Top-Of-The-Stove Stuffing

                     *   Exported from  MasterCook  *

                        Top-Of-The-Stove Stuffing

Recipe By     : "Cheaper & Better, Homemade Alternatives to Storebought"

Serving Size  : 4    Preparation Time :0:30
Categories    : Copycat                           Stuffing

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups           top-of-the-stove mix -- see directions
     1/2  cup            water
   2      tablespoons   butter

                        Top-of-the-stove mix
   6      cups           bread
   1      tablespoon    dried parsley
   3      tablespoons   chicken bouillon -- dried type
     1/4  cup            minced dried onion
     1/2  cup            dried celery flakes
   1      teaspoon      dried thyme
   1      teaspoon      ground black pepper
     1/2  teaspoon      dried sage
     1/2  teaspoon      salt

Collect pieces and ends of bread until you have accumulated enough for
this recipe.  Cube bread pieces.  Preheat oven to 350~.  Spread bread on
cookie sheet and bake 8 to 10 minutes, turning a few times to brown
evenly.  Cool.
In a large bowl, toss bread cubes with the rest of the seasonings until
the cubes are coated evenly.  Store in a tightly closed container in the
pantry for 4 months or the freezer for 12 months.
When ready to use:
Melt the butter.  Toss all and stir again right before serving.  You can
rewarm the stuffing in a pan on top of the stove just like, "stove-top
dressing".

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NOTES : In 1996 the cost to make this was $1.44 as compared to the
"brand name" at $8.30 for seven cups.

By Nancy Birnes from "Homemade Alternatives to Storebough Goods". Posted
to Prodigy Food BB.
Copied by Tom Shunick

Source:

rec.food.cooking, rec.food.recipes