Title: Turkey Nuggets
Categories:
Yield: 100 Servings

3 3/4 c WATER; WARM
26 lb TURKEY BNLS RAW FZ
14 EGGS SHELL
3 1/4 oz MILK; DRY NON-FAT L HEAT
3 lb BREAD SNDWICH 22OZ #51
3 lb FLOUR GEN PURPOSE 10LB
2 ts PEPPER BLACK 1 LB CN
2 ts PAPRIKA GROUND
5 tb 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 (1 3/4 CUPS) DEHYDRATED EGG MIX COMBINED WITH 1 3/4
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 (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.