Wednesday, November 12, 2008

Stuffing Mix

I bake fresh bread and it gets stale in a relatively short period of time. In order not to waste the bread, I cut up some of the bread in cubes and toss in the freezer. It is great to use when you need bread crumbs (just toss in the VitaMix using the dry container). when you make stuffing, bread pudding or meatloaf.

3 T celery flakes
1 T parsley
1 T dried minced onion
2 t chicken bouillon granules (or 2 crumbled cubes)
1/2 t poultry seasoning
1/2 t sage

If you are not using this immediately, make sure to use dried/dehydrated spices.

Measure all ingredients into a zip bag or jar and seal. I use a FoodSaver bag (you can cut them down the middle and then seal) to make smaller bags.

Make a tag to attach to jar/bag:

Bring the following items to boil:

1 cup water
2 tablespoons butter

Reduce heat and add 3-1/2 cups bread cubes (dry in low oven if using fresh, soft bread). Add spices and simmer, covered, for 10 minutes, stirring occasionally. Fluff with a fork before serving.

If you want to make this as a mix to give (or to prepare ahead for yourself) you can dry the bread in a low oven and package it with the spices - just make sure to modify the instructions accordingly. Just make sure there is no moisture left because you don't want the bread to mold in the package.

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