Pepperidge Farm Herb Seasoned Classic Stuffing

12 oz

$3.24 each($0.27 / oz)

Out of stock

Aisle 4

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

For holiday meals or everyday dinners, enjoy Pepperidge Farm Stuffing - made from premium breads to create a gratifyingly delicious side dish! Perfect for effortless entertaining with the option of adding a personal touch.

Highlights

Nutrition Facts
About 12 servings per container
Serving Size
0.50 Cup
- Amount Per Serving
  Calories
  110
- % Daily Value^*
- Cholesterol
  0mg
  0%
- Sodium
  410mg
  18%
- Potassium
  40mg
  0%
- Calcium
  30mg
  2%
- Iron
  1.4mg
  8%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Made from: Enriched Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Whole Wheat Flour, Salt, Sugar, Yeast, Contains 2% or Less of: Vegetable Oils (Canola and/or Sunflower and/or Palm), Molasses, Spices, Celery, Onion Powder, Calcium Propionate to Extend Freshness, Malted Barley Flour, Rosemary Extract and Ascorbic Acid to Protect Flavor, Soy Lecithin.
Allergens and safety warnings
Contains: wheat, soy.,Do not purchase if bag is open or torn.
Pepperidge Farm Stuffing: 6 oz (half pack) 6 servings; 12 oz (full pack) 13 servings. Butter: 2 tbsp 6 servings; 4 tbsp 13 servings. Onion and Celery Diced; 1/2 cup each 6 servings; 1 cup each 13 servings. Swanson Chicken Broth: 1 cup 6 servings; 2 cups 13 servings. Our favorite stuffing stir-ins. 1 cup red onions, diced. 1 stalk celery (about 1/2 cup). 1 cup sweetened dried cranberries. 1 cup toasted pecan halves. 1 Getting Started: Ingredients: Yields about 12 servings. 4 tbsp butter; 1 cup diced onion (about 1 large); 1 cup diced celery (about 2 stalks); 2 cups Swanson Chicken Broth; 1 pkg (12oz) Peppridge Farm Herb Seasoned Classic Stuffing. 2. Prepare Stuffing Mixture: Heat butter in 4-quart saucepan over medium-high heat. Add onion and celery. Cook until vegetables are tender-crisp. Add broth and heat to a boil. Remove saucepan from heat. Add stuffing and mix lightly. 3. Prepare It Your Way: In Casserole: heat oven to 350 degrees F. Spoon stuffing mixture into greased 2-quart casserole dish. Cover and bake 35 minutes or until hot. To make ahead: Cover unbaked stuffing mixture in casserole dish and refrigerate up to 1 day. Bake 40 minute or until hot. For more crisp stuffing bake uncovered. In Bird: Loosely spoon stuffing mixture into turkey cavity. Spoon any remaining stuffing mixture into greased casserole dish. Cover and bake with turkey during last 35 minutes of roasting time. Roast turkey according to package directions. Allow turkey to stand 20 minutes before removing stuffing and slicing. On Top Stove: Leave stuffing mixture in sauce pan. Cover and let stand 5 minutes. Fluff with fork before serving.