Prep 5 mins
Cook 10 mins
Taken from Budget101.com
- 1419.54 ml cubed bread
- 14.79 ml parsley flakes
- 3 chicken bouillon cubes
- 59.14 ml dried onion flakes
- 118.29 ml dried celery flakes
- 4.92 ml thyme
- 4.92 ml pepper
- 2.46 ml sage
- 2.46 ml salt
- Preheat oven to 350 degrees.
- Bake bread 8 to 10 minutes, cool.
- Dump all ingredients in a large bowl (that has a cover!) shake well to blend.
- To Use: Combine 2 cups stuffing mix, 1/2 cup boiling water, 2 tablespoons melted butter in a saucepan.
We halved the amount and made it a bit different by just toasting the bread in the toaster. We used 7 slices total (ok, started with 8 slices but buttered and ate one. lol) Also, since we keep 'Better than Bullion' brand in our pantry (which is a concentrated paste rather than dried bullion), we added the chicken flavor to the water rather than adding it to the dry mix. That said, This does taste like stove top! The only thing we would change next time is to omit the salt altogether and halve the spices as it was a bit overkill on them. But copy cat, Yes! delicious, Yes! Would make again, Yes! Thanks Sam, for posting this so-much-more economical dish!
Great copycat recipe! Tastes very similar to StoveTop. I wasn't sure what type of bread to use so I used half a loaf of french bread. I cubed it as small as I could and then tore those pieces in half. I baked the bread cubes for about 15 minutes. I left out the salt and we didn't miss it. The only thing I will change next time is to use less water. Thanks for posting. Made for PRMR.
This just what I'm looking for. Thank you