Homemade "stove-top" stuffing

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Does anyone have a recipe?

I use the box mix occasionally, (forgive me), but I don't want all the
sodium and processed ingredients. It's especially good scrambled into
eggs.

Here are a couple to try:

http://www.recipezaar.com/152835

http://recipes.epicurean.com/recipe/17650/home-made-stove-top-stuffing.html

Quoted message said:

Does anyone have a recipe?

I use the box mix occasionally, (forgive me), but I don't want all
the sodium and processed ingredients. It's especially good scrambled
into eggs.

Thanks

Pretty simple, really. Dry out some bread. I like to use cornbread for
stuffing but you can use any sort of bread you'd like. You can cut it into
cubes or crumble it, whichever you would prefer. Mix it together in a
plastic bag along with with dried parsley flakes, dried sage, dehydrated
onion, dehydrated garlic flakes or garlic powder, chicken boullion powder &
pepper as desired.

I'm not sure if you're saying you use this boxed stuff dry in scrambled eggs
or if you reconstitute it (so to speak). If you want to serve it "wet" like
actual stuffing, add some chicken broth and butter and heat it up gently.

Jill

Quoted message said:

Does anyone have a recipe?

I use the box mix occasionally, (forgive me), but I don't want all the
sodium and processed ingredients. It's especially good scrambled into
eggs.

Thanks

Would drying bread cubes and adding dried herbs, spices and some dry
boullion powder work to make something comparable? Or something like
croutons which are coated first in a melted oil or butter and seasoned
before toasting slowly work?
Goomba

[email hidden] wrote in news:1142910004.012374.21300
@z34g2000cwc.googlegroups.com:

Quoted message said:

Does anyone have a recipe?

I use the box mix occasionally, (forgive me), but I don't want all the
sodium and processed ingredients. It's especially good scrambled into
eggs.

Thanks

Title: Saucepan Stuffing Mix
Categories: Vegan
Yield: 5 servings MM#: 11276

6 sl Whole grain bread (1 1/2 oz) -cubed and dries in a 250
-degree oven for 45 to 60 -minutes
1/3 c Pecans;chopped 2 tb Dried parsley flakes
2 ts Poultry seasoning 1/2 ts Dried rosemary
1/2 ts Dried ground fennel seed 1/4 ts Salt (opt)

Combine all ingredients and store in an airtight container.

Attach these instructions: To prepare, heat 1 cup water to boiling in a
large saucepan. Remove from heat, and add stuffing mix. Stir well and
add a bit more water if necessary to make hte stuffing barely moist
without being mushy. Return to heat, cover tightly, and steam on low heat
for 10 minutes. Fluff with a fork before serving.

Total calories per serving: 186 Fat: 7 grams

--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

'm not sure if you're saying you use this boxed stuff dry in scrambled
eggs
or if you reconstitute it (so to speak). If you want to serve it "wet"
like
actual stuffing, add some chicken broth and butter and heat it up
gently.

Jill

Yikes!

I can't imagine eating this stuff dry!

I use the left-over stuffing in scrambled eggs, like homefries or hash
brown potatoes.

Quoted message said:

Does anyone have a recipe?

I use the box mix occasionally, (forgive me), but I don't want all the
sodium and processed ingredients. It's especially good scrambled into
eggs.

Sorry, I don't make it... but if I wanted to I'd read the box to see
what ingredients are in it that I DO want to put into my body. Other
than that, you could just make regular stuffing and bake it.
--

Practice safe eating. Always use condiments.

Quoted message said:

Does anyone have a recipe?

I use the box mix occasionally, (forgive me), but I don't want all the
sodium and processed ingredients. It's especially good scrambled into
eggs.

Thanks

Here's one recipe
http://www.budget101.com/recipes/id259.htm

~patches~ <[email hidden]> wrote in news:121vq4p2ik6vq18
@corp.supernews.com:

Quoted message said:

Quoted message said:

Does anyone have a recipe?

I use the box mix occasionally, (forgive me), but I don't want all

the

Quoted message said:

Quoted message said:

sodium and processed ingredients. It's especially good scrambled into
eggs.

Thanks

Here's one recipe
http://www.budget101.com/recipes/id259.htm

This site demands you use javascript. Beware,

Andy

~patches~ <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

Quoted message said:

Does anyone have a recipe?

I use the box mix occasionally, (forgive me), but I don't want all the
sodium and processed ingredients. It's especially good scrambled into
eggs.

Thanks

Here's one recipe
http://www.budget101.com/recipes/id259.htm

Do you make your own bread? I don't (unfortunately and can't).

Michael

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin

Michael 'Dog3' Lonergan said:

~patches~ <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

Quoted message said:

Does anyone have a recipe?

