Homemade Herbed Stuffing Mix
I use about 25-30 slices of bread(i save my ends and old bread and freeze till i make this)
2 t. onion pd.
2 1/2 t. Garlic (from garden)
4 T. Dried parsley flakes (dried from garden)
1 t. Ground sage (dried from the garden)
4 T. Instant minced onion (dehydrated from garden)
2/3 c. Vegetable oil
Heat the oven to 300. Cut the bread up into cubes.
Place the bread cubes in a single layer on two cookie sheets.
Toast this in the oven for about 45 minutes, stirring occasionally.
While the bread is toasting mix up the oil and the minced onion, onion pd., parsley, garlic, sage and pepper.
Take out the toasted bread cubes from oven. I put the cubes in a bowl, and pour the liquid mixture on cubes, toss lightly. Now put the seasoned bread cubes into a large airtight container. Be sure to label. Store in a cool, dry place. Use within 4 months. Makes about 10-12 c of Stuffing Mix.
heres the recipe:
1 1/2 t. instant chicken bouillon(you can use canned also, leave out the 3/4 c. water then.)
3/4 c. boiling water
1 cube butter or marg
4 lg. stalks celery, finely chopped(from the garden)
7 c. stuffing mix
Dissolve bouillon in boiling water. Melt butter in a frying pan. Saute celery until tender. In a large bowl, combine stuffing mix, bouillon water and celery. Toss lightly . I use for stuffing trukey or chicken! also can preheat oven to 350 degrees and put mix in lightly buttered casserole. Bake 30 min. I sometimes add broccoli, cranberries, mushrooms, etc use your imagination!!! experiment!
this is an inexpensive recipe! you can grow the herbs, vegetables and make the bread!