Apple Dressing
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Apple Dressing
  Apple    Dressings  
Last updated 6/12/2012 1:04:23 AM. Recipe ID 28827. Report a problem with this recipe.
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      Title: Apple dressing
 Categories: 
      Yield: 100 Servings
 
      1 ga WATER; BOILING
     10 lb BREAD CUBES
      2 lb BUTTER PRINT SURE
4 13/16 lb APPLE FRESH
      2 lb CELERY FRESH
      2 lb ONIONS DRY
    1/2 c  SOUP GRAVY BASE CHICKEN
      1 tb PEPPER BLACK 1 LB CN
      2 tb POULTRY SEASONING GR.
 
  PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN    TEMPERATURE:  350 F.
  OVEN :
  
  1.  SAUTE' APPLES WITH CELERY AND ONIONS IN BUTTER OR MARGARINE UNTIL
  TENDER.
  
  2.  POUR SAUTE'ED VEGETABLES OVER BREAD; TOSS LIGHTLY.
  
  3.  RECONSTITUTE SOUP AND GRAVY BASE TO MAKE STOCK.
  
  4.  COMBINE STOCK, POULTRY SEASONING, AND PEPPER; ADD TO BREAD
  MIXTURE. MIX LIGHTLY.  DO NOT OVERMIX.
  
  5.  PLACE EQUAL AMOUNT MIXTURE IN EACH WELL-GREASED PAN.
  
  6.  BAKE 1 TO 1 1/2 HOURS OR UNTIL TOP IS LIGHTLY BROWNED.
  
  7.  CUT EACH PAN 5 BY 10.
  : **ALL NOTES ARE PER 100 PORTIONS.
  
  NOTE:  1.  IN STEP 1, 6 LB 3 OZ COOKING APPLES A.P. WILL YEILD 4 LB
  13 OZ (1 1/2 GAL) PEELED, DICED, COOKING APPLES.2 LB 12 OZ FRESH
  CELERY A.P. WILL YIELD 2 LB FINELY CHOPPED CELERY AND 2 LB 4 OZ DRY
  ONIONS A.P. WILL YIELD 2 LB FINELY CHOPPED ONIONS.
  
  2.  IN STEP 1, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
  RECIPE NO. A-11.
  
  3.  IN STEP 3, THE AMOUNT OF LIQUID MAY VARY WITH DRYNESS OF BREAD.
  
  4.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
  
  5.  IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 40 TO 60
  MINUTES OR UNTIL LIGHTLY BROWNED ON LOW FAN, OPEN VENT.
  
  6.  STUFFING MAY BE SERVED WITH FISH, PORK AND VEAL.
  
  Recipe Number: O02101
  
  SERVING SIZE: 1 SQUARE (
  
  From the  (actually used today!).




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Recipe ID 28827 (Apr 03, 2005)

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