Frankenmuth Inn Stuffing


By Gloria Pitzer

As pictured above, seen in… The Original 200 Plus Secret Recipes© Book (Secret RecipesTM, St. Clair, MI; June 1997, p. 15).

Also published, as seen below, in Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 95). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]


6 cups finely crumbled cinnamon raisin bran cereal or dry cinnamon rolls (with icing)

2 cups boiling water, with ¼ teaspoon season salt

3 tablespoons dry minced onion

4 teaspoons chicken bouillon powder

1 teaspoon rubbed sage

7 ½ ounce jar baby food (Junior) apples and apricot strained dessert

2 tablespoons butter or margarine


Put it all in a pan, stirring lightly just to blend. Cover and cook on low heat until time to serve, but don’t let it dry out. Additional liquid may be added if too much evaporates while it’s kept “on-hold” – no longer than 1 hour… OR put it in the top of a double boiler over simmering water if you must hold it longer.

[OR instead of cooking on low heat,] grease a 2-quart casserole and bake the dressing, covered, at 350°F for about 40 minutes or until piping hot. Freezes well up to 3 months. Serves 4 to 6.


See also…

Mondays & Memories of My Mom – Small Screen Significance

By TheRecipeDetective

Hi! I'm Laura Emerich and Gloria Pitzer, the ORIGINAL Secret Recipe Detective, is my mom. This website is lovingly dedicated to her memory and legacy.

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