Posted by Chef David on 11/10/2007, 7:30 am, in reply to "Southern Dressing for 200 (Baked"
72.39.34.213
Here is a starting point.
* Exported from MasterCook *
Bread Dressing (or Stuffing)
Recipe By :
Serving Size : 200 Preparation Time :0:00
Categories : Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds onion -- chopped
4 pounds celery (optional) -- chopped
4 pounds margarine
4 gallons water -- (see notes)
12 ounces chicken base
4 tablespoons salt -- (see notes)
4 tablespoons black pepper
4 tablespoons poultry seasoning -- (see notes)
4 tablespoons ground thyme
240 ounces dry bread -- cubed
Sauté onion and celery in margarine until lightly browned.
Add water, chicken base, and seasonings to sauté vegetables. Heat until hot.
Add bread gradually to vegetable mixture, tossing lightly until thoroughly mixed. Avoid overmixing, which causes dressing to be soggy and compact.
Scale dressing (15 lb) into lightly greased 12x20x2-inch pans
Bake at 325°F for approximately 1 hour 15 minutes, internal temperature 180°F.
Serve with No. 10 dipper.
Source:
"Poultry Recipes"
Copyright:
"© 2004 by Prentice-Hall, Inc."
Yield:
"4 pan 12x20x2 inches"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 209 Calories; 9g Fat (40.6% calories from fat); 5g Protein; 26g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 833mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fat.
NOTES : Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.
The amount of liquid will depend on the dryness of the bread.
If chicken base is highly salted, reduce or delete salt in recipe.
Sage may be used for part or all of the poultry seasoning.
VARIATIONS:
Apple Stuffing. Add 1 lb finely chopped apples. Reduce bread cubes to 3 lb 4 oz.
Chestnut Stuffing. Add 1 lb 4 oz cooked chestnuts. Reduce bread to 3 lb 8 oz. Substitute 2 qt milk for 2 qt water.
Mushroom Stuffing. Reduce celery and onions to 8 oz each. Sauté 2 lb fresh mushrooms with the vegetables.
Nut Stuffing. Add 2 cups chopped almonds or pecans that have been browned lightly in 4 oz melted margarine. Substitute 1 qt milk for 1 qt water.
Oyster Stuffing. Add 1 lb 8 oz oysters.
Raisin Stuffing. Add 1 lb seedless raisins.
Sausage Stuffing. Reduce bread cubes to 3 lb 4 oz. Add 2 lb sausage, cooked and drained, and 1 lb tart apples, peeled and chopped.
Nutr. Assoc. : 0 2516 0 0 2570 0 0 0 0 2337
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