THANKSGIVING STUFFING (CHEAT! USING STOVE TOP)
Last year I used my method of making turkey/chicken stuffing and used the pre-made packaged mix. My family never knew the difference. Easy and quick with that homemade taste.
Provided by Aroostook
Categories Meat
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Saute onions and celery in butter.
- Sprinkle with poultry seasoning.
- Set aside to cool slightly.
- Toss this mixture into your favorite dry stuffing mix.
- Heat broth and set aside.
- Read directions on your favorite stuffing mix box.
- Add enough hot water to the broth to make up the required liquid needed.
- (Omit butter the recipe calls for as it was already used to saute vegetables.)
- Pour over stuffing/vegetables mixture and mix well.
- Stuff your chicken or turkey. For a side dish place stuffing in a baking dish; cover and bake for 15 to 25 minutes at 325 degrees Fahrenheit.
KRAFT'S STOVE-TOP STUFFING MIX CLONE
I finally made this for thanksgiving this year (2006) and it was amazing! I am so happy to have this since stove top isn't sold here in Scotland. I used as much onion as I did celery, and used chicken broth instead of water. Even better than the original! This recipe clones the common 6-ounce 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 until you're ready to use it. When it's time to cook, it's just a matter of adding some water and margarine, and in 10 easy minutes the stuff is all ready to go up a turkey's backside
Provided by byZula
Categories Breads
Time P1DT2h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Arrange the celery pieces on a plate and set the plate in a warm place -- a sunny window is best -- for 24 hours or until the celery is thoroughly dry. This is the best way to dry the tiny pieces of celery for the instant stuffing mix. You must be sure to remove all moisture from the celery. You should end up with 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 down 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 pieces. 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. 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.
Nutrition Facts : Calories 122.6, Fat 5.1, SaturatedFat 1.1, Cholesterol 0.3, Sodium 681.6, Carbohydrate 15.6, Fiber 1.6, Sugar 2.3, Protein 3.7
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- 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.
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