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Suggest a better descriptionPAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN : 1. SAUTE CELERY AND ONIONS IN SALAD OIL OR MELTED SHORTENING UNTIL TENDER. 2. COMBINE BREADS, PEPPER AND POULTRY SEASONING. TOSS LIGHTLY. 3. POUR SAUTEED VEGETABLES OVER BREAD MIXTURE; TOSS LIGHTLY. 4. RECONSTITUTE SOUP AND GRAVY BASE TO MAKE STOCK. 5. MIX STOCK AND EGGS TOGETHER; POUR OVER BREAD AND VEGETABLE MIXTURE; MIX LIGHTLY BUT WELL. 6. PLACE EQUAL AMOUNT MIXTURE IN EACH WELL-GREASED PAN. 7. BAKE 1 HOUR OR UNTIL TOP IS LIGHTLY BROWNED. 8. CUT EACH PAN. 5 BY 10. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1, 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB FINELY CHOPPED CELERY, AND 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB FINELY CHOPPED ONIONS. NOTE: 2. IN STEP 1, 6 2/3 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. 3. IN STEP 3, AMOUNT OF LIQUID MAY VARY WITH DRYNESS OF BREAD. 4. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 1 HOUR OR UNTIL LIGHTLY BROWNED ON HIGH FAN, OPEN VENT. 5. CORNBREAD MAY BE PREPARED THE DAY BEFORE. PREPARE 1/2 RECIPE CORNBREAD ( RECIPE NO. D-14 OR D-15). Recipe Number: O02000 SERVING SIZE: 1 SQUARE ( From the
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Serving Size: 1 Serving (117g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 195 | ||
Calories from Fat: 38 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0.6mg | 0 % | |
Sodium 442.9mg | 15 % | |
Potassium 171.5mg | 5 % | |
Total Carbohydrate 34.9g | 10 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 31.4g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 195
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