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  • #6700
    luckylucky
    Moderator

    Bread Dressing (or Stuffing)

    Serving Size : 50

    1 pound onion — chopped
    1 pound celery (optional) — chopped
    1 pound margarine
    1 gallon water — (see notes)
    3 ounces chicken base
    1 tablespoon salt — (see notes)
    1 tablespoon black pepper
    1 tablespoon poultry seasoning — (see notes)
    1 tablespoon ground thyme
    60 ounces dry bread — cubed

    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 pan.

    Serve with No. 10 dipper.

    Yield:
    “1 pan 12x20x2 inches”

    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.

    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.

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