Emprimir
Correo Electrónico
Add a photoRaciónes: 50
| Tags: |
Ingredientes
- 2 cups butter
- 2 lbs Spanish onion, peel, slice in half and quarter
- 2 lbs celery, rough chop
- 2 lbs carrots
- 3 cups all-purpose flour
- 1/2 cup chopped fresh sage
- 1/2 cup dry thyme
- 3 gals chicken stock
- 3 lbs potatoes, whole peeled, cooked, quartered
- 3 lbs pulled chicken
- 1/2 cup parsley
- 1 lb frozen peas
- 1 gal cornbread mixture
Direcciones
- Preheat oven to 350 degrees.
- Melt butter in tilt grill and cook chopped onion until tender.
- Stir in celery and carrots and cook for 2 minutes.
- Stir in flour and cook for 2 minutes.
- Add chicken stock and herbs and bring to a simmer.
- Add potatoes and simmer until tender.
- Stir in chicken, parsley, and peas (Note: add peas right before you're ready to pan-up).
- Pour mixture into serving dish. Top with corn bread mixture (dish should be filled 3/4 mixture and 1/4 cornbread).
- Bake for 30 minutes until cornbread is golden. Let stand for 20 minutes, brush with margarine, and cut.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 50 servings | |
| Calories 149 | |
| Calories from Fat 69 | 46% |
| Total Fat 7.88g | 10% |
| Saturated Fat 4.81g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 448mg | 19% |
| Potassium 420mg | 12% |
| Total Carbs 15.53g | 4% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.41g | 2% |
| Protein 4.54g | 7% |
