Categories: Dressings 
      Yield: 1 servings 
  
      1 ts Ground Sage; or                     2 tb Dried Minced Onion 
           -Poultry Seasoning                  2 ts Dried Parsley Leaves; 
      1 ts Instant Chicken Bouillon                 -crushed 
           -Granules                         1/8 ts Ground Pepper 
      1 tb Dried Chopped Celery            
  
     Cut a 6-inch square of heavy-duty foil.  Place all ingredients in center 
  of foil.  Fold foil to make an airtight pachage. Label with date and 
  contents. 
   Store in a cool, dry place.  Use within 6 months. 
   Makes 1 package of STUFFING SEASONING MIX. 
         SAUCEPAN STUFFING 1-1/4 Cups Water 3 Tbs. Butter or Margarine 1 Pkg. 
  STUFFING SEASONING MIX 4 Cups Partially Dried 1/2-inch Bread Crumbs 
     In a medium saucepan, combine water, butter or margarine and STUFFING 
  SEASONING MIX.  Bring to a boil over medium-high heat. Reduce heat to 
  medium; simmer about 5 minutes. Stir in bread cubes. Cook 1 to 2 minutes 
  until liquid is absorbed, stirring constantly. 
   Cover, remove from heat.  Let stand 5 minutes before serving. Makes 4 to 6 
  servings. VARIATIONS: WHOLE-WHEAT STUFFING: Substitute 2 cups partially 
  dried whole-wheat bread pieces for half of bread cubes. CORNBREAD STUFFING: 
  Use 3 cups crumbled cornbread for bread crumbs. GRANOLA STUFFING: Add 1/2 
  cup granola.  Increase water to 1-1/2 cups. NUT STUFFING: Add 1/4 cup 
  walnuts or diced water chestnuts.