Home Forums Volume Cooking For Crowds Stuffing, Dressing recipes for a crowd Savory Bread Stuffing for 100

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  • #4360

    Servings: 100 Portions (1 Pan)
    Portions: 1/2 Cup Each
    Pan Size: 18 by 24-inch Roasting Pan

    1-1/2 quart (2 lb) celery, fresh, finely chopped
    1-1/2 quart (2 lb) onions, dry, finely chopped
    1 quart (2 lb) butter or margarine
    6 1/4 gallon (10 lb) bread, day old, diced
    1-1/2 gallon stock or water
    3 tablespoon (2 oz) salt
    2 tablespoon poultry seasoning
    1 tablespoon pepper, black
    2 tablespoon thyme, ground

    Saut? vegetables in butter or margarine until onions are light yellow. Pour saut? ed vegetables over bread; toss lightly. Combine stock or water, and salt, poultry seasoning, pepper, and thyme; add to bread mixture. Mix lightly but thoroughly. Avoid overmixing. Place mixture in well greased roasting pan. Bake 1 to 1-1/2 hours or until top is browned.

    6 oz Soup and Gravy base, chicken, and 1-1/2 gallon water may be used in place of stock. Omit salt and season to taste.

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