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

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