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Oyster Bread Dressing
Source: U.S. Department of Defence

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SAUCES, GRAVIES, AND DRESSINGS No.O 021 03
OYSTER BREAD DRESSING
Yield 100
Portion 3-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
173 cal
26 g
8g
4g
22 mg
496 mg
63 mg
Ingredient
Weight
Measure
Issue
OYSTERS,FROZEN
6 lbs
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
2 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
BREAD,WHITE,SLICED
10 lbs
8 gal 3/8 qts
CHICKEN BROTH
3 qts
RESERVED LIQUID
2-1/8 lbs
1 qts
THYME,GROUND
1/3 oz
2 tbsp
1/4 oz
2 tbsp
SEASONING,POULTRY
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
2 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
Method
1 Thaw frozen oysters. Drain oysters; reserve and refrigerate liquid for use in Step 4. Chop oysters; reserve and refrigerate for use in
Step 4. CCP: Refrigerate at 41 F. or lower.
2 Stir cook celery and onions in a lightly sprayed steam jacketed kettle, about 10 minutes, stirring constantly.
3 Pour cooked vegetables over bread; toss lightly.
4 Combine stock, oysters, reserved oyster liquid, thyme, poultry seasoning, and pepper; add to bread mixture. Mix lightly. DO NOT
OVERMIX.
5 Lightly spray each pan with non-stick cooking spray. Place 12 lbs 9 oz (6-1/2 quart) mixture into each lightly sprayed pan.
6 Using a convection oven, bake at 325 F. 1 hour on low fan, open vent. CCP: Internal temperature must reach 165 F. or higher for
15 seconds.
7 Cut each pan 5 by 10.
8 CCP: Hold for service at 140 F. or higher.


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Oyster Bread Dressing

Yield: 100 Portion: 3-1/2 Ounces
Calories: 173 cal
Carbohydrates: 26 g
Protein: 8g
Fat: 4g
Cholesterol: 22 mg
Sodium: 496 mg
Calcium: 63 mg

Ingredient Weight Measure Issue
OYSTERS,FROZEN 6 lbs
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 3 qts
RESERVED LIQUID 2-1/8 lbs 1 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 Thaw frozen oysters. Drain oysters; reserve and refrigerate liquid for use in Step 4. Chop oysters; reserve and refrigerate for use in
Step 4. CCP: Refrigerate at 41 F. or lower.
2 Stir cook celery and onions in a lightly sprayed steam jacketed kettle, about 10 minutes, stirring constantly.
3 Pour cooked vegetables over bread; toss lightly.
4 Combine stock, oysters, reserved oyster liquid, thyme, poultry seasoning, and pepper; add to bread mixture. Mix lightly. DO NOT
OVERMIX.
5 Lightly spray each pan with non-stick cooking spray. Place 12 lbs 9 oz (6-1/2 quart) mixture into each lightly sprayed pan.
6 Using a convection oven, bake at 325 F. 1 hour on low fan, open vent. CCP: Internal temperature must reach 165 F. or higher for
15 seconds.
7 Cut each pan 5 by 10.
8 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.

https://theodora.com/recipies/dressings_gravies_sauces/oyster_bread_dressing.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence