Apple Dressing Recipe

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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.

* Per serving · 4 servings · Values may vary.