Jennifer at 13:15, 20 February 2012

2012-02-20T13:15:48Z

← Older revision		Revision as of 13:15, 20 February 2012
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	*12 slices of bread, toasted and cut into cubes		''Modified for use in Japan''

			*12 slices of 8-slice bread, toasted and cut into cubes
	*3/4 tsp salt		*3/4 tsp salt
	*2 tsp dried sage		*2 tsp dried sage
	*1 - 1 1/2 tsp dried thyme		*1 - 1 1/2 tsp dried thyme
	*3 1/2 cups water		*3 1/2 cups water
	*2 1/2 chicken bouillon cubes		*2 1/2 Maggi chicken bouillon cubes
	*1 onion, chopped		*1 onion, chopped
	*1 stalk celery, chopped		*1 stalk celery, chopped
	*1/2 stick unsalted butter, melted		*1/2 stick unsalted butter, melted

	~~Mix bread pieces and herbs together in a bowl. In a saucepan, boil the water with the bouillon and vegetables until they are tender, then add the butter~~.		Preheat oven to 350 degrees.

	~~For a nine inch square pan:~~		Mix bread pieces and herbs together in a bowl. In a saucepan, boil the water with the bouillon and vegetables until they are tender, then add the butter. Mix the wet and dry ingredients and toss until the moisture-balance is consistent through-out. Pour into a greased 9x9 pan and bake about 30 minutes until heated through and beginning to toast on the top.
	~~Toast till amber-golden, one and a half packs (12slices) of 8-slice~~ bread~~, chop into cubes. Toss in about 3/4 teaspoon salt,~~ and ~~crumble~~ in ~~about2teaspoons dried sage and about1 to1 1/2 teaspoons dried thyme~~. ~~Toss well several times.~~ In saucepan, boil ~~3 1/2 cups~~ water~~, 2 1/2 Maggi~~ bouillon ~~chicken cubes, one chopped onion~~ and ~~one stalk chopped celery with leaves. Boil till veggies~~ are tender, add ~~1/2 stick (1/4 block) unsalted~~ butter~~, melt~~.

	[[category:Sides]]		[[category:Sides]]

Jennifer: Created page with "12 slices of bread, toasted and cut into cubes 3/4 tsp salt 2 tsp dried sage 1 - 1 1/2 tsp dried thyme 3 1/2 cups water 2 1/2 chicken bouillon cubes 1 onion, chopped 1 st..."

2012-02-20T12:45:11Z

Created page with "*12 slices of bread, toasted and cut into cubes *3/4 tsp salt *2 tsp dried sage *1 - 1 1/2 tsp dried thyme *3 1/2 cups water *2 1/2 chicken bouillon cubes *1 onion, chopped *1 st..."

New page

*12 slices of bread, toasted and cut into cubes
*3/4 tsp salt
*2 tsp dried sage
*1 - 1 1/2 tsp dried thyme
*3 1/2 cups water
*2 1/2 chicken bouillon cubes
*1 onion, chopped
*1 stalk celery, chopped
*1/2 stick unsalted butter, melted

Mix bread pieces and herbs together in a bowl. In a saucepan, boil the water with the bouillon and vegetables until they are tender, then add the butter.

For a nine inch square pan:
Toast till amber-golden, one and a half packs (12slices) of 8-slice bread, chop into cubes. Toss in about 3/4 teaspoon salt, and crumble in about2teaspoons dried sage and about1 to1 1/2 teaspoons dried thyme. Toss well several times. In saucepan, boil 3 1/2 cups water, 2 1/2 Maggi bouillon chicken cubes, one chopped onion and one stalk chopped celery with leaves. Boil till veggies are tender, add 1/2 stick (1/4 block) unsalted butter, melt.

[[category:Sides]]

Herb Stuffing - Revision history

Jennifer at 13:15, 20 February 2012

Jennifer: Created page with "*12 slices of bread, toasted and cut into cubes *3/4 tsp salt *2 tsp dried sage *1 - 1 1/2 tsp dried thyme *3 1/2 cups water *2 1/2 chicken bouillon cubes *1 onion, chopped *1 st..."

Jennifer: Created page with "12 slices of bread, toasted and cut into cubes 3/4 tsp salt 2 tsp dried sage 1 - 1 1/2 tsp dried thyme 3 1/2 cups water 2 1/2 chicken bouillon cubes 1 onion, chopped 1 st..."