Dry Mixes... these mixes are not for canning, but may be stored in canning jars.
Herb Stuffing Mix
Found on NellsOldFashionRecipes
I know a lot of you buy stuffing mix for some of your recipes... STOP and make your own
30 slices firm bread
3 Tbsp. instant minced onion
2 tsp. garlic salt
1/2 tsp. seasoned pepper
1/3 cup cooking oil
3 Tbsp. dried parsley flakes
3/4 tsp. ground sage
Preheat oven to 300 degrees. Cut bread slices into 1/2″ cubes and place in two 13×9″ baking pans. Toast bread cubes at 300 degrees for 45 minutes, or until toasted, stirring occasionally. Remove from oven and cool slightly. In large bowl, mix together onion, garlic salt, seasoned pepper, oil, parsley flakes, and sage. Lightly toss bread cubes with seasonings to coat cubes. Place in a large airtight container and label “Herbed Stuffing Mix”. Store in the refrigerator and use within 2 months. You can freeze the mix up to 6 months. Use in any recipe calling for stuffing mix.
Preheat oven to 300 degrees. Cut bread slices into 1/2″ cubes and place in two 13×9″ baking pans. Toast bread cubes at 300 degrees for 45 minutes, or until toasted, stirring occasionally. Remove from oven and cool slightly. In large bowl, mix together onion, garlic salt, seasoned pepper, oil, parsley flakes, and sage. Lightly toss bread cubes with seasonings to coat cubes. Place in a large airtight container and label “Herbed Stuffing Mix”. Store in the refrigerator and use within 2 months. You can freeze the mix up to 6 months. Use in any recipe calling for stuffing mix.
2 cups stuffing mix equal to 1 box.
To make stuffing:
To make stuffing:
2 cups stuffing mix
1/2 cup water
1/2 cup water
2 Tablespoon butter
1 chicken bouillon
In a saucepan over medium heat combine water, bouillon, and butter bring to a boil add 2 cups stuffing mix. Cook 2 to 3 minutes until all liquid is absorbed.
How much of the stuffing mix does this make?
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