Recipe - Giblet Dressing

1 One half ga WATER; BOILING
10 pound BREAD CUBES
3 pound
2 pound BUTTER PRINT SURE
2 pound CELERY FRESH
2 pound ONIONS DRY
4 ounce SOUP GRAVY BASE CHICKEN
1 tablespoon PEPPER BLACK 1 LB CN
2 tablespoon POULTRY SEASONING GR.
2 teaspoon THYME GROUND

PAN: 12 BY 20 BY 2 1/2INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
:

1. CHOP GIBLETS; SAUTE' WITH CELERY AND ONIONS IN BUTTER OR MARGARINE
UNTIL TENDER.

2. POUR SAUTE'ED VEGETABLE OVER BREAD; TOSS LIGHTLY.

3. RECONSTITUTE SOUP AND GRAVY BASE TO MAKE STOCK.

4. COMBINE STOCK, POULTRY SEASONING, PEPPER AND THYME; ADD TO BREAD
MIXTURE.
MIX LIGHTLY. DO NOT OVERMIX.

5. PLACE EQUAL AMOUNT MIXTURE IN EACH WELLGREASED PAN.

6. BAKE 1 TO 1 One half HOURS UNTIL TOP IS LIGHTLY BROWNED.

7. CUT EACH PAN 5 BY 10.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, 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. A11.

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. A25.

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: O02102

SERVING SIZE: 1 SQUARE (

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.