| 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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