Bread Stuffing USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Try our terrific traditionally flavored bread stuffing served in a nontraditional way!
CACFP CREDITING INFORMATION
1 piece provides 2 oz equivalent grains.
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Ingredients
 

25 Servings

    Weight

    • 2 lb 5 oz Bread Cubes made from Italian Bread USDA Recipe for CACFP
    • 5¹⁄4 oz Margarine, trans-fat free
    • 8 oz *Celery, fresh, chopped
    • 6 oz *Onions, fresh, chopped
    • - - Poultry seasoning
    • - - Onion powder
    • - - Sage
    • - - Black or white pepper
    • - - Garlic powder
    • - - Chicken-stock, non-MSG

    Measure

    • 1 gal 2 qt 2 cups Bread Cubes made from Italian Bread USDA Recipe for CACFP
    • ²⁄3 cup Margarine, trans-fat free
    • 1¹⁄2 cups 1 Tbsp *Celery, fresh, chopped
    • 1 cup 3 Tbsp *Onions, fresh, chopped
    • 2 tsp Poultry seasoning
    • 1 tsp Onion powder
    • ¹⁄2 tsp Sage
    • ³⁄4 tsp Black or white pepper, ground
    • 1¹⁄2 tsp Garlic powder
    • 1 qt 1 cup Chicken stock, non–MSG

    50 Servings

      Weight

      • 4 lb 10 oz Bread Cubes made from Italian Bread USDA Recipe for CACFP
      • 10½ oz Margarine, trans-fat free
      • 1 lb *Celery, fresh, chopped
      • 12 oz *Onions, fresh, chopped
      • - - Poultry seasoning
      • - - Onion powder
      • - - Sage
      • - - Black or white pepper, ground
      • - - Garlic powder
      • - - Chicken stock, non-MSG

      Measure

      • 3 gal 1 qt Bread Cubes made from Italian Bread USDA Recipe for CACFP
      • 1⅓ cups Margarine, trans-fat free
      • 3 cubs 2 Tbsp *Celery, fresh, chopped
      • 2¼ cups 2 Tbsp *Onions, fresh, chopped
      • 1 Tbsp 1 tsp Poultry seasoning
      • 2 tsp Onion powder
      • 1 tsp Sage
      • 1½ tsp Black or white pepper, ground
      • 1 Tbsp Garlic powder
      • 2 qt 2 cups Chicken stock, non-MSG

      Quantity
       

      25 Servings

        Weight

        • 2 lb 5 oz Bread Cubes made from Italian Bread USDA Recipe for CACFP
        • 5¹⁄4 oz Margarine, trans-fat free
        • 8 oz *Celery, fresh, chopped
        • 6 oz *Onions, fresh, chopped
        • - - Poultry seasoning
        • - - Onion powder
        • - - Sage
        • - - Black or white pepper
        • - - Garlic powder
        • - - Chicken-stock, non-MSG

        Measure

        • 1 gal 2 qt 2 cups Bread Cubes made from Italian Bread USDA Recipe for CACFP
        • ²⁄3 cup Margarine, trans-fat free
        • 1¹⁄2 cups 1 Tbsp *Celery, fresh, chopped
        • 1 cup 3 Tbsp *Onions, fresh, chopped
        • 2 tsp Poultry seasoning
        • 1 tsp Onion powder
        • ¹⁄2 tsp Sage
        • ³⁄4 tsp Black or white pepper, ground
        • 1¹⁄2 tsp Garlic powder
        • 1 qt 1 cup Chicken stock, non–MSG

        50 Servings

          Weight

          • 4 lb 10 oz Bread Cubes made from Italian Bread USDA Recipe for CACFP
          • 10½ oz Margarine, trans-fat free
          • 1 lb *Celery, fresh, chopped
          • 12 oz *Onions, fresh, chopped
          • - - Poultry seasoning
          • - - Onion powder
          • - - Sage
          • - - Black or white pepper, ground
          • - - Garlic powder
          • - - Chicken stock, non-MSG

