1 pound onion, chopped
1 pound celery (optional), chopped
1 pound margarine
1 gallon water
3 ounces chicken base
1 tablespoon salt1 tablespoon black pepper
1 tablespoon poultry seasoning
1 tablespoon ground thyme
60 ounces dry bread, cubed
1. Sauté onion and celery in margarine until lightly browned.
2. Add water, chicken base, and seasonings to sauté vegetables. Heat until hot.
3. Add bread gradually to vegetable mixture, tossing lightly until thoroughly mixed. Avoid overmixing, which causes dressing to be soggy and compact.
4. Scale dressing (15 lb) into lightly greased 12x20x2-inch pan.
5. Bake at 325°F for approximately 1 hour 15 minutes, internal temperature 180°F.
6. 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.
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.
Mushroom Stuffing. Reduce celery and onions to 8 oz each. Sauté 2 lb fresh mushrooms with the vegetables.
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.
Servings: 50
1 pound celery (optional), chopped
1 pound margarine
1 gallon water
3 ounces chicken base
1 tablespoon salt1 tablespoon black pepper
1 tablespoon poultry seasoning
1 tablespoon ground thyme
60 ounces dry bread, cubed
1. Sauté onion and celery in margarine until lightly browned.
2. Add water, chicken base, and seasonings to sauté vegetables. Heat until hot.
3. Add bread gradually to vegetable mixture, tossing lightly until thoroughly mixed. Avoid overmixing, which causes dressing to be soggy and compact.
4. Scale dressing (15 lb) into lightly greased 12x20x2-inch pan.
5. Bake at 325°F for approximately 1 hour 15 minutes, internal temperature 180°F.
6. 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.
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.
Mushroom Stuffing. Reduce celery and onions to 8 oz each. Sauté 2 lb fresh mushrooms with the vegetables.
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.
Servings: 50
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