SAUSAGE BREAD DRESSING

Ingredients

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.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
191 cal 24 g 7 g 7 g 12 mg 759 mg 66 mg

Portion

3-1/2 Ounces

Yield

100


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