Dry Mix:

3 1/2 cups Bread Cubes -- unseasoned

2 tablespoons Parsley -- dried flakes

2 tablespoons Dried Onion -- minced

3 tablespoons Carrot Chips -- dried

3 teaspoons Chicken Bouillon granules -- or powder

1/4 teaspoon Poultry Seasoning

To Make:

1 1/4 cups Water

2 tablespoons Butter or Margarine

Note: Dry bread cubes can be made by cubing leftover bread (your choice of type) into 1/3 - 1/2 inch cubes, and leaving out to dry for several hours. To speed up the drying process, you can also place them in a warm oven for about 2 hours, making certain to check and stir often.

To make the dry mix, place bread cubes into a one quart jar . Combine all other dry ingredients, in a small mixing bowl, and pour into a small zip baggie. Seal baggie and place in top of jar. Place seal on top of jar, and decorate as/if desired. Store in a cool dry place for up to one year. The following directions need to be copied onto a card, and attached to the jar, for gift giving, and/or for using the mix at a later time:

Bring 1 1/4 cups Water, and 2 Tbsp. Butter or Margarine, to a low boil, in a large saucepan. Pour seasoning packet into hot water, and bring mixture back to a boil. Reduce heat, and cover pan. Simmer for 8-10 minutes. Remove pan from heat, then add bread cubes, and mix to moisten completely. Cover pan, and let sit for 5 - 10 minutes.

*When making stuffing to be used inside a chicken or turkey, remember to cool stuffing completely before placing inside the cavity of the poultry.

**For a different texture, use 3 cups dried corn bread cubes, and 1/2 cup wild rice, in place of bread cubes.

***For a vegetarian diet, or to use this stuffing with fish or pork, use vegetable bouillon granules in place of chicken bouillon granules. Using low sodium bouillon will also help make the mix more healthful.