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PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
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1.
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Saute/fry' APPLES WITH CELERY AND ONIONS IN BUTTER Or possibly MARGARINE Till TENDER.
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2.
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POUR Saute/fry'ED VEGETABLES OVER BREAD; TOSS LIGHTLY.
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3.
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RECONSTITUTE SOUP AND GRAVY BASE TO MAKE STOCK.
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4.
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COMBINE STOCK, POULTRY SEASONING, AND PEPPER; Add in TO BREAD Mix.
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MIXLIGHTLY.
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Don't OVERMIX.
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5.
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PLACE EQUAL AMOUNT Mix IN EACH WELL-GREASED PAN.
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6.
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BAKE 1 TO 1 1/2 Hrs Or possibly Till TOP IS LIGHTLY BROWNED.
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7.
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CUT EACH PAN 5 BY 10.
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**ALL NOTES ARE PER 100 PORTIONS.
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NOTE:
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1.
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IN STEP 1, 6 LB 3 Ounce COOKING APPLES A.P.
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WILL YEILD 4 LB 13 Ounce
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(1 1/2 GAL) PEELED, DICED, COOKING APPLES.2 LB 12 Ounce FRESH CELERY A.P.
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WILL YIELD 2 LB FINELY Minced CELERY AND 2 LB 4 Ounce DRY ONIONS A.P.
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WILL YIELD 2 LB FINELY Minced ONIONS.
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2.
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IN STEP 1, 4 Ounce (1 1/3 C.) DEHYDRATED ONIONS MAY BE USED.
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SEE
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3.
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IN STEP 3, THE AMOUNT OF LIQUID MAY VARY WITH DRYNESS OF BREAD.
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4.
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OTHER SIZES AND TYPES OF PANS MAY BE USED.
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SEE RECIPE NO.
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A-25.
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5.
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IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 40 TO 60 Min Or possibly Till LIGHTLY BROWNED ON LOW FAN, OPEN VENT.
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6.
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STUFFING MAY BE SERVED WITH FISH, PORK AND VEAL.