          Measure

          • 3 gal 1 qt Bread Cubes made from Italian Bread USDA Recipe for CACFP
          • 1⅓ cups Margarine, trans-fat free
          • 3 cubs 2 Tbsp *Celery, fresh, chopped
          • 2¼ cups 2 Tbsp *Onions, fresh, chopped
          • 1 Tbsp 1 tsp Poultry seasoning
          • 2 tsp Onion powder
          • 1 tsp Sage
          • 1½ tsp Black or white pepper, ground
          • 1 Tbsp Garlic powder
          • 2 qt 2 cups Chicken stock, non-MSG

          Ingredients
           

          25 Servings

            Weight

            • 2 lb 5 oz Bread Cubes made from Italian Bread USDA Recipe for CACFP
            • 5¹⁄4 oz Margarine, trans-fat free
            • 8 oz *Celery, fresh, chopped
            • 6 oz *Onions, fresh, chopped
            • - - Poultry seasoning
            • - - Onion powder
            • - - Sage
            • - - Black or white pepper
            • - - Garlic powder
            • - - Chicken-stock, non-MSG

            Measure

            • 1 gal 2 qt 2 cups Bread Cubes made from Italian Bread USDA Recipe for CACFP
            • ²⁄3 cup Margarine, trans-fat free
            • 1¹⁄2 cups 1 Tbsp *Celery, fresh, chopped
            • 1 cup 3 Tbsp *Onions, fresh, chopped
            • 2 tsp Poultry seasoning
            • 1 tsp Onion powder
            • ¹⁄2 tsp Sage
            • ³⁄4 tsp Black or white pepper, ground
            • 1¹⁄2 tsp Garlic powder
            • 1 qt 1 cup Chicken stock, non–MSG

            50 Servings

              Weight

              • 4 lb 10 oz Bread Cubes made from Italian Bread USDA Recipe for CACFP
              • 10½ oz Margarine, trans-fat free
              • 1 lb *Celery, fresh, chopped
              • 12 oz *Onions, fresh, chopped
              • - - Poultry seasoning
              • - - Onion powder
              • - - Sage
              • - - Black or white pepper, ground
              • - - Garlic powder
              • - - Chicken stock, non-MSG

              Measure

              • 3 gal 1 qt Bread Cubes made from Italian Bread USDA Recipe for CACFP
              • 1⅓ cups Margarine, trans-fat free
              • 3 cubs 2 Tbsp *Celery, fresh, chopped
              • 2¼ cups 2 Tbsp *Onions, fresh, chopped
              • 1 Tbsp 1 tsp Poultry seasoning
              • 2 tsp Onion powder
              • 1 tsp Sage
              • 1½ tsp Black or white pepper, ground
              • 1 Tbsp Garlic powder
              • 2 qt 2 cups Chicken stock, non-MSG

              Quantity
               

              25 Servings

                Weight

                • 2 lb 5 oz Bread Cubes made from Italian Bread USDA Recipe for CACFP
                • 5¹⁄4 oz Margarine, trans-fat free
                • 8 oz *Celery, fresh, chopped
                • 6 oz *Onions, fresh, chopped
                • - - Poultry seasoning
                • - - Onion powder
                • - - Sage
                • - - Black or white pepper
                • - - Garlic powder
                • - - Chicken-stock, non-MSG

                Measure

                • 1 gal 2 qt 2 cups Bread Cubes made from Italian Bread USDA Recipe for CACFP
                • ²⁄3 cup Margarine, trans-fat free
                • 1¹⁄2 cups 1 Tbsp *Celery, fresh, chopped
                • 1 cup 3 Tbsp *Onions, fresh, chopped
                • 2 tsp Poultry seasoning
                • 1 tsp Onion powder
                • ¹⁄2 tsp Sage
                • ³⁄4 tsp Black or white pepper, ground
                • 1¹⁄2 tsp Garlic powder
                • 1 qt 1 cup Chicken stock, non–MSG

                50 Servings

                  Weight

                  • 4 lb 10 oz Bread Cubes made from Italian Bread USDA Recipe for CACFP
                  • 10½ oz Margarine, trans-fat free
                  • 1 lb *Celery, fresh, chopped
                  • 12 oz *Onions, fresh, chopped
                  • - - Poultry seasoning
                  • - - Onion powder
                  • - - Sage
                  • - - Black or white pepper, ground
                  • - - Garlic powder
                  • - - Chicken stock, non-MSG

                  Measure

                  • 3 gal 1 qt Bread Cubes made from Italian Bread USDA Recipe for CACFP
                  • 1⅓ cups Margarine, trans-fat free
                  • 3 cubs 2 Tbsp *Celery, fresh, chopped
                  • 2¼ cups 2 Tbsp *Onions, fresh, chopped
                  • 1 Tbsp 1 tsp Poultry seasoning
                  • 2 tsp Onion powder
                  • 1 tsp Sage
                  • 1½ tsp Black or white pepper, ground
                  • 1 Tbsp Garlic powder
                  • 2 qt 2 cups Chicken stock, non-MSG
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 2 lb 5 oz Bread Cubes made from Italian Bread USDA Recipe for CACFP
                    • 5¹⁄4 oz Margarine, trans-fat free
                    • 8 oz *Celery, fresh, chopped
                    • 6 oz *Onions, fresh, chopped
                    • - - Poultry seasoning
                    • - - Onion powder
                    • - - Sage
                    • - - Black or white pepper
                    • - - Garlic powder
                    • - - Chicken-stock, non-MSG

                    Measure

                    • 1 gal 2 qt 2 cups Bread Cubes made from Italian Bread USDA Recipe for CACFP
                    • ²⁄3 cup Margarine, trans-fat free
                    • 1¹⁄2 cups 1 Tbsp *Celery, fresh, chopped
                    • 1 cup 3 Tbsp *Onions, fresh, chopped
                    • 2 tsp Poultry seasoning
                    • 1 tsp Onion powder
                    • ¹⁄2 tsp Sage
                    • ³⁄4 tsp Black or white pepper, ground
                    • 1¹⁄2 tsp Garlic powder
                    • 1 qt 1 cup Chicken stock, non–MSG

                    50 Servings

                      Weight

                      • 4 lb 10 oz Bread Cubes made from Italian Bread USDA Recipe for CACFP
                      • 10½ oz Margarine, trans-fat free
                      • 1 lb *Celery, fresh, chopped
                      • 12 oz *Onions, fresh, chopped
                      • - - Poultry seasoning
                      • - - Onion powder
                      • - - Sage
                      • - - Black or white pepper, ground
                      • - - Garlic powder
                      • - - Chicken stock, non-MSG

                      Measure

                      • 3 gal 1 qt Bread Cubes made from Italian Bread USDA Recipe for CACFP
                      • 1⅓ cups Margarine, trans-fat free
                      • 3 cubs 2 Tbsp *Celery, fresh, chopped
                      • 2¼ cups 2 Tbsp *Onions, fresh, chopped
                      • 1 Tbsp 1 tsp Poultry seasoning
                      • 2 tsp Onion powder
                      • 1 tsp Sage
                      • 1½ tsp Black or white pepper, ground
                      • 1 Tbsp Garlic powder
                      • 2 qt 2 cups Chicken stock, non-MSG

                      Quantity
                       

                      25 Servings

                        Weight

                        • 2 lb 5 oz Bread Cubes made from Italian Bread USDA Recipe for CACFP
                        • 5¹⁄4 oz Margarine, trans-fat free
                        • 8 oz *Celery, fresh, chopped
                        • 6 oz *Onions, fresh, chopped
                        • - - Poultry seasoning
                        • - - Onion powder
                        • - - Sage
                        • - - Black or white pepper
                        • - - Garlic powder
                        • - - Chicken-stock, non-MSG

                        Measure

                        • 1 gal 2 qt 2 cups Bread Cubes made from Italian Bread USDA Recipe for CACFP
                        • ²⁄3 cup Margarine, trans-fat free
                        • 1¹⁄2 cups 1 Tbsp *Celery, fresh, chopped
                        • 1 cup 3 Tbsp *Onions, fresh, chopped
                        • 2 tsp Poultry seasoning
                        • 1 tsp Onion powder
                        • ¹⁄2 tsp Sage
                        • ³⁄4 tsp Black or white pepper, ground
                        • 1¹⁄2 tsp Garlic powder
                        • 1 qt 1 cup Chicken stock, non–MSG

                        50 Servings

                          Weight

                          • 4 lb 10 oz Bread Cubes made from Italian Bread USDA Recipe for CACFP
                          • 10½ oz Margarine, trans-fat free
                          • 1 lb *Celery, fresh, chopped
                          • 12 oz *Onions, fresh, chopped
                          • - - Poultry seasoning
                          • - - Onion powder
                          • - - Sage
                          • - - Black or white pepper, ground
                          • - - Garlic powder
                          • - - Chicken stock, non-MSG

