Instructions: PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN

1. SAUTE CELERY AND ONIONS IN BUTTER OR MARGARINE UNTIL TENDER.

2. POUR SAUTEED VEGETABLES OVER BREAD; TOSS LIGHTLY.

3. RECONSTITUTE SOUP AND GRAVY BASE TO MAKE STOCK.

4. COMBINE STOCK, POULTRY SEASONING, PEPPER AND THYME; ADD TO BREAD MIXTURE.

MIX LIGHTLY. DO NOT OVERMIX.

5. PLACE EQUAL AMOUNT MIXTURE IN EACH WELL-GREASED PAN.

6. BAKE 1 TO 1 1/2 HOURS OR UNTIL TOP IS LIGHTLY BROWNED.

7. CUT EACH PAN 5 BY 10.

**ALL NOTES ARE PER 100 PORTIONS.

NOTE:

1. IN STEP 1, 2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB FINELY CHOPPED CELERY AND 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB FINELY CHOPPED ONIONS.

2. IN STEP 1, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE

3. IN STEP 3, THE AMOUNT OF LIQUID MAY VARY WITH DRYNESS OF BREAD.

4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

5. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 40 TO 60 MINUTES OR UNTIL LIGHTLY BROWNED ON LOW FAN, OPEN VENT.

6. STUFFING MAY BE SERVED WITH FISH, PORK AND VEAL.

SERVING SIZE: 1/2 CUP

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