1/2 lb. margarine
12 ounce onions, diced
2 lbs. canned mushroom pieces, drained (reserve the liquid)*
2 lbs. celery, diced
2 lbs. 8 ounce bean sprouts, drained (reserve the liquid)*
4 ounce chicken base (no added MSG)
1 gallon + 1 quart combined reserved liquids, add water if needed.
1/2 cup light soy sauce
9 ounce cornstarch
1 cup water
4 lbs. white meat turkey, diced
25 cups white rice, cooked (9# 12 oz.)
In a kettle, sauté onions and mushrooms in margarine. Add celery and simmer. Mix soy sauce and liquid from mushrooms and bean sprouts together. Dissolve chicken base in liquid. Add to vegetables. Simmer. Dissolve cornstarch in water, then add to hot mixture. Stir in turkey and bean sprouts. Place in serving pan and hold. Serve turkey over white rice.