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You will need: For stove top preparation: 1/4 cup vegetable oil. 2 cups boiling water. For oven baked preparation: 1 cup boiling water. 3 tablespoons margarine. 2 large eggs. Stove top directions: Heat 1/4 cup vegetable oil in large frying pan or medium saucepan. Add stuffing crumbs (large bag) and sauté until lightly browned. Remove from heat and allow to cool 2-3 minutes. Stir in 2 cups boiling water* slowly (to avoid spattering). Add contents of seasoning packet (small bag) and bring to boil; reduce heat and simmer 10-15 minutes or until water is completely absorbed. Fluff with a fork before serving. Oven baked directions: Empty stuffing crumbs into medium bowl and set aside. Mix contents of seasoning packet with 1 cup boiling water* and 3 tablespoons margarine. Add to stuffing crumbs. Mix well. Allow to cool 5-7 minutes. Add 2 eggs to mixture and mix well. To bake stuffing, place mixture in baking dish and bake for 30-40 minutes in a preheated 375 degrees F oven. To stuff bird follow directions on poultry wrapper. Cover dish when baking if no crust is desired. *For a softer stuffing, add a little more water. Makes: About 5 servings. Preparation time: 20 minutes. Oven bake time: 30-40 minutes (see directions for stove top cook time). Adapt to any meal by adding one of your own special additions: 1/2 cup chopped nuts (almonds, walnuts, or pecans). 1/2 cup raisins, chopped dried apricots or prunes. 1/4 cup sauteed mushrooms or 1-4 oz. can sliced mushrooms.
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