Cornbread Stuffing USDA Recipe for Schools

This recipe unites cornbread, whole-wheat flour, celery, onions, green peppers, and spices to form a delicious southern side.
NSLP/SBP CREDITING INFORMATION
1 piece provides 1.25 oz equivalent grains.
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Ingredients
 

50 Servings

    Weight

    • 4 lb Cornbread, crumbled made from Cornbread USDA Recipe for School
    • 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
    • - - Sage, ground

    Measure

    • 1 gal 1 qt Cornbread, crumbled made from Cornbread USDA Recipe for Schools
    • 1 cup Margarine, trans-fat free
    • 3⅛ cups *Celery, fresh, chopped
    • 2¼ cups 2 Tbsp *Onions, fresh, chopped
    • 1½ cups *Green bell peppers, fresh, diced
    • 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 Sage, ground

    100 Servings

      Weight

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

      Measure

      • 2 gal 2 qt Cornbread, crumbled made from Cornbread USDA Recipe for School
      • 2 cups Margarine, trans-fat free
      • 1 qt 2¼ cups *Celery, fresh, chopped
      • 1 qt ¾ cup *Onions, fresh, chopped
      • 3 cups *Green bell peppers, fresh, diced
      • 3½ cups 1 Tbsp 1 tsp Whole-wheat
      • 1 qt Nonfat milk
      • 1 gal Chicken broth, low-sodium
      • 1 Tbsp 1 tsp Poultry seasoning
      • 1 Tbsp Black or white pepper, ground
      • 2 Tbsp 2 tsp Garlic, minced
      • 1 Tbsp 1 tsp Sage, ground

      Quantity
       

      50 Servings

        Weight

        • 4 lb Cornbread, crumbled made from Cornbread USDA Recipe for School
        • 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
        • - - Sage, ground

        Measure

        • 1 gal 1 qt Cornbread, crumbled made from Cornbread USDA Recipe for Schools
        • 1 cup Margarine, trans-fat free
        • 3⅛ cups *Celery, fresh, chopped
        • 2¼ cups 2 Tbsp *Onions, fresh, chopped
        • 1½ cups *Green bell peppers, fresh, diced
        • 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 Sage, ground

        100 Servings

          Weight

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

          Measure

          • 2 gal 2 qt Cornbread, crumbled made from Cornbread USDA Recipe for School
          • 2 cups Margarine, trans-fat free
          • 1 qt 2¼ cups *Celery, fresh, chopped
          • 1 qt ¾ cup *Onions, fresh, chopped
          • 3 cups *Green bell peppers, fresh, diced
          • 3½ cups 1 Tbsp 1 tsp Whole-wheat
          • 1 qt Nonfat milk
          • 1 gal Chicken broth, low-sodium
          • 1 Tbsp 1 tsp Poultry seasoning
          • 1 Tbsp Black or white pepper, ground
          • 2 Tbsp 2 tsp Garlic, minced
          • 1 Tbsp 1 tsp Sage, ground

          Ingredients
           

          50 Servings

            Weight

            • 4 lb Cornbread, crumbled made from Cornbread USDA Recipe for School
            • 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
            • - - Sage, ground

            Measure

            • 1 gal 1 qt Cornbread, crumbled made from Cornbread USDA Recipe for Schools
            • 1 cup Margarine, trans-fat free
            • 3⅛ cups *Celery, fresh, chopped
            • 2¼ cups 2 Tbsp *Onions, fresh, chopped
            • 1½ cups *Green bell peppers, fresh, diced
            • 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 Sage, ground

            100 Servings

              Weight

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

              Measure

              • 2 gal 2 qt Cornbread, crumbled made from Cornbread USDA Recipe for School
              • 2 cups Margarine, trans-fat free
              • 1 qt 2¼ cups *Celery, fresh, chopped
              • 1 qt ¾ cup *Onions, fresh, chopped
              • 3 cups *Green bell peppers, fresh, diced
              • 3½ cups 1 Tbsp 1 tsp Whole-wheat
              • 1 qt Nonfat milk
              • 1 gal Chicken broth, low-sodium
              • 1 Tbsp 1 tsp Poultry seasoning
              • 1 Tbsp Black or white pepper, ground
              • 2 Tbsp 2 tsp Garlic, minced
              • 1 Tbsp 1 tsp Sage, ground

