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Raciónes: 12

Ingredientes

Cost per serving $5.30 view details

Direcciones

  1. PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
  2. 1. Saute/fry' APPLES WITH CELERY AND ONIONS IN BUTTER Or possibly MARGARINE Till TENDER.
  3. 2. POUR Saute/fry'ED VEGETABLES OVER BREAD; TOSS LIGHTLY.
  4. 3. RECONSTITUTE SOUP AND GRAVY BASE TO MAKE STOCK.
  5. 4. COMBINE STOCK, POULTRY SEASONING, AND PEPPER; Add in TO BREAD Mix.
  6. MIXLIGHTLY. Don't OVERMIX.
  7. 5. PLACE EQUAL AMOUNT Mix IN EACH WELL-GREASED PAN.
  8. 6. BAKE 1 TO 1 1/2 Hrs Or possibly Till TOP IS LIGHTLY BROWNED.
  9. 7. CUT EACH PAN 5 BY 10.
  10. **ALL NOTES ARE PER 100 PORTIONS.
  11. NOTE:
  12. 1. IN STEP 1, 6 LB 3 Ounce COOKING APPLES A.P. WILL YEILD 4 LB 13 Ounce
  13. (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.
  14. 2. IN STEP 1, 4 Ounce (1 1/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE
  15. 3. IN STEP 3, THE AMOUNT OF LIQUID MAY VARY WITH DRYNESS OF BREAD.
  16. 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
  17. 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.
  18. 6. STUFFING MAY BE SERVED WITH FISH, PORK AND VEAL.
  19. 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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