Stove Top stuffing (Kraft stove top stuffing)

By Skookum13

clones the common 6-ounce box of stove top stuffing mix.
This secret formula duplicates the chicken variety
1 You should end up with 2 t of dried celery for every 1/3 cup of freshly minced
2 You should have about 2 1/2 cups of white bread and 1 1/2 cups of wheat bread
3 You should end up with 2 2/3 cups of dry bread crumbs

Ingredients

• 1/3 cup minced fresh celery
• 4 to 5 Slices white bread
• 3 to 4 Slices wheat bread
• 3 Chicken bouillon cubes, crushed
• 2 t Dried chopped onion
• 1 1/2 t Dried parsley
• 1/8 t Sugar
• 1/8 t Onion powder
• to make stuffing
• 1 2/3 cups water
• 1/4 cup margerine

Preparation

Step 1

1 arrange the celery pieces on a plate and set the plate in a warm place-s 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.
2 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 sharp knife to dice bread into little pieces.
3 Preheat oven to 250 degrees F Spread the bread crumbs on a cookie sheet. Bake for 30-40 minutes or until bread is completely dry.
4 To make the vegetable/seasoning mis, combine the dried celery with chicken bouillon powder, onions,parsley,sugar and onion powder in a small bowl.
5 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 stand for 5-7 min and fluff up.