Joe

STOVE TOP STUFFING
1 3/4 c. water
1 tbsp. bouillon
1 tsp. poultry seasoning
1 tbsp. dry parsley
1 tbsp. dry onion
1/2 stick oleo
2 c. dry bread crumbs
Combine first 6 ingredients in pot. Bring to a boil and simmer for 6 minutes. Add 2 cups dry bread crumbs. Stir to moisten. Cover and remove from heat. Let stand 5 minutes. Fluff with a fork before serving. Makes 3 cups - 6 servings.

HOMEMADE STOVE TOP STUFFING
9-10 bread end pieces (white or wheat)
3 tbsp. margarine
1 stalk celery, chopped
1/2 med. onion, finely chopped
2 cloves garlic, minced
2 tbsp. freshly chopped parsley
1/2 tsp. sage
1/4 tsp. marjoram
1/8 tsp. pepper
1 c. boiling water
Dice bread ends and measure about 4 1/2 cups. Melt margarine in a 2 quart pot. Add celery, onion and garlic. Saute over low heat 5 minutes. Add parsley, herbs and pepper to sauteed vegetable mix and stir. Add boiling water. Stir; bring mix to a boil and take the pot off the range. Now lightly fork in the bread cubes. Cover the pot and let stand for 5 minutes before serving. Serves 4-6.

QUICK DRESSING "STOVE TOP"
1 skillet of cornbread, crumbled
2 stalks celery, chopped coarse
1 onion, finely chopped
Dash of sage
1/2 tsp. parsley flakes
Salt & pepper to taste
4 c. water, more if needed
1 tbsp. grease
Mix all ingredients together in large pot. Cook for 30 minutes.

STOVE TOP STUFFING
6 c. cubed bread
1 tbsp. parsley flakes
3 tbsp. chicken bouillon powder
1/4 c. dried minced onions
1/2 c. dried minced celery
(or fresh may be sauteed, added just before cooking)
1 tsp. thyme
1 tsp. pepper
1/2 tsp. sage
1/3 tsp. salt
Preheat oven to 350 degrees. Spread cubes on pan and bake 8-10 minutes, turning to brown evenly. Cool. In plastic bag, or bowl, toss cubes with rest of ingredients until well coated. Store in tightly closed container up to 4 months or freeze up to a year. To use: Combine 2 cups stuffing mix with 1/2 cup water and 2 tablespoons melted butter (margarine) stir thoroughly. Warm on stove top or microwave.