Wednesday, March 7, 2012
Homemade Stuffing - Tastes like Stovetop!
Makes 3 cups
3 cups dried bread cubes and crumbs* I use leftover challah!
1/4 teaspoon lemon pepper
1/2 teaspoon garlic powder
2 teaspoons dried parsley
1/2 teaspoon dried chives
1/4 teaspoon paprika
1/2 teaspoon poultry seasoning
dash celery seed
2 teaspoons dried onions
1/2 teaspoon seasoned salt
1/8 teaspoon turmeric
1 teaspoon powdered pareve chicken bouillon or crumble up a pareve chicken bouillon cube
1. Cut bread into 1/2-inch cubes, or simply break apart and crumble into large crumbs.
2. Spread bread pieces on an un-greased baking sheet and bake at 300 degrees for 20 minutes.
3. Reduce oven temperature to 200 degrees and continue baking until bread is completely dry. Watch it so it doesn't burn. My oven is fan-forced so this part of the process goes quickly.
4. Remove dried bread from oven and place baking sheet on cooling rack until cool.
5. Add seasoning, stirring to mix. Store in a tightly sealed container or zipper freezer bag until needed.
To make the stuffing:
Note: You can reduce the amount of stuffing you make by halving this part of the recipe
I love the crunch of some celery if I am stuffing a chicken or turkey. I use about 1/2 cup diced celery for this complete recipe. This is optional, of course.
In a saucepan, heat 1-3/4 - 2 cups of water to boiling. (Use less water if you are stuffing a chicken or like your stuffing a bit drier, use more if you like it moist.) Add diced celery (optional) and 4 tablespoons (1/2 stick) margarine and stir until melted. Remove from heat, stir in 3 cups of stuffing mix (1 batch), cover, and let sit for 6-8 minutes. . Fluff with a fork and serve, or use in a recipe. It is important that you fluff with a fork - otherwise it will get all smashed down.
I often use mine as stuffing for chicken or turkey.
If you wish to lower the fat content, use only half of the margarine and add about 2 T more margarine. It still tastes just as nice.