Source: U.S. Department of Defence
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Bread Dressing
Source: U.S. Department of Defence | |
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 SAUCES, GRAVIES, AND DRESSINGS No.O 021 00
BREAD DRESSING
Yield 100
Portion 3-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
142 cal
24 g
4g
3g
1 mg
682 mg
63 mg
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
2 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
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.
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|
| Yield: 100 | Portion: 3-1/2 Ounces |
| Calories: | 142 cal |
| Carbohydrates: | 24 g |
| Protein: | 4g |
| Fat: | 3g |
| Cholesterol: | 1 mg |
| Sodium: | 682 mg |
| Calcium: | 63 mg |
| 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. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence