Apple Dressing Recipe

• 1 gal WATER, BOILING
• 10 lb BREAD CUBES
• 2 lb BUTTER PRINT SURE
• 4 813/1000 lb APPLE FRESH
• 2 lb CELERY FRESH
• 2 lb ONIONS DRY
• 1/2 c. SOUP GRAVY BASE CHICKEN
• 1 Tbsp. PEPPER BLACK 1 LB CN
• 2 Tbsp. POULTRY SEASONING GR.

1. PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
2. 1.
3. Saute/fry' APPLES WITH CELERY AND ONIONS IN BUTTER Or possibly MARGARINE Till TENDER.
4. 2.
5. POUR Saute/fry'ED VEGETABLES OVER BREAD; TOSS LIGHTLY.
6. 3.
7. RECONSTITUTE SOUP AND GRAVY BASE TO MAKE STOCK.
8. 4.
9. COMBINE STOCK, POULTRY SEASONING, AND PEPPER; Add in TO BREAD Mix.
10. MIXLIGHTLY.
11. Don't OVERMIX.
12. 5.
13. PLACE EQUAL AMOUNT Mix IN EACH WELL-GREASED PAN.
14. 6.
15. BAKE 1 TO 1 1/2 Hrs Or possibly Till TOP IS LIGHTLY BROWNED.
16. 7.
17. CUT EACH PAN 5 BY 10.
18. **ALL NOTES ARE PER 100 PORTIONS.
19. NOTE:
20. 1.
21. IN STEP 1, 6 LB 3 Ounce COOKING APPLES A.P.
22. WILL YEILD 4 LB 13 Ounce
23. (1 1/2 GAL) PEELED, DICED, COOKING APPLES.2 LB 12 Ounce FRESH CELERY A.P.
24. WILL YIELD 2 LB FINELY Minced CELERY AND 2 LB 4 Ounce DRY ONIONS A.P.
25. WILL YIELD 2 LB FINELY Minced ONIONS.
26. 2.
27. IN STEP 1, 4 Ounce (1 1/3 C.) DEHYDRATED ONIONS MAY BE USED.
28. SEE
29. 3.
30. IN STEP 3, THE AMOUNT OF LIQUID MAY VARY WITH DRYNESS OF BREAD.
31. 4.
32. OTHER SIZES AND TYPES OF PANS MAY BE USED.
33. SEE RECIPE NO.
34. A-25.
35. 5.
36. 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.
37. 6.
38. STUFFING MAY BE SERVED WITH FISH, PORK AND VEAL.
39. SERVING SIZE: 1 SQUARE (

water, bread, butter, apple fresh, celery, onions, chicken

Taken from cookeatshare.com/recipes/apple-dressing-66995 (may not work)