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Kraft Stove Top Stuffing

By Todd Wilbur


Score: 4.33. Votes: 3
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This recipe clones the common 6-ounce box of Stove Top stuffing mix you find in any grocery store. This secret formula duplicates the chicken variety, the brand's most popular version. It's nice to be able to make as much of this as you want prior to the holiday crunch, and just keep it sealed up in the pantry until you're ready to use it. You have enough to worry about deciding which fruits to use in the Jell-O mold. When it's time to cook, it's just a matter of adding some water and margarine, and in 10 easy minutes this stuff is all ready to go.

Source: Even More Top Secret Recipes by Todd Wilbur.

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  • 1/3 cup minced fresh celery
  • 4 to 5 slices white bread
  • 3 to 4 slices wheat bread
  • 3 chicken bouillon cubes, crushed
  • 2 teaspoons dried chopped onions
  • 1 1/2 teaspoons dried parsley
  • 1/8 teaspoon granulated sugar
  • 1/8 teaspoon onion powder
To Make Stuffing
  • 1 2/3 cups water
  • 1/4 cup margarine
  • Do This
    • Restaurant/Brand
      Kraft
    • Instructions

      1. Arrange the celery pieces on a plate and set the plate in a warm place—a sunny window is best—for 24 hours or until the celery is thoroughly dry. This is the best way to dry the tiny pieces of celery for the instant stuffing mix. You must be sure to remove all moisture from the celery. You should end up with 2 teaspoons of dried celery for every 1/3 cup of freshly minced. 

      2. Prepare the bread crumbs by stacking the bread slices on top of each other and squishing them down flat with the palms of your hands. This will create denser bread crumbs that will not become soggy and pasty when cooking.  Use a sharp knife to dice the bread into little pieces. You should have about 2 1/2 cups of white bread and 1 1/2 cups of wheat for a total of around 4 cups of bread. 

      3. Preheat oven to 250 degrees F. Spread the bread crumbs on a cookie sheet. Bake for 30 to 40 minutes or until bread is completely dry. You should now have around 2 2/3 cups of dry bread crumbs.

      4. To make the vegetable/seasoning mix, combine the dried celery with chicken bouillon powder, onions, parsley, sugar, onion powder in a small bowl. You now have a stuffing kit that can be sealed up and stored in a dry place until you are ready to use it.

      5. To make the stuffing, mix the vegetable/seasoning mix with 1 2/3 cups water and 1/4 cup margarine in a medium saucepan over medium heat. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes. Stir in the bread crumbs, cover, and remove from heat. Let the stuffing stand 5 to 7 minutes. Fluff it with a fork before serving.

      Makes 6 servings.

Reviews
Average rating:

Score: 4.33. Votes: 3
Rating of votes (3)
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Paty
Nov 21, 2014, 22:00

sent this recipe to my daughter as she must eat gluten free products. She love it. Thanks

John
Nov 19, 2014, 22:00

Very good stuffing recipe. I followed it to the "T" and I will make it again, but its not the same as stove top.

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