINGS

MEASURE:
WEIGHT: 3 lbs. 2 oz.

100 SERVINGS

MEASURE:
WEIGHT: 6 lbs. 4 oz.

INGREDIENT

Onions, fresh, chopped

50 SERVINGS

MEASURE: 1 qt.
WEIGHT:

100 SERVINGS

MEASURE: 2 qt.
WEIGHT:

INGREDIENT

Celery, chopped

50 SERVINGS

MEASURE: 1 qt.
WEIGHT:

100 SERVINGS

MEASURE: 2 qt.
WEIGHT:

INGREDIENT

Garlic, granulated

50 SERVINGS

MEASURE: 1 tbsp. 1 tsp.
WEIGHT:

100 SERVINGS

MEASURE: 2 tbsp. 2 tsp.
WEIGHT:

INGREDIENT

Poultry seasoning

50 SERVINGS

MEASURE: 2 oz.
WEIGHT:

100 SERVINGS

MEASURE: 4 oz.
WEIGHT:

INGREDIENT

Pepper, black, ground

50 SERVINGS

MEASURE: 1 tbsp. 1 tsp.
WEIGHT:

100 SERVINGS

MEASURE: 2 tbsp. 2 tsp.
WEIGHT:

INGREDIENT

Butter, unsalted, melted

50 SERVINGS

MEASURE: 1 c.
WEIGHT:

100 SERVINGS

MEASURE: 2 c.
WEIGHT:

INGREDIENT

Chicken broth

50 SERVINGS

MEASURE: 2 qt.
WEIGHT:

100 SERVINGS

MEASURE: 1 gal.
WEIGHT:

INGREDIENT

Pre-Sliced Browned Turkey Breast Steak, 1.41 oz., #2303-24, thawed

50 SERVINGS

MEASURE:
WEIGHT: 8 lbs. 14 oz.

100 SERVINGS

MEASURE:
WEIGHT: 17 lbs. 12 oz.

INGREDIENT

Turkey gravy, prepared

50 SERVINGS

MEASURE: 1 gal.
WEIGHT:

100 SERVINGS

MEASURE: 2 gal.
WEIGHT:
NUTRIENTS PER SERVING
Calories 229 cal
Fat 6 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 46 mg
Sodium 1178 mg
Carbohydrates 21 g
Dietary Fiber 2 g
Protein 22 g
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.
 

Turkey & Stuffing Roll Ups

Email Recipe PDFOpen Recipe PDF
 
Portion Size: 2 roll ups
 
Turkey & Stuffing Roll Ups

DIRECTIONS

  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.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS

  MEASURE WEIGHT MEASURE WEIGHT
Stuffing
Whole grain bread cubes 3 lbs. 2 oz. 6 lbs. 4 oz.
Onions, fresh, chopped 1 qt. 2 qt.
Celery, chopped 1 qt. 2 qt.
Garlic, granulated 1 tbsp. 1 tsp. 2 tbsp. 2 tsp.
Poultry seasoning 2 oz. 4 oz.
Pepper, black, ground 1 tbsp. 1 tsp. 2 tbsp. 2 tsp.
Butter, unsalted, melted 1 c. 2 c.
Chicken broth 2 qt. 1 gal.
Pre-Sliced Browned Turkey Breast Steak, 1.41 oz., #2303-24, thawed 8 lbs. 14 oz. 17 lbs. 12 oz.
Turkey gravy, prepared 1 gal. 2 gal.
 
NUTRIENTS PER SERVING
Calories 229 cal Fat 6 g Saturated Fat 3 g
Trans Fat 0 g Cholesterol 46 mg Sodium 1178 mg
Carbohydrates 21 g Dietary Fiber 2 g Protein 22 g
 
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.
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