Corn Bread Dressing(100 Servings)

• 1 qt. (2 lb.) shortening, melted
• 1 1/2 qt. (2 lb.) celery, finely chopped
• 2 1/2 qt. (4 lb.) onions, finely chopped
• 1/4 qt. (1/2 lb.) green pepper, finely chopped
• 1 gal. (1 1/4 lb.) white bread (dry), diced
• 2 1/2 gal. (10 lb.) corn bread, coarse crumbed
• 3 1/2 Tbsp. (2 oz.) salt
• 2 Tbsp. pepper
• 2 tsp. thyme
• 1 gal. chicken stock

1. Saute celery, onions and green pepper until clear but not brown; remove from heat.
2. Add bread, corn bread and seasonings to the sauteed vegetables; toss lightly to mix.
3. Add stock to dry ingredients; mix together lightly.
4. Place an equal quantity into each greased roasting pan (18 x 26-inch).
5. Bake at 350u0b0 for about 1 1/2 hours.
6. Makes 100 (1/2-cup) servings.

shortening, celery, onions, green pepper, white bread, corn bread, salt, pepper, thyme, chicken stock

Taken from www.cookbooks.com/Recipe-Details.aspx?id=400244 (may not work)