Poultry Dressing

Recipe No. 365 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

Celery, chopped — 5 pounds (5 No. 56 dippers)

• Onions, finely chopped — 2½ pounds (2½ No. 56 dippers)

Fat (for frying) — 3 pounds (1½ No. 56 dippers)

• Bread crumbs, soft — 24 pounds (48 No. 56 dippers)
• Poultry seasoning — 1½ ounces (3 mess kit spoons)
• Salt — 2 ounces (4 mess kit spoons)

Pepper — ½ ounce (2 mess kit spoons)

• Parsley, finely chopped — 8 ounces (1 mess kit cup)

Directions

1. Fry celery and onions until partially cooked.
2. Add bread crumbs, poultry seasoning, salt, pepper, and parsley; mix well.
3. Place in greased baking pans; cover with buttered parchment paper.
4. Bake in moderate oven (350° F.) about 1 to 1½ hours.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Celery, chopped — 6⅓ oz Onions, finely chopped — 3¼ oz Fat (for frying) — 3¾ oz Bread crumbs, soft — 1 lb 14¾ oz Poultry seasoning — about ¾ tsp Salt — about 1 tsp Pepper — a pinch Parsley, finely chopped — ⅔ oz

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 365, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.