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
CHICKEN BROTH 1 gal 2-1/2 qts
THYME,GROUND 1/3 oz 2 tbsp
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 Pour cooked vegetables over bread; toss lightly.
3 Prepare chicken broth according to package directions.
4 Combine stock, thyme, poultry seasoning, and pepper; add to bread mixture. Mix lightly. DO NOT OVERMIX.
5 Place 13 lb 1 oz (6-1/2 quart) mixture into each lightly sprayed pan.
6 Using a convection oven, bake at 325 F. 50 to 55 minutes or until top is lightly browned on low fan, open vent. CCP: Internal
temperature must reach 165 F. for 15 seconds.
7 Cut each pan 5 by 10. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
142 cal 24 g 4 g 3 g 1 mg 682 mg 63 mg

Portion

3-1/2 Ounces

Yield

100