              Quantity
               

              50 Servings

                Weight

                • 4 lb Cornbread, crumbled made from Cornbread USDA Recipe for School
                • 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
                • - - Sage, ground

                Measure

                • 1 gal 1 qt Cornbread, crumbled made from Cornbread USDA Recipe for Schools
                • 1 cup Margarine, trans-fat free
                • 3⅛ cups *Celery, fresh, chopped
                • 2¼ cups 2 Tbsp *Onions, fresh, chopped
                • 1½ cups *Green bell peppers, fresh, diced
                • 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 Sage, ground

                100 Servings

                  Weight

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

                  Measure

                  • 2 gal 2 qt Cornbread, crumbled made from Cornbread USDA Recipe for School
                  • 2 cups Margarine, trans-fat free
                  • 1 qt 2¼ cups *Celery, fresh, chopped
                  • 1 qt ¾ cup *Onions, fresh, chopped
                  • 3 cups *Green bell peppers, fresh, diced
                  • 3½ cups 1 Tbsp 1 tsp Whole-wheat
                  • 1 qt Nonfat milk
                  • 1 gal Chicken broth, low-sodium
                  • 1 Tbsp 1 tsp Poultry seasoning
                  • 1 Tbsp Black or white pepper, ground
                  • 2 Tbsp 2 tsp Garlic, minced
                  • 1 Tbsp 1 tsp Sage, ground
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 4 lb Cornbread, crumbled made from Cornbread USDA Recipe for School
                    • 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
                    • - - Sage, ground

                    Measure

                    • 1 gal 1 qt Cornbread, crumbled made from Cornbread USDA Recipe for Schools
                    • 1 cup Margarine, trans-fat free
                    • 3⅛ cups *Celery, fresh, chopped
                    • 2¼ cups 2 Tbsp *Onions, fresh, chopped
                    • 1½ cups *Green bell peppers, fresh, diced
                    • 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 Sage, ground

                    100 Servings

                      Weight

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

                      Measure

                      • 2 gal 2 qt Cornbread, crumbled made from Cornbread USDA Recipe for School
                      • 2 cups Margarine, trans-fat free
                      • 1 qt 2¼ cups *Celery, fresh, chopped
                      • 1 qt ¾ cup *Onions, fresh, chopped
                      • 3 cups *Green bell peppers, fresh, diced
                      • 3½ cups 1 Tbsp 1 tsp Whole-wheat
                      • 1 qt Nonfat milk
                      • 1 gal Chicken broth, low-sodium
                      • 1 Tbsp 1 tsp Poultry seasoning
                      • 1 Tbsp Black or white pepper, ground
                      • 2 Tbsp 2 tsp Garlic, minced
                      • 1 Tbsp 1 tsp Sage, ground

                      Quantity
                       

                      50 Servings

                        Weight

                        • 4 lb Cornbread, crumbled made from Cornbread USDA Recipe for School
                        • 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
                        • - - Sage, ground

                        Measure

                        • 1 gal 1 qt Cornbread, crumbled made from Cornbread USDA Recipe for Schools
                        • 1 cup Margarine, trans-fat free
                        • 3⅛ cups *Celery, fresh, chopped
                        • 2¼ cups 2 Tbsp *Onions, fresh, chopped
                        • 1½ cups *Green bell peppers, fresh, diced
                        • 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 Sage, ground

