OYSTER BREAD DRESSING

Ingredients

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.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
173 cal 26 g 8 g 4 g 22 mg 496 mg 63 mg

Portion

3-1/2 Ounces

Yield

100


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