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Name: Sausage Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 100
Cuisine: American
Ingredients: 4 oz SOUP GRAVY BASE CHICKEN; 8 oz BUTTER PRINT SURE; 1 tb PEPPER BLACK 1 LB CN; 3 lb PORK SAUSAGE PATTIES; 2 lb Onions; 10 lb BREAD CUBES; 2 lb CELERY FRESH; 1 1/2 ga WATER; BOILING; 2 tb POULTRY SEASONING GR.; 2 tb THYME GROUND

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INGREDIENTS

4 oz SOUP GRAVY BASE CHICKEN
8 oz BUTTER PRINT SURE
1 tb PEPPER BLACK 1 LB CN
3 lb PORK SAUSAGE PATTIES
2 lb Onions
10 lb BREAD CUBES
2 lb CELERY FRESH
1 1/2 ga WATER; BOILING
2 tb POULTRY SEASONING GR.
2 tb THYME GROUND

Servings

INSTRUCTIONS

PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN : 1. SAUTE CELERY AND ONIONS BUTTER OR MARGARINE UNTIL TENDER. COMBINE SAUTEED VEGETABLES WITH SAUASAGE. 2. POUR SAUTEED VEGETABLES 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 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 YEILD 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 N0. 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: O02104 SERVING SIZE: 1 SQUARE ( From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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Sausage Dressing

4 oz SOUP GRAVY BASE CHICKEN
8 oz BUTTER PRINT SURE
1 tb PEPPER BLACK 1 LB CN
3 lb PORK SAUSAGE PATTIES
2 lb Onions
10 lb BREAD CUBES
2 lb CELERY FRESH
1 1/2 ga WATER; BOILING
2 tb POULTRY SEASONING GR.
2 tb THYME GROUND

PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN     TEMPERATURE:  350 F. OVEN  :    1.  SAUTE CELERY AND ONIONS BUTTER OR MARGARINE UNTIL TENDER.  COMBINE  SAUTEED VEGETABLES WITH SAUASAGE.    2.  POUR SAUTEED VEGETABLES 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 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 YEILD 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 N0. 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: O02104    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 (107g)
Recipe Makes: 100 Servings

Calories: 178
Calories from Fat: 47 (26%)

Amt Per Serving		% DV

	Total Fat 5.2g	7 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 1.1g
Cholesterol 9.8mg		3 %
Sodium 406.8mg		14 %
Potassium 157.1mg		4 %
Total Carbohydrate 26.5g		8 %
	Dietary Fiber 1.9g	7 %
	Sugars, other 24.6g
Protein 6g		9 %
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Calories per serving: 178

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