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Turkey Brown Rice Casserole

Yield 16 20-oz. portions

Ingredients

  • 22 1/2 oz. GFS Turkey Gravy Mix
  • 6 Tbsp. Trade East No Salt Garden Seasoning
  • 4 lb. Markon Broccoli Florets
  • 1 oz. GFS Canola Oil
  • 1 lb. Markon Diced Onion
  • 1 lb. Markon Diced Carrots
  • 1 lb. Markon Red Peppers
  • 2 Tbsp. Chopped Garlic
  • 6 lb. GFS Pulled White Meat Turkey, separated into bite-sized pieces
  • 1 lb. Markon Cauliflower Crumbles
  • (Recipe) Brown Rice Pilaf

    Ingredients

      • 2 oz. Low-Sodium Vegetable Base
      • 2 oz. Primo Gusto Extra Virgin Olive Oil
      • 1 lb. Markon Diced Onion
      • 8 oz. Markon Celery
      • 2 Tbsp. Chopped Garlic
      • 2 ct. Trade East Bay Leaf
      • 1 qt. GFS Whole Grain Brown Rice

      Preparation

      Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.

      1. Bring 1 1/2 qt. water to a boil. Add vegetable base and mix thoroughly.

      2. Place olive oil in a heated, non-reactive rondeau. Add onions, garlic and bay leaf. Sauté until the onions are translucent. Add the rice and warmed stock. Mix thoroughly. Bring to a boil. Cover. Place in a heated 350°F convection oven and cook until rice has reached desired tenderness.

      3. Transfer to a covered storage container. Cover, label, date and refrigerate for future service. CCP: Refrigerate at 41°F, or below.

    7 lb. (Recipe) Brown Rice Pilaf
  • 1/2 c. Trade East Parsley Flakes

Preparation

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.

1. Bring 6 qt. of water to a boil. Reduce heat to a simmer. Gradually whisk 1½ packages of turkey gravy mix into the water until smooth. Add the garden seasoning. Season to taste with salt and pepper.

2. Fill a stainless-steel bowl with ice water. Slice the broccoli florets into bite-sized pieces. Bring a pot of salted water to a boil. Reduce to a simmer. Add the broccoli to the hot water and cook for 1 minute. Scoop the broccoli from the water and place in ice bath. After cooling, drain the florets in a colander.

3. Place the canola oil in a heated rondeau. Add the onions, celery, carrots, peppers and garlic to the rondeau. Season to taste with salt and pepper. Sauté until the onions are translucent. Add the warmed gravy, turkey and cauliflower to the vegetable mixture, Bring to a boil. Stir frequently. Simmer 10 minutes, or until the vegetables are tender. Add the broccoli. Mix together. Simmer for 1 minute. Add the warmed rice. Mix together using a heat-resistant rubber spatula. Add a small amount of water to adjust consistency, if needed. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds.

4. Spread containers out on parchment-lined sheet pans. Scoop 20-oz. portions into containers. Cover loosely with film wrap. Immediately place the tray on a rack and refrigerate. Let cool completely. CCP: Product must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F or less within 4 additional hours. Remove film wrap and sprinkle 2 tsp. of parsley over each portion before covering and placing back in the refrigerator until needed. CCP: Refrigerate at 41°F, or below. Store in a single layer. 

To Reheat:

Microwave: Remove lid. Cook on regular cycle 8-10 minutes, or until warmed through. 

Oven: Remove lid. Place container on a metal sheet pan. Bake in in a heated 300°F oven for 30 minutes, or until warmed through. CCP: Final internal cooking temperature must reach a minimum of 165°F, held for a minimum of 15 seconds.