Turkey nuggets

Yield: 100 Servings

Measure Ingredient
3¾ cup WATER; WARM
26 pounds TURKEY BNLS RAW FZ
14 EGGS SHELL
3¼ ounce MILK; DRY NON-FAT L HEAT
3 pounds BREAD SNDWICH 22OZ #51
3 pounds FLOUR GEN PURPOSE 10LB
2 teaspoons PEPPER BLACK 1 LB CN
2 teaspoons PAPRIKA GROUND
5 tablespoons SALT TABLE 5LB

TEMPERATURE: 350 F. DEEP FAT

1. COOK TURKEY ACCORDING TO STEP 2, RECIPE NO. L-147 EXCEPT SIMMER TURKEY 3-4 HOURS OR UNTIL TENDER. DRAIN. REMOVE NETTING. DICE INTO 1" PIECES.

2. DREDGE TURKEY IN MIXTURE OF FLOUR, SALT, PEPPER, AND PAPRIKA; SHAKE OFF EXCESS.

3. RECONSTITUTE MILK. ADD EGGS. MIX WELL.

4. DIP FLOURED TURKEY IN MILK AND EGG MIXTURE. DRAIN WELL.

5. ROLL IN CRUMBS UNTIL WELL COATED; SHAKE OFF EXCESS.

6. FRY 2 MINUTES OR UNTIL WELL BROWNED.

7. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER AND SERVE WITH CHICKEN GRAVY (RECIPE NO. O-16002).

NOTE: IN STEP 3, 7 OZ (1¾ CUPS) DEHYDRATED EGG MIX COMBINED WITH 1 ¾ CUPS WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE CARD A0800.

SERVE WITH SWEET AND SOURS SAUCE, BARBECUE SAUCE, MUSTARD SAUCE, OR CHICKEN GRAVY (RECIPE NO. O-16-2).

Recipe Number: L16300

SERVING SIZE: 8-10 NUGGE

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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