This recipe comes from my old stand-by More Make-A-Mix Cookery and is being posted in response to a request in Request a Recipe. This stuffing can be used in place of those expensive boxed or prepackaged mixes.
- 1 teaspoon ground sage or 1 teaspoon poultry seasoning
- 1 teaspoon instant chicken bouillon granules
- 1 tablespoon chopped dried celery flakes
- 2 teaspoons dried onion flakes
- 2 teaspoons dried parsley flakes, crushed
- 1⁄8 teaspoon ground pepper
- 3 tablespoons butter
- 1 1⁄4 cups water
- 4 cups bread cubes, partially dried
- In a medium saucepan, combine water, butter and seasoning mix.
- Bring to a boil over medium-high heat; reduce heat to medium and simmer for approximately 5 minutes.
- Stir in bread cubes and cook 1 to 2 minutes or until liquid is absorbed, stirring and fluffing with a fork.
- Cover; remove from heat and let stand for 5 minutes before serving.
- For variety:.
- Whole-Wheat Stuffing: Half whole wheat bread cubes and half white.
- Cornbread Stuffing: Use 3 cups cornbread for bread cubes.
- Nut Stuffing: Add 1/4 cup walnuts or diced water chestnuts.
I usually just make breadcrumbs with all of my saved bread heels, but happened to have a freezer bag full when I found this recipe. They worked great, though I did find that with all the extra crusts that I needed to increase the liquid quite a bit. A tad too much sage for my taste: ? tsp would be plenty.
Made this as a take-along for dinner today. To lower the sodium count I left out the chicken bouillon and used Mock Chicken Stock
#359988 in place of water. This is 100% better than that box stuff! I will pop it in the oven for an hour to crisp the top and heat it to go to the dinner. Thanks Paula, this is my new favorite for quick and easy delicious stuffing. Made for Celebrating National Diabetes Month and of course Happy Thanksgiving!
Like another reviewer, I thought the end product was tasty, but a little too wet as well. If you are just looking for a quick alternative to StoveTop, this works well.