Homemade Stuffing - Tastes like Stovetop!

Here in Australia, we only have one brand of stuffing mix available - and it is not to my liking.  Therefore, I now have a recipe for stuffing that tastes a lot like stove-top, is less salty, and you can either make it on top of the stove and serve or you can mix it up, allow it to cool and stuff a chicken or turkey using it.  Enjoy.

Makes 3 cups

Ingredients:

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

Instructions:

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.

Leftover Challah? Make Croutons!

I bake challah every week.  Sometimes I have many guests and most of it gets eaten.  Often, I will use it for toast or make french toast for breakfast on Sunday morning.  Sometimes it is just me so I have a lot of challa left over.

This week I had extra challah left over and I figured I would make some croutons for salads.  Prepared croutons are so expensive in the store - this is a good way to use up any leftover bread.  After the croutons have cooled, put them in an air-tight container or a zip plastic bag.

I keep a quart jar filled with olive oil and smashed garlic in my refrigerator at all time.  It gets semi-solid so it is very easy to spread.  It will soon become liquid when room temperature.  I use this oil for my croutons and also to make garlic bread.  I have written an alternative in the recipe below in case you do not store garlic infused oil in your own refrigerator.

As my oven is parve, I can use these croutons on any salad and with any meal.


                                  

 Croutons before toasting

 Croutons after toasting

How to make Homemade Croutons:

Use whatever leftover, stale bread you have on hand.  Cut it into cubes.  If you get some crumbs, dry them out and store them to use as bread crumbs in a recipe

Line a baking sheet with parchment or baking paper.  Drizzle olive oil over the parchment paper.  Use either powdered garlic, garlic salt (if you like it) or something else to sprinkle on top of the oil.  Scatter bread cubes over the oiled surface.  Toss with your hands or a parve spatula.  If necessary, drizzle a bit more olive oil over the bread cubes.  I often will put more garlic on and sometimes a bit of salt.  This is optional, of course.

Bake in a 250°F/120°C  until the bread cubes are light brown and completely dry. Taste one to check.  If not completely toasted through, then bake a bit longer but watch them carefully at this point so they do not burn! Croutons must be completely toasted through or they will not keep well.

Cool on baking sheet.  Once croutons are completely cool, store in an airtight container.  Enjoy!
K (p)