Cornbread Stuffing USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
This recipe unites cornbread, whole-wheat flour, celery, onions, green peppers, and spices to form a delicious southern side.
CACFP CREDITING INFORMATION
1 piece provides 1.25 oz equivalent grains.
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Ingredients
 

25 Servings

    Weight

    • 2 lb Crumbled cornbread made from Cornbread USDA Recipe for CACFP
    • 4 oz Margarine, trans-fat free
    • 8 oz *Celery, fresh, chopped
    • 6 oz *Onions, fresh, chopped
    • 4 oz *Green bell peppers, fresh, diced
    • 4 oz Whole-wheat flour
    • - - Nonfat milk
    • - - Chicken broth, low-sodium
    • - - Poultry seasoning
    • - - Black or white pepper, ground
    • - - Garlic, minced
    • - - Ground sage

    Measure

    • 2 qt 2 cups Crumbled cornbread made from Cornbread USDA Recipe for CACFP
    • ½ cup Margarine, trans-fat free
    • 1½ cups 1 Tbsp *Celery, fresh, chopped
    • 1 cup 3 Tbsp *Onions, fresh, chopped
    • ¾ cup *Green bell peppers, fresh, diced
    • ¾ cup 2 Tbsp 1 tsp Whole-wheat flour
    • 1 cup Nonfat milk
    • 1 qt Chicken broth, low-sodium
    • 1 tsp Poultry seasoning
    • ¾ tsp Black or white pepper, ground
    • 2 tsp Garlic, minced
    • 1 tsp Ground sage

    50 Servings

      Weight

      • 4 lb Crumbled cornbread made from Cornbread USDA Recipe for CACFP
      • 8 oz Margarine, trans-fat free
      • 1 lb *Celery, fresh, chopped
      • 12 oz *Onions, fresh, chopped
      • 8 oz *Green bell peppers, fresh, diced
      • 8 oz Whole-wheat flour
      • - - Nonfat milk
      • - - Chicken broth, low-sodium
      • - - Poultry seasoning
      • - - Black or white pepper, ground
      • - - Garlic, minced
      • - - Ground sage

      Measure

      • 1 gal 1 qt Crumbled cornbread made from Cornbread USDA Recipe for CACFP
      • 1 cup Margarine trans-fat free
      • 3⅛ cups *Celery, fresh, chopped
      • 2¼ cups 2 Tbsp *Onions, fresh, chopped
      • 1½ cups *Green bell peppers, fresh, dried
      • 1¾ cups 2 tsp Whole-wheat flour
      • 2 cups Nonfat milk
      • 2 qt Chicken broth, low-sodium
      • 2 tsp Poultry seasoning
      • 1½ tsp Black or white pepper, ground
      • 1 Tbsp 1 tsp Garlic, minced
      • 2 tsp Ground sage

      Quantity
       

      25 Servings

        Weight

        • 2 lb Crumbled cornbread made from Cornbread USDA Recipe for CACFP
        • 4 oz Margarine, trans-fat free
        • 8 oz *Celery, fresh, chopped
        • 6 oz *Onions, fresh, chopped
        • 4 oz *Green bell peppers, fresh, diced
        • 4 oz Whole-wheat flour
        • - - Nonfat milk
        • - - Chicken broth, low-sodium
        • - - Poultry seasoning
        • - - Black or white pepper, ground
        • - - Garlic, minced
        • - - Ground sage

        Measure

        • 2 qt 2 cups Crumbled cornbread made from Cornbread USDA Recipe for CACFP
        • ½ cup Margarine, trans-fat free
        • 1½ cups 1 Tbsp *Celery, fresh, chopped
        • 1 cup 3 Tbsp *Onions, fresh, chopped
        • ¾ cup *Green bell peppers, fresh, diced
        • ¾ cup 2 Tbsp 1 tsp Whole-wheat flour
        • 1 cup Nonfat milk
        • 1 qt Chicken broth, low-sodium
        • 1 tsp Poultry seasoning
        • ¾ tsp Black or white pepper, ground
        • 2 tsp Garlic, minced
        • 1 tsp Ground sage

        50 Servings

          Weight

          • 4 lb Crumbled cornbread made from Cornbread USDA Recipe for CACFP
          • 8 oz Margarine, trans-fat free
          • 1 lb *Celery, fresh, chopped
          • 12 oz *Onions, fresh, chopped
          • 8 oz *Green bell peppers, fresh, diced
          • 8 oz Whole-wheat flour
          • - - Nonfat milk
          • - - Chicken broth, low-sodium
          • - - Poultry seasoning
          • - - Black or white pepper, ground
          • - - Garlic, minced
          • - - Ground sage

          Measure

          • 1 gal 1 qt Crumbled cornbread made from Cornbread USDA Recipe for CACFP
          • 1 cup Margarine trans-fat free
          • 3⅛ cups *Celery, fresh, chopped
          • 2¼ cups 2 Tbsp *Onions, fresh, chopped
          • 1½ cups *Green bell peppers, fresh, dried
          • 1¾ cups 2 tsp Whole-wheat flour
          • 2 cups Nonfat milk
          • 2 qt Chicken broth, low-sodium
          • 2 tsp Poultry seasoning
          • 1½ tsp Black or white pepper, ground
          • 1 Tbsp 1 tsp Garlic, minced
          • 2 tsp Ground sage

          Ingredients
           

          25 Servings

            Weight

            • 2 lb Crumbled cornbread made from Cornbread USDA Recipe for CACFP
            • 4 oz Margarine, trans-fat free
            • 8 oz *Celery, fresh, chopped
            • 6 oz *Onions, fresh, chopped
            • 4 oz *Green bell peppers, fresh, diced
            • 4 oz Whole-wheat flour
            • - - Nonfat milk
            • - - Chicken broth, low-sodium
            • - - Poultry seasoning
            • - - Black or white pepper, ground
            • - - Garlic, minced
            • - - Ground sage

            Measure

            • 2 qt 2 cups Crumbled cornbread made from Cornbread USDA Recipe for CACFP
            • ½ cup Margarine, trans-fat free
            • 1½ cups 1 Tbsp *Celery, fresh, chopped
            • 1 cup 3 Tbsp *Onions, fresh, chopped
            • ¾ cup *Green bell peppers, fresh, diced
            • ¾ cup 2 Tbsp 1 tsp Whole-wheat flour
            • 1 cup Nonfat milk
            • 1 qt Chicken broth, low-sodium
            • 1 tsp Poultry seasoning
            • ¾ tsp Black or white pepper, ground
            • 2 tsp Garlic, minced
            • 1 tsp Ground sage

            50 Servings

              Weight

              • 4 lb Crumbled cornbread made from Cornbread USDA Recipe for CACFP
              • 8 oz Margarine, trans-fat free
              • 1 lb *Celery, fresh, chopped
              • 12 oz *Onions, fresh, chopped
              • 8 oz *Green bell peppers, fresh, diced
              • 8 oz Whole-wheat flour
              • - - Nonfat milk
              • - - Chicken broth, low-sodium
              • - - Poultry seasoning
              • - - Black or white pepper, ground
              • - - Garlic, minced
              • - - Ground sage

              Measure

              • 1 gal 1 qt Crumbled cornbread made from Cornbread USDA Recipe for CACFP
              • 1 cup Margarine trans-fat free
              • 3⅛ cups *Celery, fresh, chopped
              • 2¼ cups 2 Tbsp *Onions, fresh, chopped
              • 1½ cups *Green bell peppers, fresh, dried
              • 1¾ cups 2 tsp Whole-wheat flour
              • 2 cups Nonfat milk
              • 2 qt Chicken broth, low-sodium
              • 2 tsp Poultry seasoning
              • 1½ tsp Black or white pepper, ground
              • 1 Tbsp 1 tsp Garlic, minced
              • 2 tsp Ground sage

              Quantity
               

              25 Servings

                Weight

                • 2 lb Crumbled cornbread made from Cornbread USDA Recipe for CACFP
                • 4 oz Margarine, trans-fat free
                • 8 oz *Celery, fresh, chopped
                • 6 oz *Onions, fresh, chopped
                • 4 oz *Green bell peppers, fresh, diced
                • 4 oz Whole-wheat flour
                • - - Nonfat milk
                • - - Chicken broth, low-sodium
                • - - Poultry seasoning
                • - - Black or white pepper, ground
                • - - Garlic, minced
                • - - Ground sage

                Measure

                • 2 qt 2 cups Crumbled cornbread made from Cornbread USDA Recipe for CACFP
                • ½ cup Margarine, trans-fat free
                • 1½ cups 1 Tbsp *Celery, fresh, chopped
                • 1 cup 3 Tbsp *Onions, fresh, chopped
                • ¾ cup *Green bell peppers, fresh, diced
                • ¾ cup 2 Tbsp 1 tsp Whole-wheat flour
                • 1 cup Nonfat milk
                • 1 qt Chicken broth, low-sodium
                • 1 tsp Poultry seasoning
                • ¾ tsp Black or white pepper, ground
                • 2 tsp Garlic, minced
                • 1 tsp Ground sage

                50 Servings

                  Weight

                  • 4 lb Crumbled cornbread made from Cornbread USDA Recipe for CACFP
                  • 8 oz Margarine, trans-fat free
                  • 1 lb *Celery, fresh, chopped
                  • 12 oz *Onions, fresh, chopped
                  • 8 oz *Green bell peppers, fresh, diced
                  • 8 oz Whole-wheat flour
                  • - - Nonfat milk
                  • - - Chicken broth, low-sodium
                  • - - Poultry seasoning
                  • - - Black or white pepper, ground
                  • - - Garlic, minced
                  • - - Ground sage

                  Measure

                  • 1 gal 1 qt Crumbled cornbread made from Cornbread USDA Recipe for CACFP
                  • 1 cup Margarine trans-fat free
                  • 3⅛ cups *Celery, fresh, chopped
                  • 2¼ cups 2 Tbsp *Onions, fresh, chopped
                  • 1½ cups *Green bell peppers, fresh, dried
                  • 1¾ cups 2 tsp Whole-wheat flour
                  • 2 cups Nonfat milk
                  • 2 qt Chicken broth, low-sodium
                  • 2 tsp Poultry seasoning
                  • 1½ tsp Black or white pepper, ground
                  • 1 Tbsp 1 tsp Garlic, minced
                  • 2 tsp Ground sage
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 2 lb Crumbled cornbread made from Cornbread USDA Recipe for CACFP
                    • 4 oz Margarine, trans-fat free
                    • 8 oz *Celery, fresh, chopped
                    • 6 oz *Onions, fresh, chopped
                    • 4 oz *Green bell peppers, fresh, diced
                    • 4 oz Whole-wheat flour
                    • - - Nonfat milk
                    • - - Chicken broth, low-sodium
                    • - - Poultry seasoning
                    • - - Black or white pepper, ground
                    • - - Garlic, minced
                    • - - Ground sage

                    Measure

                    • 2 qt 2 cups Crumbled cornbread made from Cornbread USDA Recipe for CACFP
                    • ½ cup Margarine, trans-fat free
                    • 1½ cups 1 Tbsp *Celery, fresh, chopped
                    • 1 cup 3 Tbsp *Onions, fresh, chopped
                    • ¾ cup *Green bell peppers, fresh, diced
                    • ¾ cup 2 Tbsp 1 tsp Whole-wheat flour
                    • 1 cup Nonfat milk
                    • 1 qt Chicken broth, low-sodium
                    • 1 tsp Poultry seasoning
                    • ¾ tsp Black or white pepper, ground
                    • 2 tsp Garlic, minced
                    • 1 tsp Ground sage

                    50 Servings

                      Weight

                      • 4 lb Crumbled cornbread made from Cornbread USDA Recipe for CACFP
                      • 8 oz Margarine, trans-fat free
                      • 1 lb *Celery, fresh, chopped
                      • 12 oz *Onions, fresh, chopped
                      • 8 oz *Green bell peppers, fresh, diced
                      • 8 oz Whole-wheat flour
                      • - - Nonfat milk
                      • - - Chicken broth, low-sodium
                      • - - Poultry seasoning
                      • - - Black or white pepper, ground
                      • - - Garlic, minced
                      • - - Ground sage

                      Measure

                      • 1 gal 1 qt Crumbled cornbread made from Cornbread USDA Recipe for CACFP
                      • 1 cup Margarine trans-fat free
                      • 3⅛ cups *Celery, fresh, chopped
                      • 2¼ cups 2 Tbsp *Onions, fresh, chopped
                      • 1½ cups *Green bell peppers, fresh, dried
                      • 1¾ cups 2 tsp Whole-wheat flour
                      • 2 cups Nonfat milk
                      • 2 qt Chicken broth, low-sodium
                      • 2 tsp Poultry seasoning
                      • 1½ tsp Black or white pepper, ground
                      • 1 Tbsp 1 tsp Garlic, minced
                      • 2 tsp Ground sage

                      Quantity
                       

                      25 Servings

                        Weight

                        • 2 lb Crumbled cornbread made from Cornbread USDA Recipe for CACFP
                        • 4 oz Margarine, trans-fat free
                        • 8 oz *Celery, fresh, chopped
                        • 6 oz *Onions, fresh, chopped
                        • 4 oz *Green bell peppers, fresh, diced
                        • 4 oz Whole-wheat flour
                        • - - Nonfat milk
                        • - - Chicken broth, low-sodium
                        • - - Poultry seasoning
                        • - - Black or white pepper, ground
                        • - - Garlic, minced
                        • - - Ground sage

                        Measure

                        • 2 qt 2 cups Crumbled cornbread made from Cornbread USDA Recipe for CACFP
                        • ½ cup Margarine, trans-fat free
                        • 1½ cups 1 Tbsp *Celery, fresh, chopped
                        • 1 cup 3 Tbsp *Onions, fresh, chopped
                        • ¾ cup *Green bell peppers, fresh, diced
                        • ¾ cup 2 Tbsp 1 tsp Whole-wheat flour
                        • 1 cup Nonfat milk
                        • 1 qt Chicken broth, low-sodium
                        • 1 tsp Poultry seasoning
                        • ¾ tsp Black or white pepper, ground
                        • 2 tsp Garlic, minced
                        • 1 tsp Ground sage

                        50 Servings

                          Weight

                          • 4 lb Crumbled cornbread made from Cornbread USDA Recipe for CACFP
                          • 8 oz Margarine, trans-fat free
                          • 1 lb *Celery, fresh, chopped
                          • 12 oz *Onions, fresh, chopped
                          • 8 oz *Green bell peppers, fresh, diced
                          • 8 oz Whole-wheat flour
                          • - - Nonfat milk
                          • - - Chicken broth, low-sodium
                          • - - Poultry seasoning
                          • - - Black or white pepper, ground
                          • - - Garlic, minced
                          • - - Ground sage

                          Measure

                          • 1 gal 1 qt Crumbled cornbread made from Cornbread USDA Recipe for CACFP
                          • 1 cup Margarine trans-fat free
                          • 3⅛ cups *Celery, fresh, chopped
                          • 2¼ cups 2 Tbsp *Onions, fresh, chopped
                          • 1½ cups *Green bell peppers, fresh, dried
                          • 1¾ cups 2 tsp Whole-wheat flour
                          • 2 cups Nonfat milk
                          • 2 qt Chicken broth, low-sodium
                          • 2 tsp Poultry seasoning
                          • 1½ tsp Black or white pepper, ground
                          • 1 Tbsp 1 tsp Garlic, minced
                          • 2 tsp Ground sage
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 2 lb Crumbled cornbread made from Cornbread USDA Recipe for CACFP
                            • 4 oz Margarine, trans-fat free
                            • 8 oz *Celery, fresh, chopped
                            • 6 oz *Onions, fresh, chopped
                            • 4 oz *Green bell peppers, fresh, diced
                            • 4 oz Whole-wheat flour
                            • - - Nonfat milk
                            • - - Chicken broth, low-sodium
                            • - - Poultry seasoning
                            • - - Black or white pepper, ground
                            • - - Garlic, minced
                            • - - Ground sage

                            Measure

                            • 2 qt 2 cups Crumbled cornbread made from Cornbread USDA Recipe for CACFP
                            • ½ cup Margarine, trans-fat free
                            • 1½ cups 1 Tbsp *Celery, fresh, chopped
                            • 1 cup 3 Tbsp *Onions, fresh, chopped
                            • ¾ cup *Green bell peppers, fresh, diced
                            • ¾ cup 2 Tbsp 1 tsp Whole-wheat flour
                            • 1 cup Nonfat milk
                            • 1 qt Chicken broth, low-sodium
                            • 1 tsp Poultry seasoning
                            • ¾ tsp Black or white pepper, ground
                            • 2 tsp Garlic, minced
                            • 1 tsp Ground sage

                            50 Servings

                              Weight

                              • 4 lb Crumbled cornbread made from Cornbread USDA Recipe for CACFP
                              • 8 oz Margarine, trans-fat free
                              • 1 lb *Celery, fresh, chopped
                              • 12 oz *Onions, fresh, chopped
                              • 8 oz *Green bell peppers, fresh, diced
                              • 8 oz Whole-wheat flour
                              • - - Nonfat milk
                              • - - Chicken broth, low-sodium
                              • - - Poultry seasoning
                              • - - Black or white pepper, ground
                              • - - Garlic, minced
                              • - - Ground sage

                              Measure

                              • 1 gal 1 qt Crumbled cornbread made from Cornbread USDA Recipe for CACFP
                              • 1 cup Margarine trans-fat free
                              • 3⅛ cups *Celery, fresh, chopped
                              • 2¼ cups 2 Tbsp *Onions, fresh, chopped
                              • 1½ cups *Green bell peppers, fresh, dried
                              • 1¾ cups 2 tsp Whole-wheat flour
                              • 2 cups Nonfat milk
                              • 2 qt Chicken broth, low-sodium
                              • 2 tsp Poultry seasoning
                              • 1½ tsp Black or white pepper, ground
                              • 1 Tbsp 1 tsp Garlic, minced
                              • 2 tsp Ground sage

                              Quantity
                               

                              25 Servings

                                Weight

                                • 2 lb Crumbled cornbread made from Cornbread USDA Recipe for CACFP
                                • 4 oz Margarine, trans-fat free
                                • 8 oz *Celery, fresh, chopped
                                • 6 oz *Onions, fresh, chopped
                                • 4 oz *Green bell peppers, fresh, diced
                                • 4 oz Whole-wheat flour
                                • - - Nonfat milk
                                • - - Chicken broth, low-sodium
                                • - - Poultry seasoning
                                • - - Black or white pepper, ground
                                • - - Garlic, minced
                                • - - Ground sage

                                Measure

                                • 2 qt 2 cups Crumbled cornbread made from Cornbread USDA Recipe for CACFP
                                • ½ cup Margarine, trans-fat free
                                • 1½ cups 1 Tbsp *Celery, fresh, chopped
                                • 1 cup 3 Tbsp *Onions, fresh, chopped
                                • ¾ cup *Green bell peppers, fresh, diced
                                • ¾ cup 2 Tbsp 1 tsp Whole-wheat flour
                                • 1 cup Nonfat milk
                                • 1 qt Chicken broth, low-sodium
                                • 1 tsp Poultry seasoning
                                • ¾ tsp Black or white pepper, ground
                                • 2 tsp Garlic, minced
                                • 1 tsp Ground sage

                                50 Servings

                                  Weight

                                  • 4 lb Crumbled cornbread made from Cornbread USDA Recipe for CACFP
                                  • 8 oz Margarine, trans-fat free
                                  • 1 lb *Celery, fresh, chopped
                                  • 12 oz *Onions, fresh, chopped
                                  • 8 oz *Green bell peppers, fresh, diced
                                  • 8 oz Whole-wheat flour
                                  • - - Nonfat milk
                                  • - - Chicken broth, low-sodium
                                  • - - Poultry seasoning
                                  • - - Black or white pepper, ground
                                  • - - Garlic, minced
                                  • - - Ground sage

                                  Measure

                                  • 1 gal 1 qt Crumbled cornbread made from Cornbread USDA Recipe for CACFP
                                  • 1 cup Margarine trans-fat free
                                  • 3⅛ cups *Celery, fresh, chopped
                                  • 2¼ cups 2 Tbsp *Onions, fresh, chopped
                                  • 1½ cups *Green bell peppers, fresh, dried
                                  • 1¾ cups 2 tsp Whole-wheat flour
                                  • 2 cups Nonfat milk
                                  • 2 qt Chicken broth, low-sodium
                                  • 2 tsp Poultry seasoning
                                  • 1½ tsp Black or white pepper, ground
                                  • 1 Tbsp 1 tsp Garlic, minced
                                  • 2 tsp Ground sage
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 2 lb Crumbled cornbread made from Cornbread USDA Recipe for CACFP
                                    • 4 oz Margarine, trans-fat free
                                    • 8 oz *Celery, fresh, chopped
                                    • 6 oz *Onions, fresh, chopped
                                    • 4 oz *Green bell peppers, fresh, diced
                                    • 4 oz Whole-wheat flour
                                    • - - Nonfat milk
                                    • - - Chicken broth, low-sodium
                                    • - - Poultry seasoning
                                    • - - Black or white pepper, ground
                                    • - - Garlic, minced
                                    • - - Ground sage

                                    Measure

                                    • 2 qt 2 cups Crumbled cornbread made from Cornbread USDA Recipe for CACFP
                                    • ½ cup Margarine, trans-fat free
                                    • 1½ cups 1 Tbsp *Celery, fresh, chopped
                                    • 1 cup 3 Tbsp *Onions, fresh, chopped
                                    • ¾ cup *Green bell peppers, fresh, diced
                                    • ¾ cup 2 Tbsp 1 tsp Whole-wheat flour
                                    • 1 cup Nonfat milk
                                    • 1 qt Chicken broth, low-sodium
                                    • 1 tsp Poultry seasoning
                                    • ¾ tsp Black or white pepper, ground
                                    • 2 tsp Garlic, minced
                                    • 1 tsp Ground sage

                                    50 Servings

                                      Weight

                                      • 4 lb Crumbled cornbread made from Cornbread USDA Recipe for CACFP
                                      • 8 oz Margarine, trans-fat free
                                      • 1 lb *Celery, fresh, chopped
                                      • 12 oz *Onions, fresh, chopped
                                      • 8 oz *Green bell peppers, fresh, diced
                                      • 8 oz Whole-wheat flour
                                      • - - Nonfat milk
                                      • - - Chicken broth, low-sodium
                                      • - - Poultry seasoning
                                      • - - Black or white pepper, ground
                                      • - - Garlic, minced
                                      • - - Ground sage

                                      Measure

                                      • 1 gal 1 qt Crumbled cornbread made from Cornbread USDA Recipe for CACFP
                                      • 1 cup Margarine trans-fat free
                                      • 3⅛ cups *Celery, fresh, chopped
                                      • 2¼ cups 2 Tbsp *Onions, fresh, chopped
                                      • 1½ cups *Green bell peppers, fresh, dried
                                      • 1¾ cups 2 tsp Whole-wheat flour
                                      • 2 cups Nonfat milk
                                      • 2 qt Chicken broth, low-sodium
                                      • 2 tsp Poultry seasoning
                                      • 1½ tsp Black or white pepper, ground
                                      • 1 Tbsp 1 tsp Garlic, minced
                                      • 2 tsp Ground sage

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 2 lb Crumbled cornbread made from Cornbread USDA Recipe for CACFP
                                        • 4 oz Margarine, trans-fat free
                                        • 8 oz *Celery, fresh, chopped
                                        • 6 oz *Onions, fresh, chopped
                                        • 4 oz *Green bell peppers, fresh, diced
                                        • 4 oz Whole-wheat flour
                                        • - - Nonfat milk
                                        • - - Chicken broth, low-sodium
                                        • - - Poultry seasoning
                                        • - - Black or white pepper, ground
                                        • - - Garlic, minced
                                        • - - Ground sage

                                        Measure

                                        • 2 qt 2 cups Crumbled cornbread made from Cornbread USDA Recipe for CACFP
                                        • ½ cup Margarine, trans-fat free
                                        • 1½ cups 1 Tbsp *Celery, fresh, chopped
                                        • 1 cup 3 Tbsp *Onions, fresh, chopped
                                        • ¾ cup *Green bell peppers, fresh, diced
                                        • ¾ cup 2 Tbsp 1 tsp Whole-wheat flour
                                        • 1 cup Nonfat milk
                                        • 1 qt Chicken broth, low-sodium
                                        • 1 tsp Poultry seasoning
                                        • ¾ tsp Black or white pepper, ground
                                        • 2 tsp Garlic, minced
                                        • 1 tsp Ground sage

