Stuffing Mix

Arrange the minced fresh celery pieces on a plate and set the plate in a warm place (a sunny window is best) for 24 hours, or until the celery is thoroughly dry.

Stack the white and wheat bread slices on top of each other and squish them down flat with the palms of your hands.

Use a sharp knife to dice the squished bread into pea-size pieces to create dense bread crumbs (you should have about 4 cups total).

Preheat oven to 250 degrees.

Spread the bread crumbs evenly on a cookie sheet.

Bake for 30 to 40 minutes or until the bread crumbs are completely dry (you should now have around 2 2/3 cups of dry bread crumbs).

In a small bowl, combine the dried celery, crushed chicken bouillon cubes, dried chopped onions, dried parsley, sugar, and onion powder to form the vegetable/seasoning mix.

In a medium saucepan over medium heat, combine the prepared vegetable/seasoning mix with 1 2/3 cups water and 1/4 cup margarine.

Bring the mixture to a boil.

Reduce heat to low, cover, and simmer for 10 minutes.

Stir in the dry bread crumbs, cover, and remove from heat.

Let the stuffing stand for 5 to 7 minutes.

Fluff the stuffing with a fork before serving.