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1) Chop turkey into manageable sized pieces. Simmer in stock until heated thoroughly. 2) Place in stainless steel pan, cover and hold in oven to keep it warm. 3)Prepare gravy. 3) Serve 3 oz per portion and top with 1/4 cup or 2oz. gravy. 4) Adjust recipe amounts if served as ALT. 5) Leftovers must be cooled to 41' within 4 hours if using again, and will make a great soup ingredient.
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