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Nutrition INFORMATION Turkey and Dressing Supreme USDA Recipe for Schools Amount Per Serving 1 piece Calories 171 Total Fat 6 g 9 % Saturated Fat 1 g 6 % Cholesterol 32 mg 11 % Sodium 421 mg 18 % Total Carbohydrate 21 g 7 % Dietary Fiber 2 g 8 % Total Sugars 5 g 6 % Protein 12 g 24 % Vitamin D 13 IU 87 % Calcium 52 mg 5 % Iron 1 mg 6 % Potassium 179 mg 5 % N/A=data not available *Marketing Guide 50 Servings: Mature onions: 14 ozCelery: 1 lb 4 ozRed bell peppers: 10 oz 100 Servings: Mature onions: 1 lb 12 ozCelery: 2 lb 8 ozRed 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

The dressing will absorb excess exudate while maintaining a moist wound environment

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One version attributes the invention to the personal chef of hotel magnate George Boldt, who built Boldt Castle on an island off Alexandria Bay to use as his country home