Stuffing seasoning mix

1 servings

Ingredients

Quantity Ingredient
1 teaspoon Ground Sage; or Poultry Seasoning
1 teaspoon Instant Chicken Bouillon Granules
1 tablespoon Dried Chopped Celery
2 tablespoons Dried Minced Onion
2 teaspoons Dried Parsley Leaves; crushed
⅛ teaspoon Ground Pepper

Directions

Cut a 6-inch square of heavy-duty foil. Place all ingredients in center of foil. Fold foil to make an airtight pachage. Label with date and contents.

Store in a cool, dry place. Use within 6 months.

Makes 1 package of STUFFING SEASONING MIX.

SAUCEPAN STUFFING 1-¼ Cups Water 3 Tbs. Butter or Margarine 1 Pkg. STUFFING SEASONING MIX 4 Cups Partially Dried ½-inch Bread Crumbs

In a medium saucepan, combine water, butter or margarine and STUFFING SEASONING MIX. Bring to a boil over medium-high heat.

Reduce heat to medium; simmer about 5 minutes. Stir in bread cubes.

Cook 1 to 2 minutes until liquid is absorbed, stirring constantly.

Cover, remove from heat. Let stand 5 minutes before serving. Makes 4 to 6 servings. VARIATIONS: WHOLE-WHEAT STUFFING: Substitute 2 cups partially dried whole-wheat bread pieces for half of bread cubes.

CORNBREAD STUFFING: Use 3 cups crumbled cornbread for bread crumbs.

GRANOLA STUFFING: Add ½ cup granola. Increase water to 1-½ cups.

NUT STUFFING: Add ¼ cup walnuts or diced water chestnuts.

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