                          Measure

                          • 3 gal 1 qt Bread Cubes made from Italian Bread USDA Recipe for CACFP
                          • 1⅓ cups Margarine, trans-fat free
                          • 3 cubs 2 Tbsp *Celery, fresh, chopped
                          • 2¼ cups 2 Tbsp *Onions, fresh, chopped
                          • 1 Tbsp 1 tsp Poultry seasoning
                          • 2 tsp Onion powder
                          • 1 tsp Sage
                          • 1½ tsp Black or white pepper, ground
                          • 1 Tbsp Garlic powder
                          • 2 qt 2 cups Chicken stock, non-MSG
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 2 lb 5 oz Bread Cubes made from Italian Bread USDA Recipe for CACFP
                            • 5¹⁄4 oz Margarine, trans-fat free
                            • 8 oz *Celery, fresh, chopped
                            • 6 oz *Onions, fresh, chopped
                            • - - Poultry seasoning
                            • - - Onion powder
                            • - - Sage
                            • - - Black or white pepper
                            • - - Garlic powder
                            • - - Chicken-stock, non-MSG

                            Measure

                            • 1 gal 2 qt 2 cups Bread Cubes made from Italian Bread USDA Recipe for CACFP
                            • ²⁄3 cup Margarine, trans-fat free
                            • 1¹⁄2 cups 1 Tbsp *Celery, fresh, chopped
                            • 1 cup 3 Tbsp *Onions, fresh, chopped
                            • 2 tsp Poultry seasoning
                            • 1 tsp Onion powder
                            • ¹⁄2 tsp Sage
                            • ³⁄4 tsp Black or white pepper, ground
                            • 1¹⁄2 tsp Garlic powder
                            • 1 qt 1 cup Chicken stock, non–MSG

                            50 Servings

                              Weight

                              • 4 lb 10 oz Bread Cubes made from Italian Bread USDA Recipe for CACFP
                              • 10½ oz Margarine, trans-fat free
                              • 1 lb *Celery, fresh, chopped
                              • 12 oz *Onions, fresh, chopped
                              • - - Poultry seasoning
                              • - - Onion powder
                              • - - Sage
                              • - - Black or white pepper, ground
                              • - - Garlic powder
                              • - - Chicken stock, non-MSG

                              Measure

                              • 3 gal 1 qt Bread Cubes made from Italian Bread USDA Recipe for CACFP
                              • 1⅓ cups Margarine, trans-fat free
                              • 3 cubs 2 Tbsp *Celery, fresh, chopped
                              • 2¼ cups 2 Tbsp *Onions, fresh, chopped
                              • 1 Tbsp 1 tsp Poultry seasoning
                              • 2 tsp Onion powder
                              • 1 tsp Sage
                              • 1½ tsp Black or white pepper, ground
                              • 1 Tbsp Garlic powder
                              • 2 qt 2 cups Chicken stock, non-MSG

                              Quantity
                               

                              25 Servings

                                Weight

                                • 2 lb 5 oz Bread Cubes made from Italian Bread USDA Recipe for CACFP
                                • 5¹⁄4 oz Margarine, trans-fat free
                                • 8 oz *Celery, fresh, chopped
                                • 6 oz *Onions, fresh, chopped
                                • - - Poultry seasoning
                                • - - Onion powder
                                • - - Sage
                                • - - Black or white pepper
                                • - - Garlic powder
                                • - - Chicken-stock, non-MSG

                                Measure

                                • 1 gal 2 qt 2 cups Bread Cubes made from Italian Bread USDA Recipe for CACFP
                                • ²⁄3 cup Margarine, trans-fat free
                                • 1¹⁄2 cups 1 Tbsp *Celery, fresh, chopped
                                • 1 cup 3 Tbsp *Onions, fresh, chopped
                                • 2 tsp Poultry seasoning
                                • 1 tsp Onion powder
                                • ¹⁄2 tsp Sage
                                • ³⁄4 tsp Black or white pepper, ground
                                • 1¹⁄2 tsp Garlic powder
                                • 1 qt 1 cup Chicken stock, non–MSG

