This recipe is adapted (to reduce fat, and to match what I had) from an old "Kenmore Microwave Cookery" cookbook.
Mix in a 1 quart (or larger) glass container:
1/2 cup water
2 Tbs gravy mix (like Tone's Gravy Mix)
1/2 onion, chopped
1/2 tsp dried thyme
1/4 tsp garlic powder
Microwave for 5 minutes.
Chop these in the food processor, and then add to the microwave container:
3 stalks celery, chopped
1 cup mushrooms, chopped
Microwave for 3 minutes.
Now chop these in the food processor, and then add to the microwave container:
2 cups dry bread chunks
1/4 cup almonds, finely chopped
2 tsp dried parsley flakes
1/4 tsp freshly ground black pepper
Microwave for 2 minutes.
My microwave was set to 100% power, and it's rated for 1100 to 1500 Watts depending on which label you read. You may need to adjust the times for different microwaves.
Amazingly enough, this tastes exactly like stuffing! (However, I'm not a fan of it. I made this anyway because my dear husband likes stuffing.) I used Tone's Turkey Gravy Mix.
For storage, it freezes well.
Just so you know that I'm hopeless with recipes, here's the original.Mix 1/2 cup butter, 1/3 cup onion, and 1/4 cup celery in a 4-cup glass container and microwave for 10 minutes or until onion is transparent. Add 3 cups dry bread cubes, 1 cup water or chicken broth, 2 tsp parsley flakes, 1/2 tsp salt, and 1/8 tsp freshly ground pepper. Makes enough stuffing for a 5 to 6 pound roasting chicken. Can replace 3 cups bread with 2 1/2 cups wild rice, 1/2 cup slivered almonds, and 1 cup sliced mushrooms.