Stuffing Butter

• 3/4 cup butter, softened (unsalted)
• 1 tablespoon chicken base, low sodium (if you can't find low-sodium use only 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
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon celery seed
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon ground black pepper
• 1 1/2 teaspoons dehydrated onion
• 1/4 cup warm water

1. Rehydrate the onions in the 1/4 cup warm water for 30 minutes.
2. Drain the rehydrated onion and press dry with paper towels.
3. In a medium bowl, mix the butter and bouillon paste until well incorporated with no streaks.
4. Add all of the spices and the onion and mix well.
5. Store in a sealed container in the fridge for up to a week or in the freezer for up to six months.
6. 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.

butter, chicken base, rosemary, parsley flakes, thyme, sage, celery, garlic, ground black pepper, onion, water

Taken from www.food.com/recipe/stuffing-butter-534414 (may not work)