Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Ground Sage; or 2 tb Dried Minced Onion
-Poultry Seasoning 2 ts Dried Parsley Leaves;
1 ts Instant Chicken Bouillon -crushed
-Granules 1/8 ts Ground Pepper
1 tb Dried Chopped Celery

Cut a 6-inch square of heavy-duty foil. Place all ingredients in center
of foil. Fold foil to make an airtight pachage. Label with date and
contents.
Store in a cool, dry place. Use within 6 months.
Makes 1 package of STUFFING SEASONING MIX.
SAUCEPAN STUFFING 1-1/4 Cups Water 3 Tbs. Butter or Margarine 1 Pkg.
STUFFING SEASONING MIX 4 Cups Partially Dried 1/2-inch Bread Crumbs
In a medium saucepan, combine water, butter or margarine and STUFFING
SEASONING MIX. Bring to a boil over medium-high heat. Reduce heat to
medium; simmer about 5 minutes. Stir in bread cubes. Cook 1 to 2 minutes
until liquid is absorbed, stirring constantly.
Cover, remove from heat. Let stand 5 minutes before serving. Makes 4 to 6
servings. VARIATIONS: WHOLE-WHEAT STUFFING: Substitute 2 cups partially
dried whole-wheat bread pieces for half of bread cubes. CORNBREAD STUFFING:
Use 3 cups crumbled cornbread for bread crumbs. GRANOLA STUFFING: Add 1/2
cup granola. Increase water to 1-1/2 cups. NUT STUFFING: Add 1/4 cup
walnuts or diced water chestnuts.

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