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Add a photoRaciónes: 12
Ingredientes
- 1 gal WATER, BOILING
- 10 lb BREAD CUBES
- 2 lb BUTTER PRINT SURE
- 4 813/1000 lb APPLE FRESH
- 2 lb CELERY FRESH
- 2 lb ONIONS DRY
- 1/2 c. SOUP GRAVY BASE CHICKEN
- 1 Tbsp. PEPPER BLACK 1 LB CN
- 2 Tbsp. POULTRY SEASONING GR.
Direcciones
- PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
- 1. Saute/fry' APPLES WITH CELERY AND ONIONS IN BUTTER Or possibly MARGARINE Till TENDER.
- 2. POUR Saute/fry'ED VEGETABLES OVER BREAD; TOSS LIGHTLY.
- 3. RECONSTITUTE SOUP AND GRAVY BASE TO MAKE STOCK.
- 4. COMBINE STOCK, POULTRY SEASONING, AND PEPPER; Add in TO BREAD Mix.
- MIXLIGHTLY. Don't OVERMIX.
- 5. PLACE EQUAL AMOUNT Mix IN EACH WELL-GREASED PAN.
- 6. BAKE 1 TO 1 1/2 Hrs Or possibly Till TOP IS LIGHTLY BROWNED.
- 7. CUT EACH PAN 5 BY 10.
- **ALL NOTES ARE PER 100 PORTIONS.
- NOTE:
- 1. IN STEP 1, 6 LB 3 Ounce COOKING APPLES A.P. WILL YEILD 4 LB 13 Ounce
- (1 1/2 GAL) PEELED, DICED, COOKING APPLES.2 LB 12 Ounce FRESH CELERY A.P. WILL YIELD 2 LB FINELY Minced CELERY AND 2 LB 4 Ounce DRY ONIONS A.P. WILL YIELD 2 LB FINELY Minced ONIONS.
- 2. IN STEP 1, 4 Ounce (1 1/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE
- 3. IN STEP 3, THE AMOUNT OF LIQUID MAY VARY WITH DRYNESS OF BREAD.
- 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
- 5. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 40 TO 60 Min Or possibly Till LIGHTLY BROWNED ON LOW FAN, OPEN VENT.
- 6. STUFFING MAY BE SERVED WITH FISH, PORK AND VEAL.
- SERVING SIZE: 1 SQUARE (
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1069g | |
| Recipe makes 12 servings | |
| Calories 1738 | |
| Calories from Fat 748 | 43% |
| Total Fat 84.53g | 106% |
| Saturated Fat 44.98g | 180% |
| Trans Fat 0.0g | |
| Cholesterol 355mg | 118% |
| Sodium 2366mg | 99% |
| Potassium 914mg | 26% |
| Total Carbs 212.52g | 57% |
| Dietary Fiber 15.1g | 50% |
| Sugars 27.93g | 19% |
| Protein 38.32g | 61% |
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