Ingredients:
5 cups All White Large Chunk Chicken (code 13901)
1 can Vanee Roasted Turkey Gravy (code 50520)
4 cups Cheddar cheese, shredded
12 cups prepared mashed potatoes
12 cups sweet corn
Instructions:
Prepare 12 cups of mashed potatoes.
Layer with pulled chicken, corn and cheddar cheese in a to-go bowl.
Pour hot Roasted Turkey Gravy over all to serve.
FILLING:
1 lb Vanee Deluxe Pulled Pork (code 20418) reserving 1 cup broth
1 cup onion, diced
1 cup green bell pepper, diced
6 green onions (white part minced, green part sliced)
3 garlic cloves, minced
¼ tsp red pepper flakes
2 TBSP all-purpose flour
EMPANADA DOUGH:
4 cups all-purpose flour
2 tsp salt
1 tsp baking powder
8 TBSP shortening
1 cup chicken broth
2 large eggs
INSTRUCTIONS
PREP DOUGH: Place the flour, salt and baking powder into food processor, pulse 3-4 times to blend.
Add the shortening, pulse 5-6 times to create a cornmeal texture, add the chicken broth and the eggs and pulse until dough ball is formed.
Remove from the processor, place on a floured board and knead for approx. 20-30 seconds.
Weigh out 2 oz dough balls, roll to a 6-inch diameter.
PREP FILLING: Sauté onions, green peppers and the white parts of the green onions 5-6 minutes. Add the garlic and red pepper, cook 30 seconds.
Add the flour and cook 1-2 minutes.
Add broth and cook until thickened. Fold in the pork and green onion tops. Mix thoroughly.
ASSEMBLE THE EMPANADAS: Place ¼ cup of the filling in the centre.
Paint the edges of the dough with egg wash, fold and seal.
Deep fry 3-4 minutes until golden brown.
Serve with Chimmichuri Sauce:
CHIMMICHURI SAUCE:
1 cup chopped parsley
2 TBSP chopped oregano
½ cup olive oil
1 TBSP red wine vinegar
1 TBSP minced garlic
1-2 tsp salt
1 tsp black pepper
1 ½ cups Shredded Chicken (code 15801) or Cooked 1/2″ All White Diced (code 12000), thawed
¾ cup Whole milk ricotta
Zest of ½ lemon
½ tsp ground thyme
½ tsp salt
½ tsp black pepper
1 package Wonton wrappers
1 egg, lightly beaten
4 TBSP unsalted butter, melted
¼ cup Parmesan, grated
INSTRUCTIONS
Thaw approximately 12 oz of Cooked Chicken (1½ cups chicken).
In a medium sized bowl, combine the following: Chicken, ricotta, lemon zest, thyme, salt and black pepper. Mix to blend.
Lay out wontons on a clean surface (6 at a time). Brush edges with egg wash.
Place approximately 1 TBSP on the filling in the centre of each wrapper.
Fold the corners to the centre, pinch to seal.
Bake at 350°F until lightly brown, approximately 8-10 minutes.
Serve warm with melted butter and Parmesan, or with Marinara sauce.
1 Naan or flatbread
½ cup All White ½” Cooked Diced Chicken, (code 12000), thawed
Add your favourite Chicken Pizza toppings and see what you come up with! These are just a few of our ideas.
A great Personal pizza option for your guests too!
OR Host a ‘Make-your-own-pizza’ dinner – great for kids parties and adults too!
1 cup Cooked All White Large Chunk Chicken – code 13901, thawed and pulled
1/4 cup mayo
2 TBSP plain yogurt
2 TBSP honey
1/2 cup red bell pepper, diced fine
1/4 cup crushed pineapple
2 TBSP red oinon, diced fine
1 TBSP fresh chopped cilantro
1 TBSP grated ginger
1 TBSP red curry paste
Combine all ingredients and mix lightly to blend.
*Have you tried our New COOKED DICED TURKEY in this favourite??!
