What is turkey slop? Essentially it's shredded turkey in a savory gravy over mashed potatoes and was my husband's FAVORITE hot lunch served. On those days Pat would get triple lunch (yes, that was a thing) which is 3 servings of turkey slop, taking up 95% of his styrofoam lunch tray. It was obscenely hilarious. Turkey and gravy over mashed potatoes is a classic school lunch staple that has been enjoyed by students for generations. But how did this dish come to be such a popular choice for school meals? The history of turkey and gravy over mashed potatoes in school lunches can be traced back to the early 1900s.
The Allergy Safe Kitchen Turkey Slop I swear, it's better than it
Turkey and gravy school lunch is a relatively healthy option. It is a good source of protein, vitamins, and minerals. One serving of turkey and gravy school lunch typically contains about 300 calories. It also provides about 20 grams of protein, 15 grams of carbohydrates, and 5 grams of fat. Turkey and gravy is a traditional dish that is often served in schools during the holidays. But where did this tradition come from? The history of school turkey and gravy dates back to the early 1900s. At the time, schools were looking for ways to feed their students a nutritious and affordable meal. Ingredients Instructions Pre-Prep Defrost pre-cooked turkey chunks in walk-in cooler Defrost broth in walk-in cooler HACCP Critical Control Point: Keep at 41°F or below. Wash and set up pots and pump. Warm cold turkey in the oven for 20 minutes at 350°F. Set up fresh products and spices. Cooking Cook fresh vegetable and spiced. Roast at 450 for 20 minutes, and then reduce heat to 350 degrees F. Continue roasting 13-15 minutes per pound at 350. *If the outside seems be getting too brown near the end of cooking, cover the breast of the turkey with some foil. Insert a meat thermometer into the outer thigh, inner thigh, and breast.
EAT HOBOKEN A School Lunch Blog Monday 4/19 Roast Turkey w/Gravy
Best-Ever Meat Loaf. The combination of onion, carrots, parsley and cheese—plus the tomato-mustard topping—makes this meat loaf really colorful. The recipe lends itself easily to being doubled or halved to suit the number you're cooking for, and it freezes well, too. It's the best meatloaf ever! Use the sweet rice flour the same way as instructed in the recipe. How To Make Turkey Gravy Without Drippings If you don't have any turkey drippings you can still make this turkey gravy without drippings. The homemade turkey broth is so flavorful that you can make your gravy simply by making the roux and adding the finished broth. In a large skillet, heat half of a chopped yellow onion and light butter over medium heat. Continue to melt butter and cook onions until softened (about 3-4 minutes). Stirring almost constantly so they don't get too brown. Add one package (or packet's worth) of gravy. Add cover back and cook another two hours. When turkey is 175 degrees internally, and a bright opaque white, remove skin and shred with forks. Remove bones and carcass from slow cooker. Add additional gravy to slow cooker and let simmer on low until ready to be served.
Happy Thanksgiving from Cobb County School District, Cobb County
Place the neck, heart, liver, and gizzards of the turkey inside a medium size sauce pan. Cover the giblets completely with water and bring the water to a boil. Once boiling, simmer for 1 hour or until the meat is cooked through. Next, use a slotted spoon to remove the giblets from the water and set them aside. Instructions Melt margarine or butter in stock pot. Blend in flour and cook on medium heat, stirring frequently until light brown, 5 minutes. Slowly stir in chicken or turkey stock, poultry seasoning, onion powder, and pepper. Blend well and bring to boil. Reduce heat. Simmer on medium heat, stirring constantly until thickened, 6-8 minutes.
Melt butter in a medium saucepan over medium heat. Whisk in flour and thyme until lightly browned, about 1 minute. Gradually whisk in reserved pan drippings. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes. Stir in parsley; season with salt and pepper, to taste. Melt butter, then whisk in a little bit of flour and then slowly add in the drippings/stock, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. I add in around 3-3 ½ cups of liquid to start, then see if I need to add more to make the gravy the perfect consistency. Simmer & thicken.
school lunch turkey and gravy recipe
Saute the celery, onion and garlic in the margarine, in a large iron skillet until tender. This will only take a few minutes. Add the bouillon cubes, salt, poultry seasoning and water. Bring to a boil, stir in the bread cubes. Mix until moist and soft. Bake at 400° for about 25 minutes or until crispy on top. Melt the butter then stir in the flour for 2-3 minutes. Cook the gravy. Whisk in the turkey drippings and stock, until a smooth consistency is reached. Increase the heat to medium-high and simmer for 5 minutes. Add the herbs to the gravy and simmer for an additional 1-2 minutes. Add salt and pepper to taste. Strain.
