Turkey Tetrazzini

Updated at: Thu, 18 Jul 2024 11:56:26 GMT

Step 1

Preheat oven to 350°F. -- Convection oven to 300°F.

Step 2

CCP--Wash & sanitize hands & prep area. Wear gloves & discard per facility HACCP guidelines.

Step 3

CCP--Thoroughly wash, rinse, drain & trim vegetables. Sanitize sink & use different sanitized cutting boards between prepping meats & vegetables.

Step 4

To prepare pasta:

Step 5

1. Bring water to a rolling boil in large stockpot or saucepan or steam jacketed kettle.

Step 6

2. Add pasta.

Step 7

3. Return to a boil. Cook uncovered 8-10 minutes or until tender and desired end temperature is reached, stirring occasionally to prevent sticking. Drain pasta well.

Step 8

CCP: Final internal cooking temperature 135°F.

Step 9

CCP: Maintain holding 135°F or above.

Step 10

4. Melt margarine in large saucepan. Add mushrooms and sauté 2 minutes. Add diced turkey; stir to mix. Season with salt and pepper.

Step 11

5. Whisk together soup and sour cream in a large bowl. Add prepared pasta, drained mushrooms, and turkey; stir to combine. Transfer to steam table pans sprayed with nonstick cooking spray. Sprinkle with parmesan cheese.

Step 12

6. Bake 20-25 minutes or until desired internal temperature is reached.

Step 13

CCP: Final internal cooking temperature 165°F for < 1 second.

Step 14

Serve with 6 oz spdl

Step 15

CCP: Maintain holding 135°F or above.

Step 16

CCP: Cool-Product must reach 70°F or less within 2 hours and 41°F or below within 4 hours. Total cooling time should not exceed 6 hours. Separate into shallow pans as needed for proper cooling. Cover, label and date.

Step 17

CCP: Reheat (one time only) to > 165° F. for 15 seconds within 2 hours.

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