Turkey Kielbasa with Pierogies

Portion Size:

DIRECTIONS

Remove turkey kielbasa from the freezer using oldest pack date first. Products may be kept in original packaging, placed on sheet pan, and placed on ready-to-eat shelf. Cover, label, and date all products. Place in refrigeration and allow to thaw for 24-72 hours.
Remove thawed turkey products and butter from cooler using oldest pack date first.
Remove frozen product from freezer and chives and onions from dry storage using oldest pack date first.
On a clean cutting board, slice kielbasa into 1/4" rounds.
Add butter and chopped onions into a tilt skillet. Cook onion until tender, stirring occasionally.
Add kielbasa and pierogies into tilt skillet with the onions. Turn occasionally until pierogies are golden brown and kielbasa reaches an internal temperature of 165°F. Approximately 8 minutes on each side.
Sprinkle chives evenly over top of mixture.
CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.
Offer each student three (3) of the pierogies and 3 oz (by weight) of kielbasa.

INGREDIENT M/MA, Kielbasa, Turkey, 3.0oz, Frozen, FC, Jennie-O 613620, 4/4.5#
50 SERVINGS MEASURE: WEIGHT: 50 Franks	100 SERVINGS MEASURE: WEIGHT: 100 Franks

INGREDIENT Entree, Pierogies, American Cheese, WG, Frozen
50 SERVINGS MEASURE: WEIGHT: 150 Pieces	100 SERVINGS MEASURE: WEIGHT: 300 Pieces

INGREDIENT Seasoning, Chives, Dry
50 SERVINGS MEASURE: WEIGHT: 1.25 cup	100 SERVINGS MEASURE: WEIGHT: 1/2c., 1 tsp

INGREDIENT Vegetable, Onion, White, Fresh, Diced - chopped
50 SERVINGS MEASURE: WEIGHT: 3 qt., 1/2 c. chopped	100 SERVINGS MEASURE: WEIGHT: 1 gal., 2 qt., 1 c. chopped

INGREDIENT Butter, Unsalted, Fresh
50 SERVINGS MEASURE: WEIGHT: 1 1/2 c., 1 Tbsp	100 SERVINGS MEASURE: WEIGHT: 3 c., 2 Tbsp

3 oz of Meat/Meat Alternatives 1 oz (Eq) of Whole Grain-Rich .25 Cups of other vegetable .125 Cups of starchy vegetable

*For preparation by a food preparation establishment only, according to the food code or equivalent.

Portion Size:

Remove turkey kielbasa from the freezer using oldest pack date first. Products may be kept in original packaging, placed on sheet pan, and placed on ready-to-eat shelf. Cover, label, and date all products. Place in refrigeration and allow to thaw for 24-72 hours.
Remove thawed turkey products and butter from cooler using oldest pack date first.
Remove frozen product from freezer and chives and onions from dry storage using oldest pack date first.
On a clean cutting board, slice kielbasa into 1/4" rounds.
Add butter and chopped onions into a tilt skillet. Cook onion until tender, stirring occasionally.
Add kielbasa and pierogies into tilt skillet with the onions. Turn occasionally until pierogies are golden brown and kielbasa reaches an internal temperature of 165°F. Approximately 8 minutes on each side.
Sprinkle chives evenly over top of mixture.
CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F.
Offer each student three (3) of the pierogies and 3 oz (by weight) of kielbasa.

INGREDIENTS	50 SERVINGS		100 SERVINGS
	MEASURE	WEIGHT	MEASURE	WEIGHT
M/MA, Kielbasa, Turkey, 3.0oz, Frozen, FC, Jennie-O 613620, 4/4.5#		50 Franks		100 Franks
Entree, Pierogies, American Cheese, WG, Frozen		150 Pieces		300 Pieces
Seasoning, Chives, Dry		1.25 cup		1/2c., 1 tsp
Vegetable, Onion, White, Fresh, Diced - chopped		3 qt., 1/2 c. chopped		1 gal., 2 qt., 1 c. chopped
Butter, Unsalted, Fresh		1 1/2 c., 1 Tbsp		3 c., 2 Tbsp

3 oz of Meat/Meat Alternatives 1 oz (Eq) of Whole Grain-Rich .25 Cups of other vegetable .125 Cups of starchy vegetable

*For preparation by a food preparation establishment only, according to the food code or equivalent.

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