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    Almost Kraft Stove Top Stuffing Mix


    Source of Recipe


    CD Kitchen

    List of Ingredients




    1/3 cup minced fresh celery
    4 slices white bread -- to 5
    3 slices wheat bread -- to 4
    3 chicken bouillon cubes -- crushed
    2 teaspoons dried chopped onions
    1 1/2 teaspoons dried parsley
    1/8 teaspoon sugar
    1/8 teaspoon onion powder
    --TO MAKE STUFFING--
    1 2/3 cups water
    1/4 cup margarine

    Recipe



    1. Arrange the celery pieces on a plate and set the plate in a warm
    place -- a sunny window is best -- for 24 hours or until the celery is
    thoroughly dry. This is the best way to dry the tiny pieces of celery
    for the instant stuffing mix. You must be sure to remove all moisture
    from the celery. You should end up with 2 teaspoons of dried celery for
    every 1/3 cup of freshly minced.

    2. Prepare bread crumbs by stacking the bread slices on top of each
    other and squishing them down flat with the palms of your hands. This
    will create denser bread crumbs that will not become soggy and pasty
    when cooking. Use a sharp knife to dice the bread into little pieces.
    You should have about 2-1/2 cups of white bread and 1-1/2 cups of wheat
    for a total of around 4 cups of bread.

    3. Preheat oven to 250 degrees. Spread the bread crumbs on a cookie
    sheet. Bake for 30 to 40 minutes or until bread is completely dry. You
    should now have around 2-2/3 cups of dry bread crumbs.

    4. To make the vegetable/seasoning mix, combine the dried celery with
    chicken bouillon powder, onions, parsley, sugar, and onion powder in a
    small bowl. You now have a stuffing kit that can be sealed up and stored

 

 

 


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