Stuffing Ring
INGREDIENTS:
1 ts Ground Sage; or 2 tb Dried Minced Onion
-Poultry Seasoning 2 ts Dried Parsley Leaves;
1 ts Instant Chicken Bouillon -crushed
-Granules 1/8 ts Ground Pepper
1 tb Dried Chopped Celery
1 ts Ground Sage; or 2 tb Dried Minced Onion
-Poultry Seasoning 2 ts Dried Parsley Leaves;
1 ts Instant Chicken Bouillon -crushed
-Granules 1/8 ts Ground Pepper
1 tb Dried Chopped Celery
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 1-1/4 Cups Water 3 Tbs. Butter or Margarine 1 Pkg. STUFFING SEASONING MIX 4 Cups Partially Dried 1/2-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 1/2 cup granola. Increase water to 1-1/2 cups. NUT STUFFING: Add 1/4 cup walnuts or diced water chestnuts.