Brimming with Midwest flair, this dish unites harvest vegetables with turkey in a creamy sauce. These flavors are complemented by the addition of seasoned wild rice and topped off with melted Cheddar Jack cheese.
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|roasted turkey breast||300 oz.|
|frozen vegetable blend (broccoli, carrots, red peppers, onion, mushrooms, sugar snap peas)||4 lb.||21 1/2 cups|
|cooked wild rice||9 lb.||1 1/2 gallons|
|Cheddar and pepper Jack cheese blend||1.5 lb.||1 1/2 qt.|
|1. Preheat convection oven to 325°F.
2. In large mixing bowl, combine turkey, vegetables and rice.
|3. In separate large mixing bowl, blend soup, water and broth. Add turkey mixture.
4. Divide mixture among four 12 x 20 x 2-1/2 steam table pans. CCP: Cover and bake for 30 to 40 minutes or until internal temperature is 165°F. for 15 seconds.
|5. Uncover and top each pan with 6 oz. cheese blend. Return to oven to melt cheese.
6. CCP: Hold at 140°F. or higher. Portion using a heaping No. 6 scoop (1-cup). Harvest vegetables include broccoli, carrots, mushrooms, red peppers and onions. The use of a conventional oven will increase cooking times. This recipe can utilize leftover roast chicken or turkey. For menu variation, substitute pork sausage to offer Minnesota Sausage and Wild Rice Bake.