Turkey Tikka Masala

Portion Size: 1 Bowl
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Turkey Tikka Masala

DIRECTIONS

  1. Combine tomatoes, stock, onions, peppers, and garam masala in stock pot or kettle. Bring to boil and then simmer until vegetables are tender.
  2. Cut turkey into 1" cubes. Add turkey to the sauce and simmer for 30-45 minutes.
  3. Peel and dice cucumbers. Combine cucumbers, yogurt, cumin, garlic, and cilantro. Refrigerate.
  4. For each serving, put #8 oz. scoop of cooked rice into bowl. Place 6 oz. of turkey masala on rice. Serve with 1 pita and a #20 scoop of raita.

INGREDIENT

Tomatoes, diced, no salt added, canned

50 SERVINGS

MEASURE: 1.5 #10
WEIGHT:

100 SERVINGS

MEASURE: 2.7 #10 cans
WEIGHT:

INGREDIENT

Chicken stock, reduced sodium

50 SERVINGS

MEASURE: 2 qt. 2 c.
WEIGHT:

100 SERVINGS

MEASURE: 1 gal. 1 qt.
WEIGHT:

INGREDIENT

Onions, chopped

50 SERVINGS

MEASURE: 2 qt. 2 c.
WEIGHT: 3 lbs. 5 oz.

100 SERVINGS

MEASURE: 1 gal. 1 qt.
WEIGHT: 6 lbs. 10 oz.

INGREDIENT

Bell peppers, green or red, chopped

50 SERVINGS

MEASURE: 2 qt. 2 c.
WEIGHT: 3 lbs. 14 oz.

100 SERVINGS

MEASURE: 1 gal. 1 qt.
WEIGHT: 7 lbs. 12 oz.

INGREDIENT

Garam masala spice blend

50 SERVINGS

MEASURE: ½ c. 2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 1 ¼ c.
WEIGHT:

INGREDIENT

JENNIE-O® Boneless Turkey Breast & Thigh Roast, # 317004, thawed

50 SERVINGS

MEASURE:
WEIGHT: 8 lbs.

100 SERVINGS

MEASURE:
WEIGHT: 16 lbs.

INGREDIENT

Cucumbers

50 SERVINGS

MEASURE:
WEIGHT: 4 lbs.

100 SERVINGS

MEASURE:
WEIGHT: 8 lbs.

INGREDIENT

Yogurt, greek, non-fat, plain

50 SERVINGS

MEASURE: 2 qt. 2 c.
WEIGHT: 5 lbs.

100 SERVINGS

MEASURE: 1 gal. 1 qt.
WEIGHT: 10 lbs.

INGREDIENT

Cumin, ground

50 SERVINGS

MEASURE: 1 ½ tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 3 tbsp.
WEIGHT:

INGREDIENT

Garlic, minced

50 SERVINGS

MEASURE: 2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: ¼ c.
WEIGHT:

INGREDIENT

Cilantro, chopped

50 SERVINGS

MEASURE: 1 c.
WEIGHT:

100 SERVINGS

MEASURE: 2 c.
WEIGHT:

INGREDIENT

Brown rice, cooked with no salt added

50 SERVINGS

MEASURE: 3 gal. 2 c.
WEIGHT:

100 SERVINGS

MEASURE: 6 gal. 1 qt.
WEIGHT:

INGREDIENT

Pita bread, whole wheat, 6"

50 SERVINGS

MEASURE: 50 ea.
WEIGHT:

100 SERVINGS

MEASURE: 100 ea.
WEIGHT:
NUTRIENTS PER SERVING
Calories 345 cal
Fat 5 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 39 mg
Sodium 581 mg
Carbohydrates 50 g
Dietary Fiber 6 g
Protein 26 g
1 serving provides 2 oz. meat/meat alternate, 2 oz. serving bread/grain, and ¼ vegetable (¼ c. other).
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

Turkey Tikka Masala

Email Recipe PDFOpen Recipe PDF
 
Portion Size: 1 Bowl
 
Turkey Tikka Masala

DIRECTIONS

  1. Combine tomatoes, stock, onions, peppers, and garam masala in stock pot or kettle. Bring to boil and then simmer until vegetables are tender.
  2. Cut turkey into 1" cubes. Add turkey to the sauce and simmer for 30-45 minutes.
  3. Peel and dice cucumbers. Combine cucumbers, yogurt, cumin, garlic, and cilantro. Refrigerate.
  4. For each serving, put #8 oz. scoop of cooked rice into bowl. Place 6 oz. of turkey masala on rice. Serve with 1 pita and a #20 scoop of raita.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS

  MEASURE WEIGHT MEASURE WEIGHT
Tomatoes, diced, no salt added, canned 1.5 #10 2.7 #10 cans
Chicken stock, reduced sodium 2 qt. 2 c. 1 gal. 1 qt.
Onions, chopped 2 qt. 2 c. 3 lbs. 5 oz. 1 gal. 1 qt. 6 lbs. 10 oz.
Bell peppers, green or red, chopped 2 qt. 2 c. 3 lbs. 14 oz. 1 gal. 1 qt. 7 lbs. 12 oz.
Garam masala spice blend ½ c. 2 tbsp. 1 ¼ c.
JENNIE-O® Boneless Turkey Breast & Thigh Roast, # 317004, thawed 8 lbs. 16 lbs.
Cucumbers 4 lbs. 8 lbs.
Yogurt, greek, non-fat, plain 2 qt. 2 c. 5 lbs. 1 gal. 1 qt. 10 lbs.
Cumin, ground 1 ½ tbsp. 3 tbsp.
Garlic, minced 2 tbsp. ¼ c.
Cilantro, chopped 1 c. 2 c.
Brown rice, cooked with no salt added 3 gal. 2 c. 6 gal. 1 qt.
Pita bread, whole wheat, 6" 50 ea. 100 ea.
 
NUTRIENTS PER SERVING
Calories 345 cal Fat 5 g Saturated Fat 1 g
Trans Fat 0 g Cholesterol 39 mg Sodium 581 mg
Carbohydrates 50 g Dietary Fiber 6 g Protein 26 g
 
1 serving provides 2 oz. meat/meat alternate, 2 oz. serving bread/grain, and ¼ vegetable (¼ c. other).
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.
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