Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 3¾ cup | WATER; WARM |
| 26 pounds | TURKEY BNLS RAW FZ |
| 14 \N | 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, .