Kraft's Stove-Top Stuffing Mix Clone
Sept 16, 2006 8:55:02 GMT -8
Post by carol on Sept 16, 2006 8:55:02 GMT -8
Kraft's Stove-Top Stuffing Mix Clone
Recipe #183313
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.
1/3 cup minced fresh celery
4 slices white bread (up to 5)
3 slices whole-wheat bread (up to 4)
3 chicken bouillon cubes, crushed
2 teaspoons chopped dried onions
1 1/2 teaspoons dried parsley
1/8 teaspoon sugar
1/8 teaspoon onion powder
TO MAKE STUFFING
1 2/3 cups water
1/4 cup margarine
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
Calculated for 1 serving (114g)
Recipe makes 6 servings
Calories 155
Calories from Fat 80 (52%)
Amount Per Serving %DV
Total Fat 9.0g 13%
Saturated Fat 1.6g 8%
Polyunsat. Fat 2.7g
Monounsat. Fat 4.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 653mg 27%
Potassium 88mg 2%
Total Carbohydrate 16.1g 5%
Dietary Fiber 1.5g 6%
Sugars 2.3g
Protein 3.2g 6%
Vitamin A 369mcg 7%
Vitamin B6 0.1mg 2%
Vitamin B12 0.0mcg 0%
Vitamin C 0mg 1%
Vitamin E 1mcg 5%
Calcium 48mg 4%
Magnesium 19mg 4%
Iron 1mg 6%
Alcohol 0.0g Caffeine 0.0mg
Recipe #183313
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.
1/3 cup minced fresh celery
4 slices white bread (up to 5)
3 slices whole-wheat bread (up to 4)
3 chicken bouillon cubes, crushed
2 teaspoons chopped dried onions
1 1/2 teaspoons dried parsley
1/8 teaspoon sugar
1/8 teaspoon onion powder
TO MAKE STUFFING
1 2/3 cups water
1/4 cup margarine
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
Calculated for 1 serving (114g)
Recipe makes 6 servings
Calories 155
Calories from Fat 80 (52%)
Amount Per Serving %DV
Total Fat 9.0g 13%
Saturated Fat 1.6g 8%
Polyunsat. Fat 2.7g
Monounsat. Fat 4.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 653mg 27%
Potassium 88mg 2%
Total Carbohydrate 16.1g 5%
Dietary Fiber 1.5g 6%
Sugars 2.3g
Protein 3.2g 6%
Vitamin A 369mcg 7%
Vitamin B6 0.1mg 2%
Vitamin B12 0.0mcg 0%
Vitamin C 0mg 1%
Vitamin E 1mcg 5%
Calcium 48mg 4%
Magnesium 19mg 4%
Iron 1mg 6%
Alcohol 0.0g Caffeine 0.0mg