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
in a dry place until you are ready to use it.
5. To make the stuffing, mix the vegetable/seasoning mix with 1 2/3 cups
water in a medium saucepan over medium heat. Bring the mixture to a
boil, then reduce heat to low, cover, and simmer for 10 minutes. Stir in
the bread crumbs, cover, and remove from heat. Let stuffing stand 5 to 7
minutes. Fluff it with a fork before serving. Makes 6 servings.
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