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Ingredientes
- 1/3 c. chopped fresh celery
- 4 slc white bread - (to 5)
- 3 slc wheat bread - (to 4)
- 3 x chicken bouillon cubes crushed
- 2 tsp dry minced onions
- 1 1/2 tsp dry parsley
- 1/8 tsp sugar
- 1/8 tsp onion pwdr
- 1 2/3 c. water
- 1/4 c. margarine
Direcciones
- Arrange the celery pcs on a plate and set the plate in a hot place - a sunny window is best - for 24 hrs or possibly till the celery is thoroughly dry. This is the best way to dry the tiny pcs of celery for the instant stuffing mix. You must be sure to remove all moisture from the celery. You should end up with 2 tsp. of dry celery for every 1/3 c. of freshly chopped.
- Prepare bread crumbs by stacking the bread slices on top of each other and squishing them down flat with the palms of your hands. This will create denser bread crumbs which won't become soggy and pasty when cooking. Use a sharp knife to dice the bread into little pcs. You should have about 2 1/2 c. of white bread and 1 1/2 c. of wheat for a total of around 4 c. of bread.
- Preheat oven to 250 degrees. Spread the bread crumbs on a cookie sheet. Bake for 30 to 40 min or possibly till bread is completely dry. You should now have around 2 2/3 c. of dry bread crumbs.
- To make the vegetable/seasoning mix, combine the dry celery with chicken bouillon pwdr, onions, parsley, sugar, and onion pwdr in a small bowl. You now have a stuffing kit which can be sealed up and stored in a dry place till you are ready to use it.
- To make the stuffing, mix the vegetable/seasoning mix with 1 2/3 c. water in a medium saucepan over medium heat. Bring the mix to a boil, then reduce heat to low, cover, and simmer for 10 min. Stir in the bread crumbs, cover, and remove from heat. Let stuffing stand 5 to 7 min. Fluff it with a fork before serving.
- This recipe yields 6 servings.
- Comments:This recipe clones the common 6-oz box of Stove Top stuffing mix you find in any grocery store. This secret formula duplicates the chicken variety, the brand's most popular version. You know, it's nice to be able to make as much of this as you want prior to the holiday crunch and just keep it sealed up in the pantry till you're ready to use it. Besides, you have sufficient to worry about deciding that fruits to use in the Jell-O mold. When it's time to cook, it's just a matter of adding some water and margarine, and in 10 easy min the stuff is all ready to go up a turkey's backside.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 6 servings | |
| Calories 166 | |
| Calories from Fat 83 | 50% |
| Total Fat 9.33g | 12% |
| Saturated Fat 1.85g | 7% |
| Trans Fat 1.41g | |
| Cholesterol 0mg | 0% |
| Sodium 656mg | 27% |
| Potassium 161mg | 5% |
| Total Carbs 15.29g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.03g | 1% |
| Protein 5.14g | 8% |
