Herb Stuffing: Difference between revisions
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..." |
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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 | ||
Preheat oven to 350 degrees. | |||
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. | |||
[[category:Sides]] | [[category:Sides]] | ||
Latest revision as of 13:15, 20 February 2012
Modified for use in Japan
- 12 slices of 8-slice 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 Maggi chicken bouillon cubes
- 1 onion, chopped
- 1 stalk celery, chopped
- 1/2 stick unsalted butter, melted
Preheat oven to 350 degrees.
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.