Source: U.S. Department of Defence
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Corn Bread Dressing
Source: U.S. Department of Defence | |
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 SAUCES, GRAVIES, AND DRESSINGS No.O 020 00
CORN BREAD DRESSING
Yield 100
Portion 3-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
175 cal
25 g
5g
6g
35 mg
611 mg
97 mg
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
1/4 oz
1 tbsp
PEPPER,BLACK,GROUND
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.
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| Yield: 100 | Portion: 3-1/2 Ounces |
| Calories: | 175 cal |
| Carbohydrates: | 25 g |
| Protein: | 5g |
| Fat: | 6g |
| Cholesterol: | 35 mg |
| Sodium: | 611 mg |
| Calcium: | 97 mg |
| 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. |
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