Recipes for a Crowd

1 Lightly spray griddle with cooking spray. Grill turkey 3 to 4 minutes or until lightly browned while tossing intermittently.
2 Drain mushrooms. Reserve 1 quart mushroom liquid. Set mushrooms aside for use in Step 7.
3 Cook onions in a lightly sprayed steam-jacketed kettle or stock pot 8 to 10 minutes, stirring constantly.
4 Add beef broth to cooked onions; stir to blend. Bring to a boil; reduce heat to a simmer.
5 Blend flour and mushroom liquid, stirring to make a slurry. Add slurry to broth and onions, stirring constantly. Bring to a boil.
Cover; reduce heat ; simmer 10 minutes or until thickened, stirring frequently.
6 Reconstitute milk with warm water. Add salt, paprika, pepper and garlic powder; stir milk mixture into thickened broth. Bring to a
boil. Cover; reduce heat; simmer 2 minutes.
7 Stir turkey and mushrooms gently into thickened sauce. Heat to a simmer. CCP: Temperature must reach 165 F. or higher for 15
seconds. Remove from heat.
8 Carefully blend sour cream with 1 quart of sauce mixture. Combine with remaining sauce mixture. Mix well.
9 Pour turkey stroganoff into each ungreased pan. CCP: Hold for service at 140 F. or higher. Serve with Boiled Noodles or
Steamed Rice.