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Title: Top-Of-The-Stove Mix
Categories: Mix Side Easy Chicken
Yield: 7 Servings
| 6 | c | Bread |
| 1 | tb | Parsley, dried |
| 3 | tb | Bouillon, chicken, dried |
| 1/4 | c | Onion, minced, dried |
| 1/2 | c | Celery, minced, dried |
| 1 | ts | Thyme, dried |
| 1 | ts | Pepper, ground |
| 1/2 | ts | Sage, ground |
| 1/2 | ts | Salt |
Collect pieces and ends of bread until you have accumulated enough for this recipe. Or make it up fresh by buying day-old bread from the supermarket you will still be saving money. This basic stuffing mix is flavored for chicken, but you can vary the spices for pork or beef.
Cube bread. Preheat oven 350F. Spread bread on cookie sheet and bake 8 to 10 minutes, turning a few times to brown evenly. Cool.
In a large bowl, toss bread cubes with the rest of the seasonings until the cubes are evenly coated. Store in a tightly closed container in the pantry for 1 to 4 months, or mixture can keep in the freezer for 12 months.
In 1986, the cost to make this was $1.44 [I presume with purchased bread], compared to Stove Top Stuffing, at $.89 for 6 ounces, $8.30 for 7 cups. From Cheaper and Better, Homemade Alternatives to Storebought Goods, Nancy Birnes. Entered into MM format and archived by Marie Campbell, May 4, 1996.
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