I use the box mix occasionally, (forgive me), but I don't want all the
sodium and processed ingredients. It's especially good scrambled into
eggs.

Thanks

Here's one recipe
http://www.budget101.com/recipes/id259.htm

Do you make your own bread? I don't (unfortunately and can't).

Michael

Michael, I make my own bread. Most times I make the dough in the
breadmaker then bake the bread in the oven.

~patches~ said:

Quoted message said:

Does anyone have a recipe?

I use the box mix occasionally, (forgive me), but I don't want all the
sodium and processed ingredients. It's especially good scrambled into
eggs.

Thanks

Here's one recipe
http://www.budget101.com/recipes/id259.htm

I would avoid that recipe like the plague.....calling for three
chicken bouillon cubes is enough salt to choke a horse.

Ward Abbott said:

~patches~ said:

Quoted message said:

Does anyone have a recipe?

I use the box mix occasionally, (forgive me), but I don't want all the
sodium and processed ingredients. It's especially good scrambled into
eggs.

Thanks

Here's one recipe
http://www.budget101.com/recipes/id259.htm

I would avoid that recipe like the plague.....calling for three
chicken bouillon cubes is enough salt to choke a horse.

Sorry but I didn't read through the recipe. I had that website
bookmarked for a couple other recipes like the Catellina one and saw
that there was one for the stuffing. I had the topsecret site
bookmarked too but now you have to buy the recipes 🙁

Ward Abbott said:

I would avoid that recipe like the plague.....calling for three chicken bouillon cubes

Well then don't use them!

---
"Some people are imbeciles with no common sense." - Unknown

On Tue 21 Mar 2006 06:27:51a, Thus Spake Zarathustra, or was it Ward
Abbott?

Quoted message said:

~patches~ said:

Quoted message said:

Does anyone have a recipe?

I use the box mix occasionally, (forgive me), but I don't want all the
sodium and processed ingredients. It's especially good scrambled into
eggs.

Thanks

Here's one recipe
http://www.budget101.com/recipes/id259.htm

I would avoid that recipe like the plague.....calling for three
chicken bouillon cubes is enough salt to choke a horse.

Well, first off, no one asked you to make it or eat it.

Secondly, there are low-salt versions of bouillon cubes and instant
bouillon. There IS a choice.

--
Wayne Boatwright o¿o
____________________

BIOYA

On Tue 21 Mar 2006 04:53:34a, Thus Spake Zarathustra, or was it Andy?

Quoted message said:

~patches~ <[email hidden]> wrote in news:121vq4p2ik6vq18
@corp.supernews.com:

Quoted message said:

Quoted message said:

Does anyone have a recipe?

I use the box mix occasionally, (forgive me), but I don't want all
the sodium and processed ingredients. It's especially good scrambled
into eggs.

Thanks

Here's one recipe
http://www.budget101.com/recipes/id259.htm

This site demands you use javascript. Beware,

Andy

I use javascript all the time, but have it well protected, and I never have
problems.

--
Wayne Boatwright o¿o
____________________

BIOYA

On Wed, 22 Mar 2006 20:48:38 -0800, Ben Franklin <[email hidden]>

Quoted message said:

Well then don't use them!

The OP was LOOKING for LOW sodium.

Your life is determined not so much by what life
brings you as by the attitude you bring to life.

Not so much by what happens to you as by the way
your mind looks at what happens.

Circumstances do color life but you have been given
the mind to choose what the colors shall be.

John Homer Miller

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote

Quoted message said:

On Tue 21 Mar 2006 06:27:51a, Thus Spake Zarathustra, or was it Ward
Abbott?

Quoted message said:

Quoted message said:

I would avoid that recipe like the plague.....calling for three
chicken bouillon cubes is enough salt to choke a horse.

Well, first off, no one asked you to make it or eat it.

Secondly, there are low-salt versions of bouillon cubes and instant
bouillon. There IS a choice.

Exactly. He'd asked for the recipe so he could make it lower
sodium. Obviously replace the saltier boullion with reduced salt,
it's a no brainer. He got the recipe he asked for, up to him to
tweak it.

nancy

Wayne Boatwright wrote:

<snip>

Quoted message said:

Quoted message said:

Quoted message said:

Here's one recipe
http://www.budget101.com/recipes/id259.htm

I would avoid that recipe like the plague.....calling for three
chicken bouillon cubes is enough salt to choke a horse.

Well, first off, no one asked you to make it or eat it.

Secondly, there are low-salt versions of bouillon cubes and instant
bouillon. There IS a choice.

Or you could always eliminated the bouillon and substitute chicken stock
for the water.