Turkey Nuggets L.Meat, Fish, and Poultry No.163
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|Yield: 100 Portions Each Portion: 8-10 Nuggets|
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|Pan Size: Temp.: 350 'F. Deep Fat|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Poultry, Turkey, You| 20LB | | 1. Dredge turkey in mixture of |
|ng Toms, Whole | | | flour, salt, pepper, and |
|Flour, All Purpose | 3LB | 3.00 Qrt | paprika; shake off excess. |
|Salt | 4OZ| 5.00 Tbsp| |
|Pepper, Black, Groun| | 2.00 Tspn| |
|d | | | |
|Paprika, Ground | | 2.00 Tspn| |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 3OZ| 0.75 Cup | 2. Reconstitute milk. Add eggs. |
|Milk Powder | | | Mix well. |
|Warm Water | | 3.75 Cup | 3. Dip floured turkey in milk and |
|Eggs, Large, Brown, | 1LB 8OZ| 3.00 Cup | egg mixture. Drain well. |
|Fresh | | | |
|--------------------|----------|----------|-----------------------------------|
|Bread Crumbs | 3LB | 3.00 Qrt | 4. Roll in crumbs until well |
| | | | coated; shake off excess. |
| | | | 5. Fry 2 minutes or until well |
| | | | browned. |
| | | | 6. Drain well in basket or on |
| | | | absorbent paper and serve |
| | | | with Chicken Gravy (Recipe No. |
| | | | O-16-2). |
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NOTE: 1. In Step 2, 7 oz (1 3/4 cups) dehydrated egg mix combined
with 1 3/4 cups warm water may be used for whole eggs. See
Recipe A-8.