                                        50 Servings

                                          Weight

                                          • 4 lb Crumbled cornbread made from Cornbread USDA Recipe for CACFP
                                          • 8 oz Margarine, trans-fat free
                                          • 1 lb *Celery, fresh, chopped
                                          • 12 oz *Onions, fresh, chopped
                                          • 8 oz *Green bell peppers, fresh, diced
                                          • 8 oz Whole-wheat flour
                                          • - - Nonfat milk
                                          • - - Chicken broth, low-sodium
                                          • - - Poultry seasoning
                                          • - - Black or white pepper, ground
                                          • - - Garlic, minced
                                          • - - Ground sage

                                          Measure

                                          • 1 gal 1 qt Crumbled cornbread made from Cornbread USDA Recipe for CACFP
                                          • 1 cup Margarine trans-fat free
                                          • 3⅛ cups *Celery, fresh, chopped
                                          • 2¼ cups 2 Tbsp *Onions, fresh, chopped
                                          • 1½ cups *Green bell peppers, fresh, dried
                                          • 1¾ cups 2 tsp Whole-wheat flour
                                          • 2 cups Nonfat milk
                                          • 2 qt Chicken broth, low-sodium
                                          • 2 tsp Poultry seasoning
                                          • 1½ tsp Black or white pepper, ground
                                          • 1 Tbsp 1 tsp Garlic, minced
                                          • 2 tsp Ground sage
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • See Cornbread USDA Recipe for CACFP for ingredients and directions.
                                          • Crumble cornbread. Set aside for step 7.
                                          • In a medium stock pot, add margarine, celery, onions, and bell peppers. Sauté uncovered for 2–3 minutes over high heat, stirring constantly.
                                          • Turn heat down to medium. Add flour, stirring constantly. Onion mixture will have a pasty consistency.
                                          • Add milk and chicken broth. Continue stirring to avoid lumps.
                                          • Add poultry seasoning, pepper, garlic, and sage. Simmer uncovered for 2–3 minutes. Set aside for step 7.
                                          • Combine chicken broth mixture and crumbled cornbread in a large bowl. Stir well.
                                          • Spread 2 qt 3¾ cups (about 5 lb) cornbread stuffing evenly into a half steam table pan (12" x 10" x 2½") 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 2³⁄8").

                                          Nutrition INFORMATION

                                          Cornbread Stuffing USDA Recipe for Child Care Centers
                                          Amount Per Serving
                                           
                                          1 piece
                                          Calories
                                          136
                                          Total Fat
                                           
                                          5
                                          g
                                          8
                                          %
                                          Saturated Fat
                                           
                                          1
                                          g
                                          6
                                          %
                                          Cholesterol
                                           
                                          11
                                          mg
                                          4
                                          %
                                          Sodium
                                           
                                          190
                                          mg
                                          8
                                          %
                                          Total Carbohydrate
                                           
                                          20
                                          g
                                          7
                                          %
                                          Dietary Fiber
                                           
                                          2
                                          g
                                          8
                                          %
                                          Total Sugars
                                           
                                          5
                                          g
                                          6
                                          %
                                          Added Sugars included
                                           
                                          0
                                          g
                                          Protein
                                           
                                          4
                                          g
                                          8
                                          %
                                          Vitamin D
                                           
                                          13
                                          IU
                                          87
                                          %
                                          Calcium
                                           
                                          52
                                          mg
                                          5
                                          %
                                          Iron
                                           
                                          1
                                          mg
                                          6
                                          %
                                          Potassium
                                           
                                          179
                                          mg
                                          5
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          25 Servings:
                                          Mature onions: 7 oz
                                          Celery: 10 oz
                                          Green bell peppers: 5 oz
                                          50 Servings:
                                          Mature onions: 14 oz
                                          Celery: 1 lb 4 oz
                                          Green bell peppers: 10 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 4 lb 6 oz
                                          About 2 qt ¾ cup/1steam table pan
                                          (12" x 10′′ x 2½")
                                          50 Servings:
                                          About 8 lb 12 oz
                                          About 1 gal 1½ cups/2 steam table pans
                                          (12" x 10" x 2½")