Homemade Stuffing

Dry Mix:
3 1/2 Cups Bread Cubes -- unseasoned
2 Tbsp. Watkins Parsley
2 Tbsp. Watkins Onion Flakes
3 Tbsp. Carrot Chips - dried
3 teas. Watkins Chicken Soup Base
1/4 teas. Watkins Poultry Seasoning

To Make:
1 1/4 Cups Water
2 Tbsp. Butter or Margarine

Note: Dry bread cubes can be made by cubing leftover bread (your choice of type) into 1/3 - 1/2 inch cubes, and leaving out to dry for several hours. To speed up the drying process, you can also place them in a warm oven for about 2 hours, making certain to check and stir often.

To make the dry mix, place bread cubes into a one quart jar . Combine all other dry ingredients, in a small mixing bowl, and pour into a small zip baggie. Seal baggie and place in top of jar. Place seal on top of jar, and decorate as/if desired. Store in a cool dry place for up to one year. The following directions need to be copied onto a card, and attached to the jar, for gift giving, and/or for using the mix at a later time:

Bring 1 1/4 cups Water, and 2 Tbsp. Butter or Margarine, to a low boil, in a large saucepan. Pour seasoning packet into hot water, and bring mixture back to a boil. Reduce heat, and cover pan. Simmer for 8-10 minutes. Remove pan from heat, then add bread cubes, and mix to moisten completely. Cover pan, and let sit for 5 - 10 minutes.

*When making stuffing to be used inside a chicken or turkey, remember to cool stuffing completely before placing inside the cavity of the poultry.

**For a different texture, use 3 cups dried corn bread cubes, and 1/2 cup Watkins brown and wild rice, in place of bread cubes.

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