<RJ> wrote:

> I've just received my latest copy of
> KRAFT "food & family" magazine.
> ( actually, some pretty good ideas in their pubs. )
>
> This issue features several recipes with stove-top stuffing.
>
> I've tried the product a few times,
> as a side dish, and as an ingredient.
> and my main recollection is salty...salty...salty.
>
> Anyone have a good Stove-Top meal idea?
>
> <rj>

You mean a home made stove top stuffing?

Here's a sage and onion stuffing, the milk could/shoud be replaced with
a good strong chicken stock.

2 large onions

2 cups bread crumbs

milk

2 tbs. chopped sage

salt & pepper

bake the onions till tender. When cooled chop finely and mix with bread
crumbs that have been soaked in milk and well drained, add sage and
seasonings. If stuffing seems too dry add a bit more milk or stock or wine.

(alternatively the onions & a couple of stalks of celery can be cut into
a small dice and sauted in butter till celery is tender)

At this point it would be placed in side a bird and baked with the bird,

alternatively it can be cooked in an 350 F oven for 15 - 20 minutes or
even in a pan on low heat on the stove top just long enough to give the
seasonings time to merge with the other ingredients.

Thyme, oregano, garlic, finely chopped green onion, celery, chopped
cooked chestnuts, a favourite sausage, chopped chicken liver, or just
about any other ingredient you desire may be added. A bit of grated
parmesan cheese on top can be nice.

It may take a few attempts to get the seasonings just right for personal
preference.
---
JL