Recipe - Instant Stuffing Mix

3 One half cup Unseasoned Toasted Bread
Cubes
3 tablespoon Dried celery flakes
1 tablespoon Dried Parsley Flakes
2 teaspoon Dried minced onion
2 teaspoon Chicken bouillon granules
One fourth teaspoon Poultry seasoning
One fourth teaspoon Rubbeb sage
ADDlTlONAL INGREDIENTS:
1 cup Water
2 tablespoon Butter or margarine

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
1/2cup serving (prepared with margarine and lowsodium 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 storebought mix. "

Recipe by: Taste of Home Magazine Dec/Jan '97

Posted to recipeludigest Volume 01 Number 328 by Dianne Waller
dwaller@frontier.gulf.net on Nov 29, 1997