|Serving Size 3/4 cup (37g/1.3oz)|
|Servings Per Container 9|
|Amount Per Serving|
|Calories 140.0||Calories from Fat|
|% Daily Value*|
|Total Fat 1.5g||2%|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Total Carbohydrate 28g||9%|
|Dietary Fiber 2g||8%|
Made From: Unbromated Unbleached Enriched Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Salt, Sugar, Canola Oil, Yeast, Contains 2 percent or less of: Spices (Contains Celery), Onion Powder, Calcium Propionate (to retard spoilage), Malted Barley Flour, Soy Lecithin.
Prepare Stuffing Mixture. Heat butter in 3-quart saucepan over medium-high heat. Add onion and celery. Cook until vegetables are tender crisp. Remove saucepan from heat. Add stuffing and mix lightly. Prepare it your way. In casserole. Heat oven to 350degF. Spoon stuffing mixture into greased 2-quart casserole dish. Cover and bake 30 minutes or until hot. To make a head cover unbaked stuffing mixture in casserole dish and refrigerate up to 1 day. Bake 40 minutes 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 30 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 saucepan. Cover and let stand 5 minutes. Fluff with fork before serving.
Pepperidge Farm Inc
Contains wheat, soy.Do not purchase if bag is open or torn.