"Stove Top" Dressing

3 cups bread, cubed and dried
1 tsp VE Toasted Onion
3 tsp VE Sage and Apple (or VE Savoury Cranberry Stuffing Seasoning)
1/4 tsp VE Sea Salt, fine grind
VE Pepper, to taste
1 1/2 tsp liquid chicken bouillon
2 Tbsp butter
3/4 cup water

1. Combine first 5 ingredients in a large bowl. Set aside.
2. In a small bowl mix together bouillon, butter and water. Heat for 1 -2 minutes in microwave, until boiling.
3. Pour bouillon mixture over dry ingredients and toss. Let stand for a couple minutes then briefly toss again.

Stuffing Crisps

Yield 18 pieces

1/4 cup butter, room temperature
1 Tbsp VE Sage & Apple Stuffing Seasoning
18 slices French baquette, thinly sliced

Mix butter and VE Sage and Apple Stuffing Seasoning together.
Lightly spread on bread slices and place on lightly greased baking sheet.
Bake at 400 F for 5 minutes.

Alternate taste: Use VE Savoury Cranberry Seasoning instead of VE Sage & Apple Stuffing Seasoning