Recipe#1005

Servings: YIELD: 100 Portions (2 Pans)
Portions: 1/2 Cup Each
Pan Size: 12 by 20-inch Steam Table Pan
Temperature: 350 degrees F. Oven

INGREDIENTS

2 1/4 qt. (3 lb) celery, fresh, finely chopped
2 1/4 qt. (3 lb) onions, dry, finely chopped
1 qt. salad oil
3 3/4 gal. (6 lb) bread, day old, diced
5 1/2 qt. (4 lb 8 oz) corn bread, coarse crumbs
3 tbsp. salt
1 tbsp. pepper, black
4 tbsp. (1 oz) poultry seasoning, ground
1 1/4 gal. stock, chicken or turkey
2 cups (10 eggs) eggs, whole, beaten

INSTRUCTIONS

Saute clery and onions in salad oil until onions are tender. Combine breads, salt, pepper, and poultry seasoning. Toss lightly. Pour sauteed vegetables over bread mixture and toss lightly. Mix stock and eggs together; pour over bread and vegetable mixture; mix lightly but thoroughly. Place an equal quantity of mixture in each pan. Bake 1 hour or until top is browned.

NOTE: 1. 5 oz Soup and Gravy base, chicken, and 1 1/4 gal water may be used in place of stock. Omit salt and season to taste.
2. Corn bread may be prepared the day before. Prepare 1/2 "Corn Bread" recipe.