                        100 Servings

                          Weight

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

                          Measure

                          • 2 gal 2 qt Cornbread, crumbled made from Cornbread USDA Recipe for School
                          • 2 cups Margarine, trans-fat free
                          • 1 qt 2¼ cups *Celery, fresh, chopped
                          • 1 qt ¾ cup *Onions, fresh, chopped
                          • 3 cups *Green bell peppers, fresh, diced
                          • 3½ cups 1 Tbsp 1 tsp Whole-wheat
                          • 1 qt Nonfat milk
                          • 1 gal Chicken broth, low-sodium
                          • 1 Tbsp 1 tsp Poultry seasoning
                          • 1 Tbsp Black or white pepper, ground
                          • 2 Tbsp 2 tsp Garlic, minced
                          • 1 Tbsp 1 tsp Sage, ground
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 4 lb Cornbread, crumbled made from Cornbread USDA Recipe for School
                            • 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
                            • - - Sage, ground

                            Measure

                            • 1 gal 1 qt Cornbread, crumbled made from Cornbread USDA Recipe for Schools
                            • 1 cup Margarine, trans-fat free
                            • 3⅛ cups *Celery, fresh, chopped
                            • 2¼ cups 2 Tbsp *Onions, fresh, chopped
                            • 1½ cups *Green bell peppers, fresh, diced
                            • 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 Sage, ground

                            100 Servings

                              Weight

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

                              Measure

                              • 2 gal 2 qt Cornbread, crumbled made from Cornbread USDA Recipe for School
                              • 2 cups Margarine, trans-fat free
                              • 1 qt 2¼ cups *Celery, fresh, chopped
                              • 1 qt ¾ cup *Onions, fresh, chopped
                              • 3 cups *Green bell peppers, fresh, diced
                              • 3½ cups 1 Tbsp 1 tsp Whole-wheat
                              • 1 qt Nonfat milk
                              • 1 gal Chicken broth, low-sodium
                              • 1 Tbsp 1 tsp Poultry seasoning
                              • 1 Tbsp Black or white pepper, ground
                              • 2 Tbsp 2 tsp Garlic, minced
                              • 1 Tbsp 1 tsp Sage, ground

                              Quantity
                               

                              50 Servings

                                Weight

                                • 4 lb Cornbread, crumbled made from Cornbread USDA Recipe for School
                                • 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
                                • - - Sage, ground

                                Measure

                                • 1 gal 1 qt Cornbread, crumbled made from Cornbread USDA Recipe for Schools
                                • 1 cup Margarine, trans-fat free
                                • 3⅛ cups *Celery, fresh, chopped
                                • 2¼ cups 2 Tbsp *Onions, fresh, chopped
                                • 1½ cups *Green bell peppers, fresh, diced
                                • 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 Sage, ground

                                100 Servings

                                  Weight

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

                                  Measure

                                  • 2 gal 2 qt Cornbread, crumbled made from Cornbread USDA Recipe for School
                                  • 2 cups Margarine, trans-fat free
                                  • 1 qt 2¼ cups *Celery, fresh, chopped
                                  • 1 qt ¾ cup *Onions, fresh, chopped
                                  • 3 cups *Green bell peppers, fresh, diced
                                  • 3½ cups 1 Tbsp 1 tsp Whole-wheat
                                  • 1 qt Nonfat milk
                                  • 1 gal Chicken broth, low-sodium
                                  • 1 Tbsp 1 tsp Poultry seasoning
                                  • 1 Tbsp Black or white pepper, ground
                                  • 2 Tbsp 2 tsp Garlic, minced
                                  • 1 Tbsp 1 tsp Sage, ground
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 4 lb Cornbread, crumbled made from Cornbread USDA Recipe for School
                                    • 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
                                    • - - Sage, ground

                                    Measure

                                    • 1 gal 1 qt Cornbread, crumbled made from Cornbread USDA Recipe for Schools
                                    • 1 cup Margarine, trans-fat free
                                    • 3⅛ cups *Celery, fresh, chopped
                                    • 2¼ cups 2 Tbsp *Onions, fresh, chopped
                                    • 1½ cups *Green bell peppers, fresh, diced
                                    • 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 Sage, ground

