in cups and teaspoons are approximate values.
prepared, crumbled ||39.50||869.00||12
flakes, dried||0.04||0.88||2 tsp.|
oven to 325° F. Conventional oven should be heated to 350° F.
Grease 9 x 13-inch baking pan.
Peel onions and puree in food processor. Place in bowl. Set aside.
Finely chop celery in food processor. Add to onion puree. Set aside.
Heat sauté pan over medium heat. Melt butter and sauté onion and
celery mixture until soft (about 5 minutes).
Add to crumbled, prepared cornbread. Mix well. In a separate bowl,
combine salt, poultry seasoning, black pepper, parsley and sage.
Add to cornbread-sautéed vegetable mixture.
Add chicken broth. Mix well. Spoon dressing into prepared baking
Bake for approximately 35 minutes at 325° F or 350° F, depending
flight preparation: Baked
dressing is transferred to metal tray and freeze-dried accordingly.
One serving of cornbread dressing shall weigh approximately 145
g prior to freeze-drying and 50 g after freeze-drying.
This recipe is based on the "formulations" for actual space flight
missions. Actual measurements are estimates.
It should also
be noted, "space flight food" recipes are designed with
significant flavoring to compensate for the freeze-drying process.
Food recipes are created using "formulations" instead
of traditional recipes. This is because formulations are more "reproducible"
than traditional recipes. Formulations use percentages and weights,
which are exact measurements, as opposed to typical U.S. recipes
that are more subjective and more susceptible to user errors.