2 Tbsp onion powder
2 Tbsp garlic powder
2 Tbsp dried oregano
2 Tbsp dried basil
1 Tbsp dried thyme
1 Tbsp ground black pepper
1 Tbsp white pepper
1 Tbsp cayenne pepper
1 Tbsp celery salt
Happy Holidays peeps. Some of you may have noticed I've started a new blog, I think the word for it is eclectic. Anyhoo, now I need to get what I call organised, here is a staple from our kitchen table at BeeBee Towers.
Hope you enjoy.
3 apples, peeled & roughly chopped
1 large onion, roughly chopped
6-8 handfuls of bread cubes (stale crusty bread)
Chicken stock (between 1/2 - 3/4 pint), enough to moisten.
1 palmful dried parsley.
In a large frying pan heat 2 tbsp olive oil & a dollop of butter until they're foamy.
Add the onion & apple, season with salt, pepper & 2 palm fulls of chicken seasoning & parsley.
Cook until soft. Add bread & gradually add the stock to rehydrate the bread.
Turn out into a buttered baking dish and bake until golden.