                                50 Servings

                                  Weight

                                  • 4 lb 10 oz Bread Cubes made from Italian Bread USDA Recipe for CACFP
                                  • 10½ oz Margarine, trans-fat free
                                  • 1 lb *Celery, fresh, chopped
                                  • 12 oz *Onions, fresh, chopped
                                  • - - Poultry seasoning
                                  • - - Onion powder
                                  • - - Sage
                                  • - - Black or white pepper, ground
                                  • - - Garlic powder
                                  • - - Chicken stock, non-MSG

                                  Measure

                                  • 3 gal 1 qt Bread Cubes made from Italian Bread USDA Recipe for CACFP
                                  • 1⅓ cups Margarine, trans-fat free
                                  • 3 cubs 2 Tbsp *Celery, fresh, chopped
                                  • 2¼ cups 2 Tbsp *Onions, fresh, chopped
                                  • 1 Tbsp 1 tsp Poultry seasoning
                                  • 2 tsp Onion powder
                                  • 1 tsp Sage
                                  • 1½ tsp Black or white pepper, ground
                                  • 1 Tbsp Garlic powder
                                  • 2 qt 2 cups Chicken stock, non-MSG
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 2 lb 5 oz Bread Cubes made from Italian Bread USDA Recipe for CACFP
                                    • 5¹⁄4 oz Margarine, trans-fat free
                                    • 8 oz *Celery, fresh, chopped
                                    • 6 oz *Onions, fresh, chopped
                                    • - - Poultry seasoning
                                    • - - Onion powder
                                    • - - Sage
                                    • - - Black or white pepper
                                    • - - Garlic powder
                                    • - - Chicken-stock, non-MSG

                                    Measure

                                    • 1 gal 2 qt 2 cups Bread Cubes made from Italian Bread USDA Recipe for CACFP
                                    • ²⁄3 cup Margarine, trans-fat free
                                    • 1¹⁄2 cups 1 Tbsp *Celery, fresh, chopped
                                    • 1 cup 3 Tbsp *Onions, fresh, chopped
                                    • 2 tsp Poultry seasoning
                                    • 1 tsp Onion powder
                                    • ¹⁄2 tsp Sage
                                    • ³⁄4 tsp Black or white pepper, ground
                                    • 1¹⁄2 tsp Garlic powder
                                    • 1 qt 1 cup Chicken stock, non–MSG

                                    50 Servings

                                      Weight

                                      • 4 lb 10 oz Bread Cubes made from Italian Bread USDA Recipe for CACFP
                                      • 10½ oz Margarine, trans-fat free
                                      • 1 lb *Celery, fresh, chopped
                                      • 12 oz *Onions, fresh, chopped
                                      • - - Poultry seasoning
                                      • - - Onion powder
                                      • - - Sage
                                      • - - Black or white pepper, ground
                                      • - - Garlic powder
                                      • - - Chicken stock, non-MSG

                                      Measure

                                      • 3 gal 1 qt Bread Cubes made from Italian Bread USDA Recipe for CACFP
                                      • 1⅓ cups Margarine, trans-fat free
                                      • 3 cubs 2 Tbsp *Celery, fresh, chopped
                                      • 2¼ cups 2 Tbsp *Onions, fresh, chopped
                                      • 1 Tbsp 1 tsp Poultry seasoning
                                      • 2 tsp Onion powder
                                      • 1 tsp Sage
                                      • 1½ tsp Black or white pepper, ground
                                      • 1 Tbsp Garlic powder
                                      • 2 qt 2 cups Chicken stock, non-MSG

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 2 lb 5 oz Bread Cubes made from Italian Bread USDA Recipe for CACFP
                                        • 5¹⁄4 oz Margarine, trans-fat free
                                        • 8 oz *Celery, fresh, chopped
                                        • 6 oz *Onions, fresh, chopped
                                        • - - Poultry seasoning
                                        • - - Onion powder
                                        • - - Sage
                                        • - - Black or white pepper
                                        • - - Garlic powder
                                        • - - Chicken-stock, non-MSG

