Ingredients
Potatoes, 50 lb
Ground turkey, 15 lb
Mushrooms, 3 lb
Onions, 4 lb
Garlic, 3 heads
Carrots, 3 lb
Celery, 3 bunches
Parsley, 3 bunches
Frozen peas, 4 bags (32 oz each)
Chicken broth, 4 boxes (32 oz each)
½ cup fresh rosemary
Butter, 32 oz
Milk, 64 oz
6 TBSP salt
4 TBSP pepper
Directions
Preheat oven to 375 F.
Begin boiling water for potatoes ASAP.
Wash and chop potatoes. Add to water and boil until tender.
Cook ground turkey on stovetop with onion and garlic.
When finished, add cooked turkey to a large baking pan.
Saute carrots, celery, and mushrooms on stovetop. Add to turkey when finished.
Add frozen peas, chopped parsley and rosemary, salt, pepper, chicken broth, and flour.
Stir to combine evenly.
Bake mixture in oven for about 20 minutes or until bubbly on top.
Assemble mashed potatoes while turkey mixture is in oven.
Serve potatoes on top of turkey mixture.
Serves 70
Transition Projects Meal Provider Recipes 