| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | To, Send | 6 | Servings | |
INGREDIENTS
| 3 1/2 | c | Unseasoned Toasted Bread Cubes |
| 3 | tb | Dried celery flakes |
| 1 | tb | Dried Parsley Flakes |
| 2 | ts | Dried minced onion |
| 2 | ts | Chicken bouillon granules |
| 1/4 | ts | Poultry seasoning |
| 1/4 | ts | Rubbeb sage |
| ADDlTlONAL INGREDIENTS: | ||
| 1 | c | Water |
| 2 | tb | Butter or margarine |
INSTRUCTIONS
Place bread cubes in a jar or resealable plastic bag. In a small plastic bag, combine celery flakes, parsley flakes, onion, bouillon, poultry seasoning and sage; mix well. Tie bag shut and attach to jar or bag of bread cubes. Yield: 1 batch. To prepare stuffing: In a saucepan over medium heat, bring water, butter and contents of Seasoning packet to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat, add bread cubes and mix gently. Cover and let stand for 5 minutes. Toss with a fork before serving. Yield: 6 servings per batch. Nutritional Analysis: One 1/2-cup serving (prepared with margarine and low-sodium bouillon) equals 122 calories, 162 mg sodlum, trace cholesterol, 15 gm carbo- hydrate, 3 gm protein, 6 gm fat. Diabetic Exchanges: 1 Starch, 1 fat. Darlene Markel of Sublimity, Oregon reveals, "I use dry bread for this recipe, which costs just a fractian of the price of a store-bought mix. " Recipe by: Taste of Home Magazine Dec/Jan '97 Posted to recipelu-digest Volume 01 Number 328 by Dianne Waller <dwaller@frontier.gulf.net> on Nov 29, 1997
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