INGREDIENTS:½ lb. margarine
12 oz. onions, diced
2 lbs. canned mushroom pieces, drained (reserve the liquid)*
2 lbs. celery, diced
2 lbs. 8 oz. bean sprouts, drained (reserve the liquid)*
4 oz. chicken base (no added MSG)
1 gal. + 1 qt combined reserved liquids*
½ cup lite soy sauce
9 oz. cornstarch
1 cup water
4 lbs. pulled, white meat turkey, diced
25 cups white rice, cooked (9# 12 oz.)DIRECTIONS:1. In a kettle, sauté onions and mushrooms in margarine. Add celery and simmer.
2. Mix soy sauce and liquid from mushrooms and bean sprouts together. Dissolve chicken base in liquid. Add to vegetables. Simmer.
3. Dissolve cornstarch in water, then add to hot mixture.
4. Stir in turkey and bean sprouts. Place in serving pan and hold. Serve turkey over white rice.
* Note: If you don’t have enough liquid from mushrooms and sprouts, add water.NUTRITIONAL INFORMATION: Calories 240 (17% from fat ); Fat 4.5g (sat. 1g); Protein 15g; Carbohydrates 34g; Sodium 840mg; Cholesterol 30mg; Fiber 2g
SERVINGS:50 servingsFrom:Chef Bob Willey, Hope College Dining Services, Holland, MI