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Turkey Divan

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Turkey Divan

DIRECTIONS

  1. Remove turkey from the freezer and allow to thaw under refrigeration for 24 hours.
  2. Preheat oven to 400°F.
  3. Crush croutons until they resemble coarse breadcrumbs.
  4. In a large bowl, mix together alfredo sauce, cream of chicken soup, Italian seasoning and lemon juice.
  5. Add thawed turkey chunks, broccoli and shredded cheese. Mix until well-combined.
  6. Spray hotel pans with non-stick cooking spray and then add in mixture.
  7. Evenly sprinkle crushed croutons on top.
  8. Cover with foil and bake for 30-40 minutes.
  9. Offer each student one (1) cup of Turkey Divan with 0.5 oz. of crushed croutons to provide 2.5 oz. meat/meat alternate, 0.5 oz. eq whole grain and 1/4 cup Dark Green Vegetable.

INGREDIENT

JENNIE-O® Chunked White Turkey #644820, 4/5 lb.

50 SERVINGS

MEASURE:
WEIGHT: 5 lbs. 15 oz.

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

Alfredo sauce, reduced sodium

50 SERVINGS

MEASURE:
WEIGHT: 5 lbs. 6 oz.

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

Condensed cream of chicken soup, low sodium

50 SERVINGS

MEASURE: 2 qt. 1 pt.
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

Cheddar cheese, shredded

50 SERVINGS

MEASURE:
WEIGHT: 1 lbs. 14 oz.

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

Broccoli

50 SERVINGS

MEASURE:
WEIGHT: 5 lbs. 10 oz.

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

Lemon juice

50 SERVINGS

MEASURE: ½ c. 2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

Italian seasoning

50 SERVINGS

MEASURE: 3 tbsp. 1 tsp.
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

Whole grain croutons

50 SERVINGS

MEASURE:
WEIGHT: 1 lb. 9 oz.

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

Cooking spray

50 SERVINGS

MEASURE: 50 sprays
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:
NUTRIENTS PER SERVING
Calories 309 cal
Fat 16 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 58 mg
Sodium 896 mg
Carbohydrates 18 g
Dietary Fiber 3 g
Protein 26 g
Chunked White Turkey (1.9 oz.): 1.25 Meat/Meat Alternate Cheddar Cheese (0.6 oz.): 0.5 Meat/Meat Alternate [FBG] Low-Sodium Alfredo Sauce (1.72 oz.): 0.75 Meat/Meat Alternate [MFG] Broccoli (0.39 cups): 0.25 cups Vegetable, Dark Green [FBG] Whole Grain Rich Croutons (14.2 g): 0.5 oz. eq Whole Grain Rich [MFG]
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

Turkey Divan

Email Recipe PDF Open Recipe PDF
 
Portion Size:
 
Turkey Divan

DIRECTIONS

  1. Remove turkey from the freezer and allow to thaw under refrigeration for 24 hours.
  2. Preheat oven to 400°F.
  3. Crush croutons until they resemble coarse breadcrumbs.
  4. In a large bowl, mix together alfredo sauce, cream of chicken soup, Italian seasoning and lemon juice.
  5. Add thawed turkey chunks, broccoli and shredded cheese. Mix until well-combined.
  6. Spray hotel pans with non-stick cooking spray and then add in mixture.
  7. Evenly sprinkle crushed croutons on top.
  8. Cover with foil and bake for 30-40 minutes.
  9. Offer each student one (1) cup of Turkey Divan with 0.5 oz. of crushed croutons to provide 2.5 oz. meat/meat alternate, 0.5 oz. eq whole grain and 1/4 cup Dark Green Vegetable.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS
  MEASURE WEIGHT MEASURE WEIGHT
JENNIE-O® Chunked White Turkey #644820, 4/5 lb. 5 lbs. 15 oz.
Alfredo sauce, reduced sodium 5 lbs. 6 oz.
Condensed cream of chicken soup, low sodium 2 qt. 1 pt.
Cheddar cheese, shredded 1 lbs. 14 oz.
Broccoli 5 lbs. 10 oz.
Lemon juice ½ c. 2 tbsp.
Italian seasoning 3 tbsp. 1 tsp.
Whole grain croutons 1 lb. 9 oz.
Cooking spray 50 sprays
 
NUTRIENTS PER SERVING
Calories 309 cal Fat 16 g Saturated Fat 6 g
Trans Fat 0 g Cholesterol 58 mg Sodium 896 mg
Carbohydrates 18 g Dietary Fiber 3 g Protein 26 g
 
Chunked White Turkey (1.9 oz.): 1.25 Meat/Meat Alternate Cheddar Cheese (0.6 oz.): 0.5 Meat/Meat Alternate [FBG] Low-Sodium Alfredo Sauce (1.72 oz.): 0.75 Meat/Meat Alternate [MFG] Broccoli (0.39 cups): 0.25 cups Vegetable, Dark Green [FBG] Whole Grain Rich Croutons (14.2 g): 0.5 oz. eq Whole Grain Rich [MFG]
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.

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