Stove Top Stuffing Clone Mix Food

STOVE TOP STUFFING MIX

Steps:

• Preheat oven to 350 degrees. Bake bread for 8 to 10 minutes or until dry.
• In a large bowl, toss bread with remaining ingredients until evenly coated. Store in an airtight container.
• It will keep for 1 to 4 months or 12 months frozen.
• To prepare, combine 2 cups stuffing mix with 1/2 cup water and 2 tablespoons melted butter.

COPYCAT STOVE TOP STUFFING MIX

Steps:

• Preheat oven to 350 degrees.
• Bake bread 8 to 10 minutes, cool.
• Dump all ingredients in a large bowl (that has a cover!) shake well to blend.
• To Use: Combine 2 cups stuffing mix, 1/2 cup boiling water, 2 tablespoons melted butter in a saucepan.

KRAFT'S STOVE-TOP STUFFING MIX CLONE

Steps:

• Arrange the celery pieces on a plate and set the plate in a warm place -- a sunny window is best -- for 24 hours or until the celery is thoroughly dry. This is the best way to dry the tiny pieces of celery for the instant stuffing mix. You must be sure to remove all moisture from the celery. You should end up with 2 teaspoons of dried celery for every 1/3 cup of freshly minced.
• Prepare bread crumbs by stacking the bread slices on top of each other and squishing them down flat with the palms of your hands. This will create denser bread crumbs that will not become soggy and pasty when cooking. Use a sharp knife to dice the bread into little pieces. You should have about 2 1/2 cups of white bread and 1 1/2 cups of wheat for a total of around 4 cups of bread.
• Preheat oven to 250 degrees. Spread the bread crumbs on a cookie sheet. Bake for 30 to 40 minutes or until bread is completely dry. You should now have around 2 2/3 cups of dry bread crumbs.
• To make the vegetable/seasoning mix, combine the dried celery with chicken bouillon powder, onions, parsley, sugar, and onion powder in a small bowl. You now have a stuffing kit that can be sealed up and stored in a dry place until you are ready to use it.
• To make the stuffing, mix the vegetable/seasoning mix with 1 2/3 cups water in a medium saucepan over medium heat. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10 minutes. Stir in the bread crumbs, cover, and remove from heat. Let stuffing stand 5 to 7 minutes. Fluff it with a fork before serving.

STOVE TOP STUFFING CLONE MIX

Steps:

• Preheat oven to 350 degrees. Bake bread 8 to 10 minutes, cool. Dump all ingredients in a large bowl (that has a cover!) shake well to blend.
• To Use: Combine 2 cups stuffing mix, 1/2 cup water, 2 tablespoons melted butter in a saucepan.

STOVETOP STUFFING

Steps:

• Add dry bread cubes to a large mixing bowl and set aside.
• Melt 1 stick of butter in a large skillet set over medium-high heat. Add onions, celery, and salt, and sauté until the onions soften and turn translucent, about 5 minutes. Add sage, thyme, and broth to the pan. Stir together and wait for the mixture to come to a boil.
• Carefully remove from heat and pour over the bread cubes. Toss with a large spoon until the bread is evenly saturated.
• Let the mixture sit and cool in the bowl for about 15 minutes, tossing occasionally.
• Add black pepper, cayenne, parsley, rosemary, and beaten egg to the bowl and mix until evenly combined. Allow mixture to cool completely, tossing occasionally.
• Melt remaining 1/2 stick of butter in a large, nonstick skillet over medium heat. Add the stuffing mixture, and pat down with a spatula. Cook until a golden brown crust forms, about 5 minutes, before turning the stuffing over, one spatula's worth at a time. Cover and cook about 5 minutes, before uncovering and tossing again. Continue cooking and tossing uncovered, until the desired amount of browning and crusting has occurred.
• Transfer to a casserole dish or serving plate.

UPGRADED STOVETOP STUFFING

Steps:

• Add the butter to the sauce pan, than add the onions.
• Saute until slightly translucent, about 5 to 6 minutes.
• Than add the celery, about 5 minutes.
• Add all the stock. DO NOT ADD ANY WATER! We are replacing the water with stock or broth.
• Bring the liquid to a boil on a medium heat for about 2 minutes.
• Add the stuffing and the dried cranberries together.
• Turn off the stove, cover and let it sit for 5 minutes. Fluff with a fork and serve.

TURN STOVE TOP STUFFING MIX INTO PAN DRESSING TO DIE FOR

Steps:

• Open stuffing mix boxes and empty into a 9 x 13 baking dish. Add onion and celery. In a separate bowl beat the eggs and add both soups. Add to stuffing mix and stir completely. Begin adding chicken broth slowly. Wait a few minutes in between pours for the mix to soak it up. When you are done you want very wet to just about soupy in texture. Bake at 350 for about an hour or until set.

HOMEMADE STOVE TOP STUFFING MIX

Steps:

• Put bread into 13x9 baking pan and toast at 300 degrees for 45 minutes, stirring occasionally.
• Remove from oven and cool.
• Toss with seasonings.
• At this point, it may be bagged in a Ziploc until needed.
• To prepare Stuffing: Use 4 cups bread/seasoning mix. Boil water, bouillon, and margarine.
• Add seasoned bread and stir until moist.