1/3 Corn Bread (1/3 recipe, 58 oz)
28 ounces bread, cubed or torn
4 ounces margarine
1 pound chopped onions
24 ounces celery, chopped
2 ounces chicken base
3 quarts hot water
1 teaspoon salt (see notes)
1 tablespoon poultry seasoning
1 teaspoon black pepper
Servings: 50
1. Prepare Corn Bread. Crumble
2. Crumble bread. Add to Corn Bread.
3. Melt margarine in steam-jacketed or other kettle. Add onions and celery. Sauté until vegetables are tender. Add bread.
4. Combine chicken base, water, and seasonings. Pour over bread mixture. Stir to moisten.
5. Scale mixture (12 lb) into lightly greased 12x20x2-inch pan.
6. Bake at 375°F for 20-30 minutes or until 180°F.
7. Serve with No. 12 dipper.
Yield: 1 pan 12x20x2 inches
28 ounces bread, cubed or torn
4 ounces margarine
1 pound chopped onions
24 ounces celery, chopped
2 ounces chicken base
3 quarts hot water
1 teaspoon salt (see notes)
1 tablespoon poultry seasoning
1 teaspoon black pepper
Servings: 50
1. Prepare Corn Bread. Crumble
2. Crumble bread. Add to Corn Bread.
3. Melt margarine in steam-jacketed or other kettle. Add onions and celery. Sauté until vegetables are tender. Add bread.
4. Combine chicken base, water, and seasonings. Pour over bread mixture. Stir to moisten.
5. Scale mixture (12 lb) into lightly greased 12x20x2-inch pan.
6. Bake at 375°F for 20-30 minutes or until 180°F.
7. Serve with No. 12 dipper.
Yield: 1 pan 12x20x2 inches
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