                                    100 Servings

                                      Weight

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

                                      Measure

                                      • 2 gal 2 qt Cornbread, crumbled made from Cornbread USDA Recipe for School
                                      • 2 cups Margarine, trans-fat free
                                      • 1 qt 2¼ cups *Celery, fresh, chopped
                                      • 1 qt ¾ cup *Onions, fresh, chopped
                                      • 3 cups *Green bell peppers, fresh, diced
                                      • 3½ cups 1 Tbsp 1 tsp Whole-wheat
                                      • 1 qt Nonfat milk
                                      • 1 gal Chicken broth, low-sodium
                                      • 1 Tbsp 1 tsp Poultry seasoning
                                      • 1 Tbsp Black or white pepper, ground
                                      • 2 Tbsp 2 tsp Garlic, minced
                                      • 1 Tbsp 1 tsp Sage, ground

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 4 lb Cornbread, crumbled made from Cornbread USDA Recipe for School
                                        • 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
                                        • - - Sage, ground

                                        Measure

                                        • 1 gal 1 qt Cornbread, crumbled made from Cornbread USDA Recipe for Schools
                                        • 1 cup Margarine, trans-fat free
                                        • 3⅛ cups *Celery, fresh, chopped
                                        • 2¼ cups 2 Tbsp *Onions, fresh, chopped
                                        • 1½ cups *Green bell peppers, fresh, diced
                                        • 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 Sage, ground

                                        100 Servings

                                          Weight

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

                                          Measure

                                          • 2 gal 2 qt Cornbread, crumbled made from Cornbread USDA Recipe for School
                                          • 2 cups Margarine, trans-fat free
                                          • 1 qt 2¼ cups *Celery, fresh, chopped
                                          • 1 qt ¾ cup *Onions, fresh, chopped
                                          • 3 cups *Green bell peppers, fresh, diced
                                          • 3½ cups 1 Tbsp 1 tsp Whole-wheat
                                          • 1 qt Nonfat milk
                                          • 1 gal Chicken broth, low-sodium
                                          • 1 Tbsp 1 tsp Poultry seasoning
                                          • 1 Tbsp Black or white pepper, ground
                                          • 2 Tbsp 2 tsp Garlic, minced
                                          • 1 Tbsp 1 tsp Sage, ground
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • See Cornbread USDA Recipe for Schools for ingredients and directions.
                                          • Crumble cornbread. Set aside for step 7.
                                          • In a medium stock pot, add margarine, celery, onions, and bell peppers. Saute 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 50 servings, use 2 pans.
                                            For 100 servings, use 4 pan.
                                          • 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 135 °F or higher.
                                          • Portion: Cut each pan 5 x 5 (25 pieces per pan).
                                            Serve 1 piece (about 2" x 2³⁄8").

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Cornbread Stuffing USDA Recipe for Schools
                                          Amount Per Serving 1 piece
                                          Calories 136 Calories from Fat 45
                                          % Daily Value*
                                          Total Fat 5g8%
                                          Saturated Fat 1g6%
                                          Cholesterol 11mg4%
                                          Sodium 190mg8%
                                          Potassium 179mg5%
                                          Total Carbohydrates 20g7%
                                          Dietary Fiber 2g8%
                                          Total Sugars 5g6%
                                          Protein 4g8%
                                          Vitamin D 13IU87%
                                          Calcium 52mg5%
                                          Iron 1mg6%
                                          *
                                          *Marketing Guide
                                          50 Servings:

                                          Mature onions: 14 oz

                                          Celery: 1 lb 4 oz

                                          Green bell peppers: 10 oz

                                          100 Servings:

                                          Mature onions: 1 lb 12 oz

                                          Celery: 2 lb 8 oz

                                          Green bell peppers: 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
                                          50 Servings:

                                          About 8 lb 12 oz

                                          About 1 gal 1½ cups/2 steam table pans (12" x 10" x 2½")

                                          100 Servings:

                                          About 17 lb 8 oz

                                          About 2 gal 3 cups/4 steam table pans (12" x 10" x 2½")