Recipe: Old-Fashioned Stuffing, Muffins, Squares, Variations (Kellogg's recipe, 1960's)

OLD-FASHIONED STUFFING

7 cups (7-oz. pkg.) Kellogg's Croutettes Stuffing Herb Seasoned Croutons
1/2 cup regular margarine or butter, melted
1 1/2 cups hot water or broth (as needed)

Pour croutons into mixing bowl; add melted margarine while tossing gently. Stir lightly while adding hot water or broth. (Amount of water may be varied depending on preference for a fluffy or a more moist stuffing.)

Use as stuffing for poultry, meat or fish. Stuffing expands while baking, so pack very gently. Extra stuffing may be baked as Stuffing Muffins (see below).


Makes about 5 cups Stuffing, sufficient for 6 to 8 pound bird or two 3 1/2 to 4 pound birds. For stuffed pork chops, veal birds, fish roll-ups and similar dishes, prepare about one-half package Croutettes (3 1/2 cups) for 6 to 8 servings

VARIATIONS:

STUFFING MUFFINS:
Shape one-half cupfuls prepared stuffing into balls; place in greased muffin-pan cups. Cover tightly with aluminum foil. Bake in moderate oven (350 degrees F) about 30 minutes.

STUFFING SQUARES:
Spread prepared stuffing lightly in well greased 8x8 or 9x9-inch baking pan. Cover tightly with aluminum foil. (If crusty top Stuffing is preferred, do not cover.) Bake in moderate oven (350 degrees F,) about 30 minutes. Cut into squares to serve.

APPLE STUFFING:
Mix 2 cups finely chopped, pared apples with the prepared Stuffing.

BUTTERY CELERY-ONION STUFFING:
Increase margarine to 2/3 cup. Before mixing with Croutettes, cook 1/2 cup chopped celery and 1/4 cup chopped onions in the margarine until almost tender. Add to Croutettes together with margarine; continue as in step 1 above.

MUSHROOM STUFFING:
Cook 1 cup washed, sliced mushrooms in the margarine until tender; add to Croutettes together with margarine; continue as in step 1 above.

OYSTER STUFFING:
Mix 1 cup drained oysters, chopped or whole with the Croutettes. Heat oyster liquor and substitute for part of liquid. Continue as in step 1 above.

RAISIN STUFFING:
Heat 1/2 cup raisins in the liquid before adding to the Croutettes. Proceed as above.

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