Apple Bread Dressing

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
CELERY,FRESH,CHOPPED 2 lbs 1 qts 3-1/2 cup 2-3/4 lbs
ONIONS,FRESH,CHOPPED 2 lbs 1 qts 1-5/8 cup 2-1/4 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
BREAD,WHITE,SLICED 10 lbs 8 gal 3/8 qts
APPLES,FRESH,PEELED,SLICED 4-3/4 lbs 1 gal 1/3 qts 6-1/8 lbs
CHICKEN BROTH 1 gal
SEASONING,POULTRY 1/4 oz 2 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method

1 Stir cook celery and onions in a lightly sprayed steam jacketed kettle, about 10 minutes, stirring constantly.
2 Combined bread and apples. Pour cooked vegetables over bread and apples; toss lightly.
3 Combine stock, poultry seasoning, and pepper; add to bread mixture. Mix lightly. DO NOT OVERMIX.
4 Place 13 lb (6-3/4 quart) mixture into each lightly sprayed pan.
5 Using a convection oven, bake at 325 F. 1 hour on low fan, open vent. CCP: Internal temperature must reach 165 F. for 15
seconds.
6 Cut each pan 5 by 10.
7 CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
151 cal 27 g 4 g 3 g 1 mg 517 mg 60 mg

Portion

3-1/2 Ounces

Yield

100