Corn Bread Dressing

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
CELERY,FRESH,CHOPPED 3 lbs 2 qts 3-3/8 cup 4-1/8 lbs
ONIONS,FRESH,CHOPPED 3 lbs 2 qts 1/2 cup 3-1/3 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
BREAD,WHITE,SLICED 3-3/8 lbs 2 gal 3 qts
CORN BREAD 50 pc
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
SEASONING,POULTRY 1/2 oz 1/4 cup 1/3 tbsp
CHICKEN BROTH 1 gal 1 qts
EGGS,WHOLE,FROZEN 1 lbs 1-7/8 cup
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 Combine breads, pepper, and poultry seasoning. Toss lightly.
3 Pour cooked vegetables over bread mixture and toss lightly.
4 Prepare stock according to directions. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
5 Mix stock and eggs together and pour over bread and vegetable mixture. Mix lightly but thoroughly.
6 Place 1-3/4 gallon mixture into each sprayed pan.
7 Using a convection oven, bake 300 F. 1 hour or until top is lightly browned, on high fan, open vent.
8 Cut each pan 5 by 10. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
175 cal 25 g 5 g 6 g 35 mg 611 mg 97 mg

Portion

3-1/2 Ounces

Yield

100