30 slices firm-textured bread
2/3 cup vegetable oil
3 tbsp instant minced onion
3 tbsp dried parsley flakes
2 tsp garlic salt
¾ tsp ground sage
½ tsp seasoned pepper
Preheat oven to 300°F. Cut bread into ½" cubes.
Put bread cubes in a single layer on two 13" x 9" baking pans; toast in the oven for 45 minutes, stirring occasionally. Meanwhile combine the oil and the minced onion, dried parsley, garlic salt, ground sage and pepper. Remove the toasted bread cubes from the oven and cool slightly. Dump toasted cubes into a large bowl; toss lightly with the oil mixture to coat cubes.
Funnel bread cubes into quart jar, seal and decorate as desired. This recipe will make enough for several quart jar gifts.
Attach to Jar: Herbed Poultry Stuffing
1 Jar Herbed Stuffing Mix
2 tbsp olive oil
1 cup onions, finely diced
¾ cup cranberry juice
½ cup chicken stock
4 tbsp olive oil
Preheat a large skillet over medium heat. Add the 2 tbsp olive oil, garlic and onions. Saute the onions and garlic until they have become soft and translucent. Add the sage and thyme and continue cooking for 2 minutes.
Add the cranberry juice and chicken stock to the skillet. Bring the mixture to a simmer, then reduce the heat to low. Add the olive oil and stuffing mix. Using a large spoon thoroughly mix the stuffing.
Transfer the stuffing to a casserole dish. Bake the stuffing for 15 to 20 minutes at 350 degrees. Cover the casserole for moist stuffing or leave uncovered for a crispier top.
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