Recipe: Jiffy Stufflng (Kellogg's recipe, 1960's)

JIFFY STUFFLNG

"Serve as an accompaniment to poultry, meat or fish with a suitable gravy or sauce. Or use as a base for creamed eggs, fish or chipped beef."

1/2 cup regular margarine or butter
7 cups (7 oz. pkg.) Kellogg's Croutettes Stuffing Herb Seasoned Croutons
1 1/2 cups water or stock*

Heat margarine and water or stock in large saucepan until boiling: remove from heat. Add Croutettes all at once, tossing lightly. Cover pan tightly and let stand in warm place about 5 minutes.

*Amount of liquid may be varied, depending on preference for a fluffy or a more moist stuffing.

Variations can be prepared according to directions given for Old-Fashioned Stuffing variations (click here).

Makes about 5 cups stuffing
Source: Vintage recipe pamphlet: Menu Magic with Kellogg's Croutettes - Stuffing Herb Seasoned Croutons, The Kellogg Company, 1969