                                        Measure

                                        • 1 gal 2 qt 2 cups Bread Cubes made from Italian Bread USDA Recipe for CACFP
                                        • ²⁄3 cup Margarine, trans-fat free
                                        • 1¹⁄2 cups 1 Tbsp *Celery, fresh, chopped
                                        • 1 cup 3 Tbsp *Onions, fresh, chopped
                                        • 2 tsp Poultry seasoning
                                        • 1 tsp Onion powder
                                        • ¹⁄2 tsp Sage
                                        • ³⁄4 tsp Black or white pepper, ground
                                        • 1¹⁄2 tsp Garlic powder
                                        • 1 qt 1 cup Chicken stock, non–MSG

                                        50 Servings

                                          Weight

                                          • 4 lb 10 oz Bread Cubes made from Italian Bread USDA Recipe for CACFP
                                          • 10½ oz Margarine, trans-fat free
                                          • 1 lb *Celery, fresh, chopped
                                          • 12 oz *Onions, fresh, chopped
                                          • - - Poultry seasoning
                                          • - - Onion powder
                                          • - - Sage
                                          • - - Black or white pepper, ground
                                          • - - Garlic powder
                                          • - - Chicken stock, non-MSG

                                          Measure

                                          • 3 gal 1 qt Bread Cubes made from Italian Bread USDA Recipe for CACFP
                                          • 1⅓ cups Margarine, trans-fat free
                                          • 3 cubs 2 Tbsp *Celery, fresh, chopped
                                          • 2¼ cups 2 Tbsp *Onions, fresh, chopped
                                          • 1 Tbsp 1 tsp Poultry seasoning
                                          • 2 tsp Onion powder
                                          • 1 tsp Sage
                                          • 1½ tsp Black or white pepper, ground
                                          • 1 Tbsp Garlic powder
                                          • 2 qt 2 cups Chicken stock, non-MSG
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • See Italian Bread USDA Recipe for CACFP for recipe ingredients and directions.
                                          • Cut Italian bread into cubes. Recommendation: Use either day-old bread to make cubes, or toast cubes until lightly browned. Set aside for step 6.
                                          • In a medium stockpot, add 2 Tbsp margarine. Set remaining margarine aside for step 5.
                                          • Sauté celery and onions uncovered over medium–high heat for 2–3 minutes.
                                          • In a large bowl combine Italian bread cubes, celery, onions, poultry seasoning, onion powder, sage, pepper, garlic powder, and remaining margarine. Stir well.
                                          • Add chicken stock to bread mixture. Stir well.
                                          • Spread 3 qt 3 cups (about 6 lb) bread stuffing evenly into a steam table pan (12″ x 20" x 4") lightly coated with pan-release spray.
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Bake:
                                            Conventional oven: 350 °F for 30–40 minutes.
                                            Convection oven: 300 °F for 20–30 minutes.
                                          • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
                                          • Critical Control Point: Hold for hot service at 140 °F or higher.
                                          • Portion: Cut each pan 5 x 5 (25 pieces per pan).
                                            Serve 1 piece (about 2" x 3³⁄4″).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Bread Stuffing USDA Recipe for Child Care Centers
                                          Amount Per Serving 1 piece
                                          Calories 133 Calories from Fat 36
                                          % Daily Value*
                                          Total Fat 4g6%
                                          Saturated Fat 1g6%
                                          Cholesterol 0mg0%
                                          Sodium 200mg9%
                                          Potassium 128mg4%
                                          Total Carbohydrate 21g7%
                                          Dietary Fiber 2g8%
                                          Total Sugars 2g2%
                                          Protein 4g8%
                                          Vitamin D 5IU33%
                                          Calcium 25mg3%
                                          Iron 1mg6%
                                          Added Sugar 0g
                                          *
                                          *Marketing Guide
                                          25 Servings:
                                          Mature onions: 7 oz
                                          Celery: 10 oz
                                          50 Servings:
                                          Mature onions: 14 oz
                                          Celery: 1 lb 4 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Cooking Process #2: Same-Day Service.
                                          Yield / Volume
                                          25 Servings:
                                          About 5 lb 13 oz
                                          About 2 qt 3²⁄3 cups/1 steam table pan (12" x 20" x 4")
                                          50 Servings:
                                          About 11 lb 10 oz
                                          About 1 gal 1 qt 3¹⁄4 cups/2 steam table pans (12" x 20" x 4")