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Name: Oyster Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 100
Cuisine: American
Ingredients: 3 qt WATER BOILING; 10 lb BREAD CUBES; 2 lb CELERY FRESH; 1 tb PEPPER BLACK 1 LB CN; 2 lb BUTTER PRINT SURE; 2 tb POULTRY SEASONING GR.; 2 tb THYME GROUND; 6 lb OYSTER 7-81/2 LB CN; 2 lb Onions; 2 1/2 oz SOUP GRAVY BASE CHICKEN

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INGREDIENTS

3 qt WATER ; BOILING
10 lb BREAD ; CUBES
2 lb CELERY FRESH
1 tb PEPPER BLACK ; 1 LB CN
2 lb BUTTER ; PRINT SURE
2 tb POULTRY SEASONING GR.
2 tb THYME GROUND
6 lb OYSTER ; 7-81/2 LB CN
2 lb Onions
2 1/2 oz SOUP GRAVY BASE CHICKEN

Servings

INSTRUCTIONS

PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN : 1. DRAIN; RESERVE LIQUID; CHOP OYSTERS. SAUTE CELERY AND ONIONS IN BUTTER OR MARGARINE UNTIL TENDER. 2. POUR SAUTEED VEGETABLES OVER BREAD; TOSS LIGHTLY. 3. RECONSTITUTE SOUP AND GRAVY BASE TO MAKE STOCK. 4. COMBINE STOCKS, POULTRY SEASONING, PEPPER, THYME, OYSTERS AND RESERVED OYSTER LIQUID; 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, 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: O02103 SERVING SIZE: 1 SQUARE ( From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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Oyster Dressing

3 qt WATER BOILING
10 lb BREAD CUBES
2 lb CELERY FRESH
1 tb PEPPER BLACK 1 LB CN
2 lb BUTTER PRINT SURE
2 tb POULTRY SEASONING GR.
2 tb THYME GROUND
6 lb OYSTER 7-81/2 LB CN
2 lb Onions
2 1/2 oz SOUP GRAVY BASE CHICKEN

PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN    TEMPERATURE:  350 F. OVEN  :    1.  DRAIN; RESERVE LIQUID; CHOP OYSTERS.  SAUTE CELERY AND ONIONS IN  BUTTER  OR MARGARINE UNTIL TENDER.    2.  POUR SAUTEED VEGETABLES OVER BREAD; TOSS LIGHTLY.    3.  RECONSTITUTE SOUP AND GRAVY BASE TO MAKE STOCK.    4.  COMBINE STOCKS, POULTRY SEASONING, PEPPER, THYME, OYSTERS AND RESERVED  OYSTER LIQUID; 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, 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: O02103    SERVING SIZE: 1 SQUARE (    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (150g)
Recipe Makes: 100

Calories: 285
Calories from Fat: 153 (54%)

Amt Per Serving		% DV

	Total Fat 17g	23 %
	Saturated Fat 9.9g	49 %
	Monounsaturated Fat 4.2g
	Polyunsanturated Fat 1.4g
Cholesterol 53.3mg		16 %
Sodium 479.5mg		17 %
Potassium 170.1mg		4 %
Total Carbohydrate 27.6g		8 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 25.7g
Protein 6g		9 %
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Calories per serving: 285

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