Nutrition Facts
Stuffing: its not just a good side dish during Thanksgiving. This 4-ingredient recipe will allow you to simply and easily exceed your patron's expectations.
Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
| Profit Per Serving | ||||
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| - | = | |||
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
| Profit Per Meal | ||||
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| × | = | |||
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
| Profit Per Day | |||||
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| × | = | ||||
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.
| Ingredients | Weight | Measure |
| butter | 8 oz. | 1 cups |
| water | 1 1/2 qt. | |
| bulk ground pork sausage, cooked | 1 lb. |
| Instructions |
| 1. Combine stuffing seasoning packet, butter and water in saucepot. Heat to a boil. Remove from heat. 2. Add stuffing and sausage. Mix lightly. Place in greased full hotel pan (20x12x2). 3. Bake at 350º F. for 25 minutes or until hot. CCP: Bake until internal temperature is 165º F. or higher for 15 seconds. 4. CCP: Hold at 140º F. or higher. Portion using No. 8 scoop (1/2 cup). |
