Recipe: Homemade Lemon and Rosemary Chicken Stuffing Mix (make ahead)

LEMON AND ROSEMARY CHICKEN STUFFING MIX
"With just the right amount of texture, moisture, and seasoning, this light, fluffy and flavorful stuffing is perfect for any chicken or fowl dish."


8 cups dried bread cubes or crumbs
1 teaspoon dried thyme
1 tablespoon dried rosemary
2 tablespoons dried minced onion
1 teaspoon ground black pepper
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons melted butter or olive oil
3 tablespoons water

Mix dried ingredients together and then add liquids. Dehydrate the mix before packaging. Lay stuffing mix on cookie sheet and bake at 200 degrees F for 20 minutes. Remove from the oven and let cool for 1 hour. Store in a container labeled with name and date.

Makes 8 1/2 cups dry mix (17 servings, 1/2 cup each)
Shelf Life: 5 months

TO MAKE THE STUFFING
Makes 3 1/2 cups stuffing (7 servings, 1/2 cup each)

3 cups Stuffing Mix
1 cup water*
3 tablespoons butter

Toss all ingredients together and mix. Let mixture sit for 3 minutes.

As a side dish, warm stuffing on stove top (covered) or in microwave on low.

For stuffed poultry, place mixture inside poultry and cook according to poultry package directions.

*If this stuffing mix is too dry for you, add more water. Better yet, add liquid soup stock from poultry or meat drippings appropriate to the type of stuffing you are making. Add as much as you need until it is at the moisture level you prefer. Want it drier? Add less water. When stuffing the inside of poultry, do not add too much liquid; the drippings from the poultry during cooking provides additional moisture. It's better to have your stuffing a little on the dry side if you are cooking it inside the poultry.

Source: Quick-Fix Healthy Mix by Casey Kellar and Nicole Kellar-Munoz