Recipes for a Crowd

1 Reconstitute milk.
2 Blend in eggs, milk, parsley, salt, black pepper, thyme, red pepper, and garlic powder.
3 Place bread in mixer; mix at medium speed 5 minutes or until coarse crumbs are formed. Pour milk mixture over bread in mixer;
mix lightly 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 over mix.
5 Shape into balls weighing 1-1/3 ounce each; place 100 meat balls on each sheet pan.
6 Using a convection oven, bake at 350 F. for 8 to 10 minutes on high fan, closed vent. Discard drippings.
7 Combine flour and water, stirring until smooth.
8 Prepare broth according to package directions. Bring to a boil, reduce heat; gradually add flour mixture stirring constantly. Add
paprika and pepper. Return to boil; reduce heat; simmer 5 to 10 minutes or until thickened.
9 Add mushrooms. Stir well. Turn off heat. Remove 1 quart sauce. Stir into sour cream until smooth; combine with remaining sauce;
stir until smooth.
10 Place 100 turkey balls in each steam table pan. Pour 3 quarts sauce over turkey balls in each pan. Cover.
11 Using a convection oven, bake at 300 F. for 15 minutes on high fan, closed vent. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.