Instant stuffing mix
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | Unseasoned Toasted Bread Cubes |
| 3 | tablespoons | Dried celery flakes |
| 1 | tablespoon | Dried Parsley Flakes |
| 2 | teaspoons | Dried minced onion |
| 2 | teaspoons | Chicken bouillon granules |
| ¼ | teaspoon | Poultry seasoning |
| ¼ | teaspoon | Rubbeb sage |
| ADDlTlONAL INGREDIENTS: | ||
| 1 | cup | Water |
| 2 | tablespoons | Butter or margarine |
Directions
Place bread cubes in a jar or resealable plastic bag. In a small plastic bag, combine celery flakes, parsley flakes, onion, bouillon, poultry seasoning and sage; mix well. Tie bag shut and attach to jar or bag of bread cubes. Yield: 1 batch. To prepare stuffing: In a saucepan over medium heat, bring water, butter and contents of Seasoning packet to a boil.
Reduce heat; cover and simmer for 10 minutes. Remove from the heat, add bread cubes and mix gently. Cover and let stand for 5 minutes. Toss with a fork before serving. Yield: 6 servings per batch. Nutritional Analysis: One ½-cup serving (prepared with margarine and low-sodium bouillon) equals 122 calories, 162 mg sodlum, trace cholesterol, 15 gm carbo- hydrate, 3 gm protein, 6 gm fat.
Diabetic Exchanges: 1 Starch, 1 fat.
Darlene Markel of Sublimity, Oregon reveals, "I use dry bread for this recipe, which costs just a fractian of the price of a store-bought mix. " Recipe by: Taste of Home Magazine Dec/Jan '97 Posted to recipelu-digest Volume 01 Number 328 by Dianne Waller <dwaller@...> on Nov 29, 1997