| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
![]() | |
![]() |
|
![]() | |
Sausage Bread Dressing
Source: U.S. Department of Defence | |
![]() |
![]()
Custom Search
|
![]() SAUCES, GRAVIES, AND DRESSINGS No.O 021 02
SAUSAGE BREAD DRESSING
Yield 100
Portion 3-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
191 cal
24 g
7g
7g
12 mg
759 mg
66 mg
Ingredient
Weight
Measure
Issue
CELERY,FRESH,CHOPPED
2 lbs
1 qts 3-1/2 cup
2-3/4 lbs
ONIONS,FRESH,CHOPPED
2-1/8 lbs
1 qts 2 cup
2-1/3 lbs
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
BREAD,WHITE,SLICED
10 lbs
8 gal 3/8 qts
SAUSAGE,PORK,COOKED,DICED
3 lbs
1 gal 1 qts
CHICKEN BROTH
THYME,GROUND
1/3 oz
2 tbsp
SEASONING,POULTRY
1/4 oz
2 tbsp
1/4 oz
1 tbsp
PEPPER,BLACK,GROUND
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1
Lightly spray non-stick cooking spray in steam-jacketed kettle. Stir-cook celery and onions about 10 minutes, stirring constantly.
2
Combine bread and sausage. Pour cooked vegetables over bread and sausage; toss lightly.
3
Combine stock, thyme, poultry seasoning, and pepper; add to bread mixture. Mix lightly. DO NOT OVER MIX.
4
Place 13 lb 2 oz (6-3/4 quart) mixture into each lighly sprayed pan.
5
Using a convection oven, bake at 325 F. 1 hour on low fan, open vent. CCP: Internal temperature must reach 165 F. for 15
seconds.
6 Cut each pan 5 by 10.
7 Hold for service at 140 F. or higher.
Please bookmark this page (add it to your favorites).
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/sausage_bread_dressing.html Copyright © 1995-2019 ITA all rights reserved.
|
Yield: 100 | Portion: 3-1/2 Ounces |
Calories: | 191 cal |
Carbohydrates: | 24 g |
Protein: | 7g |
Fat: | 7g |
Cholesterol: | 12 mg |
Sodium: | 759 mg |
Calcium: | 66 mg |
Ingredient | Weight | Measure | Issue |
---|---|---|---|
CELERY,FRESH,CHOPPED | 2 lbs | 1 qts 3-1/2 cup | 2-3/4 lbs |
ONIONS,FRESH,CHOPPED | 2-1/8 lbs | 1 qts 2 cup | 2-1/3 lbs |
COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp | |
BREAD,WHITE,SLICED | 10 lbs | 8 gal 3/8 qts | |
SAUSAGE,PORK,COOKED,DICED | 3 lbs | ||
CHICKEN BROTH | 1 gal 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 Lightly spray non-stick cooking spray in steam-jacketed kettle. Stir-cook celery and onions about 10 minutes, stirring constantly. 2 Combine bread and sausage. Pour cooked vegetables over bread and sausage; toss lightly. 3 Combine stock, thyme, poultry seasoning, and pepper; add to bread mixture. Mix lightly. DO NOT OVER MIX. 4 Place 13 lb 2 oz (6-3/4 quart) mixture into each lighly sprayed pan. 5 Using a convection oven, bake at 325 F. 1 hour on low fan, open vent. CCP: Internal temperature must reach 165 F. for 15 seconds. 6 Cut each pan 5 by 10. 7 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