Recipe#1006

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

INGREDIENTS

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

INSTRUCTIONS

Saute vegetables in butter or margarine until onions are light yellow. Pour sauteed 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.

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