From Taste of Home


Darlene Markel of Sublimity, Oregon reveals, "I use dry bread for this recipe, which costs just a fraction of the price of a store-bought mix."


INGREDIENTS


* 3-1/2 cups unseasoned toasted bread cubes
* 3 tablespoons dried celery flakes
* 1 tablespoon dried parsley flakes
* 2 teaspoons dried minced onion
* 2 teaspoons chicken bouillon granules
* 1/4 teaspoon poultry seasoning
* 1/4 teaspoon rubbed sage
* ADDITIONAL INGREDIENTS:
* 1 cup water
* 2 tablespoons butter or margarine


SERVINGS 6
CATEGORY Lower Fat
METHOD Other stovetop
PREP 25 min.
TOTAL 25 min.


DIRECTIONS



Place bread cubes in a jar or resealable plastic bag. In a small plastic bag, combine celery flakes, parsley flakes, onion, bouillon, poultry seasoning and sage; mix well. Tie bag shut and attach to jar or bag of bread cubes. Yield: 1 batch.
To prepare stuffing: In a saucepan over medium heat, bring water, butter and contents of seasoning packet to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; add bread cubes and mix gently. Cover and let stand for 5 minutes. Toss with a fork before serving. Yield: 6 servings per batch.




NUTRITIONAL INFO



Nutritional Analysis: One 1/2-cup serving (prepared with margarine and reduced-sodium bouillon) equals 122 calories, 6 g fat (0 saturated fat), trace cholesterol, 162 mg sodium, 15 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.