Recipes for a Crowd

1 Place bread in mixer bowl; mix at medium speed 5 minutes or until crumbs are formed.
2 Reconstitute milk.
3 Blend in egg substitute, salt, nutmeg, pepper and allspice. Pour over bread; mix at low speed 1/2 minute; let stand 10 minutes.
4 Add turkey and onions to bread mixture. Mix at low speed 1 minute. Do not overmix.
5 Shape into balls weighing 1-1/3 ounces each; place 100 meatballs on each sheet pan.
6 Using a convection oven, bake 8-10 minutes at 350 F. on high fan, closed vent or until browned and done. Remove meatballs to
steam table pans. Set aside for use in Step 10.
7 Prepare stock according to package directions.
8 Combine flour and water, stirring until smooth; add to stock, bring to a boil; reduce heat; simmer 10 minutes or until thickened,
stirring constantly.
9 Add nutmeg, pepper, and garlic powder; stir well.
10 Pour 3-1/2 quarts gravy over meatballs in each pan.
11 Using a convection oven, bake at 350 F. 15 minutes or until heated thoroughly on high fan, closed vent. CCP: Internal
temperature must reach 165 F. or higher for 15 seconds.
12 Sprinkle each pan with 1 teaspoon paprika before serving. CCP: Hold for service at 140 F. or higher.