¼ cup butter
2 onions, chopped
4 celery stalks, chopped (about 4 cups)
1/3 cup flour
2 cups chicken broth
2 cups milk
4 cups ½” Cooked Diced Chicken – code 12454, thawed
½ cup dried cranberries
1 tsp dried sage
1 tbsp parsley, freshly chopped
1. In a large saucepan, melt butter over medium heat and cook onions and celery until softened, 3-4 mins.
2. Stir in flour and cook for 2 mins, stirring.
3. Remove from heat. Gradually whisk in Chicken Broth until smooth.
4. Return to medium heat. Whisk in milk and cook until thickened, stirring constantly, about 3-4 mins.
5. Stir in Cooked Diced Chicken, cranberries, sage and parsley. Season with salt and pepper.
SERVE AS…
– an appetizer: Pour into baked mini vol-au-vents
– an appetizer: Keep warm and dip with tortilla scoops
– a side dish: Pour over baked potatoes
– a warm lunch: Serve with fresh-baked Biscuits
13 oz broad egg noodles, cooked
6 garlic cloves, chopped
6 onions, chopped
10 cups mushrooms, chopped
½ cup butter
4 cups chicken broth
1 5.5 oz can tomato paste
¾ cup Dijon mustard
3 tsp Worcestershire sauce
3 tsp sugar – optional
salt and pepper to taste
1½ cups peas and carrots, pre-steamed to ‘tender-crisp’
4 lb Cooked Perfect ½ oz Turkey Meatballs – code 6136
1½ cups sour cream
3 tbsp flour
1. Preheat oven to 350°F (175°C). Prepare one large hotel pan with Pansaver
2. In a separate pan: Sauté garlic, onions, mushrooms in ½ cup butter.
3. Add broth, tomato paste, mustard, Worcestershire sauce, sugar, salt and pepper. Simmer for 5 mins.
4. Toss in pre-steamed, tender crisp peas and carrots.
5. Add heated Turkey meatballs and sour cream. Stir and simmer 3-5 mins.
6. Mix flour with a little bit of water to thicken sauce.
7. Place cooked egg noodles in bottom of hotel pan. Pour Stroganoff mixture overtop and bake for about 15 mins., or until bubbly and hot.
serves 24.
Variation: You can easily use our Chicken Meatballs or Beef Meatballs in this dish, and swap out different vegetables, too!
35 Cooked Perfect ½ oz All Beef Italian Meatballs (6110)
15 oz white kidney beans, rinsed and drained
10 oz beef broth
19 oz Italian-style stewed tomatoes
2 cups water
1 cup fresh mushrooms, sliced
1 tsp dry Italian seasoning
¼ cup tiny bow-tie pasta, uncooked
3 cups torn spinach
DIRECTIONS:
1. In a large saucepan, stir together beans, broth, undrained tomatoes, water, mushrooms, and Italian seasoning. Bring to a boil.
2. Add pasta and meatballs, return to boil.
3. Reduce heat, cover and simmer for 10-12 minutes or until pasta is tender.
4. Stir in spinach. Cook for 1-2 mintues more or just until spinach is wilted.
Use our Vanee Deluxe Pulled Pork (20418) cooked in it’s own broth and ready to go!
** ADD TO YOUR NACHOS FOR AN INSTANT SOUTHERN SPIN AND EASY MENU ITEM!**
2 TBSP vegetable oil
2 Cups 3/4″ Cooked Diced Chicken (34454)
1 onion, chopped
2 cloves garlic, minced
14.5 oz Chicken Broth
18.75 oz Salsa
16 oz diced tomatoes
7 oz diced green chilies
½ tsp dried oregano
½ tsp ground coriander seed
¼ tsp ground cumin
15 oz white beans
2 Cups frozen corn
salt and pepper to taste
1 lime, sliced (optional for garnish)
DIRECTIONS:
1. Heat oil, cook onion and garlic until soft.
2. Stir in Chicken Broth, salsa, tomatoes, chilies and spices. Bring to a boil, then simmer for 10 mins.
3. Add corn, Cooked Diced Chicken and beans; simmer for 5 mins. Season with salt and pepper to taste.
Serve with lime, chopped fresh cilantro, shredded Monterey Jack cheese, sour cream, diced avocados and tortilla chips.
