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.