Homemade Top of the Stove Stuffing
Source of Recipe
SandyOh
List of Ingredients
3/4 stick margarine or butter
2 onions -- diced
1/2 cup thinly sliced celery
1/2 cup finely diced carrots
1 tablespoon snipped parsley
2 cups chicken broth or bouillon
1/2 teaspoon poultry seasoning
1/2 teaspoon marjoram leaves
Seasoned salt and pepper to taste
5 cups buttered 1/2-inch cubed croutons
1 can sliced mushrooms (optional) -- drained
Recipe
Saute onions in butter or margarine. Add sliced celery, carrots and parsley. Saute and stir for 2 minutes. Add chicken broth or bouillon, poultry seasoning, marjoram leaves, and seasoned salt and pepper to taste. Simmer for 15 minutes or until vegetables are tender.
Stir in croutons. Cover and remove from heat. Allow to stand for 5 minutes. Toss and serve. Optional - add sliced mushrooms, if desired.
Note: Quick, easy and good! Also, a real money saver especially if you save your stale bread and make your own croutons. Here's how to do it:
Cut bread slices that have been spread on both sides with butter, into cubes. Leave plain or sprinkle with herbs and seasonings as desired.
Spread in shallow pan, put them in a 350 F. oven for 15-20 minutes, tossing every 5 minutes to brown and crisp them. Store in airtight containers.
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