Pepperidge Farm Stuffing, Cubed, Sage & Onion, 14 oz (397 g)
Item#033W531777120001 | Model#53177712
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| Serving Size 0.75 cup | ||||||||||||||||||||||||||||||
| Servings Per Container 11 | ||||||||||||||||||||||||||||||
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| *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your' calorie needs. | ||||||||||||||||||||||||||||||
Product Description
Select herbs & spices blended with white and wheat breads. Great homemade stuffing begins with Pepperidge Farm. Our quality and care guarantees a stuffing you will be proud to call your own.
Directions: Stuffing Preparation Guide: poultry weight: 6-8 lb; butter (For lower fat stuffing, use broth and omit butter): 2 tbsp; chopped onion and celery: 1/4 cup each; broth or water (We recommend using broth when making stuffing in casserole, on top-of-stove or in microwave. For more moist stuffing, increase broth or water by 1 tsp per serving): 1 cup; Pepperidge Farm stuffing: 2 cups; stuffing servings: 4. Stuffing Preparation Guide: poultry weight: 10-12 lb; butter (For lower fat stuffing, use broth and omit butter): 4 tbsp; chopped onion and celery: 1/2 cup each; broth or water (We recommend using broth when making stuffing in casserole, on top-of-stove or in microwave. For more moist stuffing, increase broth or water by 1 tsp per serving): 1-1/2 cup; Pepperidge Farm stuffing: 4 cups; stuffing servings: 6. Stuffing Preparation Guide: poultry weight: 16-20 lb; butter (For lower fat stuffing, use broth and omit butter): 6 tbsp; chopped onion and celery: 1 cup each; broth or water (We recommend using broth when making stuffing in casserole, on top-of-stove or in microwave. For more moist stuffing, increase broth or water by 1 tsp per serving): 2-1/2 cup; Pepperidge Farm stuffing: 16 oz pkg; stuffing servings: 11. 1. Melt butter in large saucepan over medium-high heat. Add onions and celery and cook 2 to 3 min. Remove from heat. 2. Add broth and stuffing to saucepan and mix lightly. To Stuff Poultry: Loosely spoon stuffing into poultry cavity to allow room for stuffing to expand during roasting. Roast until meat thermometer inserted in thigh reaches 180 degrees F and center of stuffing reaches 165 degrees F. Spoon any remaining stuffing into greased casserole. Cover and bake during last 30 minutes of roasting. Allow poultry to stand 20 min before removing stuffing and carving. To Prepare in Casserole: Spoon prepared stuffing into a greased 3-qt. casserole dish. Cover and bake at 350 degrees F 30 min. For a crunchier stuffing bake uncovered.Ingredients: Made from: Unbleached Enriched Wheat Flour [Flour, Niacin, Reduced Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid], Unbromated Stone Ground 100% Whole Wheat Flour, High Fructose Corn Syrup, Salt, Contains 2 Percent or Less of: Yeast, Partially Hydrogenated Soybean Oil, Unsulphured Molasses, Onion Powder, Sage, Onion, Calcium Propionate (to Retard Spoilage) and Citric Acid.
Added on May 27, 2010
Ingredients
Made from: Unbleached Enriched Wheat Flour [Flour, Niacin, Reduced Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid], Unbromated Stone Ground 100% Whole Wheat Flour, High Fructose Corn Syrup, Salt, Contains 2 Percent or Less of: Yeast, Partially Hydrogenated Soybean Oil, Unsulphured Molasses, Onion Powder, Sage, Onion, Calcium Propionate (to Retard Spoilage) and Citric Acid.
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