Celery (finely chopped) 2 lbs
Onions (dry, finely chopped) 4 lbs
Bell Pepper (finely chopped) 8 oz
Shortening 2 lbs
Day old bread 2 lbs, 8 oz
Corn Bread (coarse crumbs) 9 lbs
Chicken Stock 1 gallon
Salt 3 T
Black Pepper 1 T
Break up day old bread and corn bread and mix together
Saute vegetable in shortening until onions are a light yellow
Pour sautéed vegetables over bread mixture, toss lightly
Pour chicken stock over dry mixture, mix lightly but thoroughly. (Avoid over mixing)
Add salt and pepper
Place about 14 lbs of mixture onto each well greased pan (18x24)
Bake at 350 1 ½ hours or until top is browned
| Yield: | 100 servings | ||
| Prep Time: | 0 hr 30 mins | ||
| Cook Time: | 1 hr 0 mins | ||
| Ready In: | 1 hr 0 mins | ||
| Category: | Side Dishes | ||
| Main Ingredient: | Bread | ||
| Cooking Method: | Baking |
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| Nationality: | United States | ||
| Recipe Tags: | navy | cornbread | dressing |
