Stuffing Butter Recipe

Ingredient 

• 1 ½ tablespoons sticks unsalted butter, softened
• 1 teaspoon low sodium chicken base, preferable Better Than Bouillon brand (if you can’t find low-sodium, cut back to 1/2 tablespoon or it will be too salty)
• 1 teaspoon dried rosemary leaves, chopped fine
• 1 teaspoon dried parsley flakes
• 1 teaspoon dried thyme
• ½ teaspoon rubbed sage
• ¼ teaspoon celery seed
• ¼ teaspoon granulated garlic
• ¼ teaspoons ground black pepper
• 1 ½ dried chopped onion (from the spice aisle), rehydrated in 1/4 cup warm water for 30 minutes

Directions

• Step 1: Drain the rehydrated onion flakes and press dry with paper towels. In a medium bowl, mix the butter and bouillon paste until well incorporated with no streaks. Add all of the spices and the onion and mix well.
• Step 2: Store in a sealed container in the fridge for up to a week, or in the freezer for up to six months. Slather on any available bread, top your baked potato with it, melt it down and drizzle it on your popcorn. If you want something to taste like stuffing, this is your new best friend.