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Stuffing (VOLUME RECIPE)
1 batch will fill one 2.5" hotel pan
Portion with a leveled off #8 disher
Course
Side Dish
Keyword
Volume Recipes
Servings
50
1/2 cup servings
Ingredients
1
bags
Commercial Stuffing Blend
2.5
pounds
onion
minced
2.5
pounds
celery
minced
1
pound
butter
2
quarts
Vegetable Stock
.5
pound
parsley
stems trimmed, chopped fine
1
tablespoon
Seasoning Salt
or as needed
Instructions
Melt butter in large stock pot. Saute onions and celery on low until translucent
Add amount of stock called for on package directions. Bring to a boil.
Add packaged seasoning blend, remove from heat, and cover for five minutes.
Stir in breadcrumb mixture until moistened. Spoon into hotel pan. Allow to cool to room temperature.
Cover, label, refrigerate.
If heating from warm: bake in a 400*F convection oven 35 minutes or until temperature reaches 155 °F
If heating from cold: bake in a 375 °F convection oven 60 minutes or until temperature reaches 165°F
Remove lid, stir, and bake additional 20 minutes
Right Before Serving: Stir in parsley. Fluff with fork.