Have you ever made a less than delectable loaf of bread and wondered what to do with it? This happened to me just last week. Frugality prevented me from tossing it so my solution was to make a stove top stuffing. I used Amy Dacyzyn's recipe for stuffing from The Complete Tightwad Gazette as a guideline. Most of the changes I made were based on what I did and didn't have on hand. The results were quite good. Everyone ate the stuffing without complaint and that was a whole lot better than their reaction to the bread itself.
Cut the bread into cubes and let it dry out in a 350 degree oven for 8-10 minutes. You want to wind up with about 6 cups of bread cubes. Let cool and place in an airtight container. Add:
1 Tbs. dried parsley
3 Tbs. vegetable broth
2 Tbs onion powder
1 tsp. dried celery seed
1 tsp. thyme
1 tsp. pepper
1/2 tsp salt
Cover and shake until well mixed. I found the seasonings seemed to settle to the bottom, so shaking and then shaking even more were very necessary.
To cook take 2 cups of the above mixture, add 1 cup of water or more ( I found I kept having to add more water as I went along) and 2 tbs olive oil. Heat on the stove or in a microwave. Fluff with fork before serving. I thought it would have benefited from a little gravy but no one else seemed to notice.