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Stove Top Stuffing
1/3 c minced fresh celery
4 to 5 slices white bread
3 to 4 slices wheat bread
3 chicken bouillon cubes, crushed
2 tsp dried chopped onions
1 1/2 tsp dried parsley
1/8 tsp sugar
1/8 tsp onion powder

To Make Stuffing
1 2/3 c water
1/4 c margarine

Arrange the celery pieces on a plate and set the plate in a warm place for 24 hours until the celery is thoroughly dry or dry in a food dehydrator.  Make sure all moisture is removed from the celery. You should end up with about 2 teaspoons of dried celery for every 1/3 cup of freshly minced.  Prepare bread crumbs by stacking the bread slices on top of each other and squishing them flat with the palms of your hands. This will create denser bread crumbs that will not become soggy and pasty when cooking. Use a sharp knife to dice the bread into little squares. You should have about 2 1/2 cups of white bread and 1 1/2 cups of wheat for a total of around 4 cups of bread.  Preheat oven to 250 degrees. Spread the bread crumbs on a cookie sheet. Bake for 30 to 40 minutes or until bread is completely dry, or use a food dehydrator. You should now have around 2 2/3 cups of dry bread crumbs. To make the vegetable/seasoning mix, combine the dried celery with chicken bouillon powder, onions, parsley, sugar, and onion powder in a small bowl. You now have a stuffing kit that can be sealed up and stored in a dry place until you are ready to use it. To make the stuffing, mix the vegetable/seasoning mix with 1 2/3 cups water in a medium saucepan over medium heat. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10 minutes. Stir in the bread crumbs, cover, and remove from heat. Let stuffing stand 5 to 7 minutes. Fluff it with a fork before serving.