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Mrs. Cubbisons Stuffing Seasoned Traditional Box - 12 Oz

Mrs. Cubbisons Stuffing Seasoned Traditional Box - 12 Oz

Stuffing, Traditional, Seasoned

Slow cooker recipe free up your oven! MrsCubbisons.com. For questions or comments please visit MrsCubbisons.com. For great stuffing recipes and meal ideas visit MrsCubbisons.com. Find this cranberry sausage traditional stuffing recipe and other great meal ideas at MrsCubbisons.com.
Nutrition Facts

Serving Size: 0.5cup dry
Servings Per Container: 10
Calories Amount Per Serving
130
% Daily Value
Calories From Fat Amount Per serving 0
Total Fat Amount Per serving 0.5g 1%
Saturated Fat Amount Per serving 0g 0%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving 0mg 0%
Sodium Amount Per serving 330mg 14%
Potassium Amount Per serving 96mg 2%
Total Carbohydrate Amount Per serving 25g 9%
Dietary Fiber Amount Per serving 0g 0%
Sugars Amount Per serving (-)
Protein Amount Per serving 4g 0%
Vitamin A (-)
Vitamin C (-)
Calcium 0%
Iron 10%
Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Yeast, Sea Salt, Sugar, Wheat Gluten, Palm Oil (the Palm Oil Used in This Product is in Compliance with the RSPO (Roundtable on Sustainable Palm Oil) Supply Chain Certification Systems), Spices, Onions Powder.
Product Attributes
Warning Contains: Contains: wheat.
Directions 10 min. Quick prep time. With a 10-minute prep time and four easy cooking options, you can spend less time in the kitchen and still share the tradition and quality of mrs. Cubbison's stuffing at your holiday table. Ingredients: 1 box (12 oz) traditional stuffing; 1 cup (2 sticks) butter or margarine (for light recipe, reduce butter or margarine 1/4 cup and increase broth or water 1/4 cup); 1 cup onion, diced 1/4 inches; 1 cup celery, diced 1/4 inches; 1-1/2 cups chicken broth or water (for reduced sodium, use unsalted butter and reduced sodium chicken broth or water). Oven Casserole Directions: (1) Preheat oven to 350 degrees F. (2) Spray a 9 inch x 13 inch (3 qt.) Casserole dish with non-stick spray. (3) In a large (5 qt.) sauce pan, melt butter on medium heat. Add vegetables and saute until translucent. Remove from heat. (4) add stuffing mix and gradually stir in chicken broth or water. For a richer stuffing, add a well beaten egg and mix thoroughly. (5) pour stuffing mixture into greased casserole dish, cover with foil and bake for 40 minutes. Remove cover for the last 15 minutes of bake time for a crispier top. Top- of-stove Directions: (1) in a large (5 qt.) sauce pan, melt butter on medium heat. Add vegetables and saute until translucent. (2) Stir in chicken broth or water gradually and bring to a boil. Cover, reduce heat and simmer for 3 minutes. (3) Remove from heat and gently blend in stuffing mix. Cover and let stand for 5 minutes. Fluff with fork and serve. See side panel for in-the-bird and slow cooker directions. Slow Cooker Directions: 1 box (12 oz) traditional stuffing 3/4 cup butter or margarine 1 cup onion, diced 1/4 inch; 1 cup celery, diced 1/4 inch 1-1/4 cups chicken broth or water 2 eggs, beaten (optional). Grease a 5 quart slow cooker with non-stick spray. Melt butter and set aside. Whisk onion, celery, broth or water and eggs in the slow cooker. Gradually whisk in melted butter. Add in stuffing mix and toss until little liquid is left on the bottom of the slow cooker. Cover and cook on HIGH setting for 1 hour 25 minutes. Turn off slow cooker and lightly toss stuffing. Cover again and let sit for 5 minutes before serving. In-the-bird Directions: Weight; stuffing mix (12 oz): 8-15 lbs (1 box): 16-24 lbs (2 boxes. Weight; butter or margarine ( For light recipe, reduce butter or margarine 1/4 cup and increase broth or water 1/4 cup); 8-15 lbs (1 cup): 16-24 lbs (2 cups). Weight; onions, diced 1/4 inch; 8-15 lbs (1 up): 16-24 lbs (2 cups). Weight; celery, diced 1/4 inch; 8-15 lbs (1 cup): 16-24 lbs (2 cups). Weight; chicken broth or water (For reduced sodium, use unsalted butter and reduced sodium chicken broth or water); 8-15 lbs (1 cup): 16-24 lbs (2 cups). In a large (S qt.) Sauce pan, melt butter on medium heat. Add vegetables and saute until translucent. Stir in chicken broth or water and bring to a boil. Remove from heat and gently stir in stuffing mix. Do not stuff turkey until just before roosting. Gently stuff neck and body cavities, allowing for expansion. Close openings and roast turkey as usual. Note: Stuffing textures may vary, use more liquid for moister stuffing, less for drier.

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