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Martins Stuffing Potatobred Soft Cubed - 12 Oz
Stuffing, Soft Cubed
Famous Dutch taste. Made with unbleached flour and has a buttery taste. Per 1 Cup Serving: 100 calories; 0 g sat fat (0% DV); 140 mg sodium (6% DV); 3 g sugars; 5 g protein (10% DV). The taste is Golden. 1-800-548-1200 (8 am - 5 pm/ M-F). www.potatorolls.com. American family owned and operated. Chat with the Martin Family and other fans by liking us on Facebook: www.fb.com/martinspotatorolls and on Twitter: (at)potatorolls. Facebook. Made in the USA.
Ingredients
|
Serving Size: 1.1oz Servings Per Container: about 11 |
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| Calories | Amount Per Serving
100 |
% Daily Value |
|---|---|---|
| Calories From Fat | Amount Per serving 10 | |
| Total Fat | Amount Per serving 1.5g | 2% |
| Saturated Fat | Amount Per serving 0g | 0% |
| Trans Fat | Amount Per serving 0g | |
| Polyunsaturated Fat | Amount Per serving 0g | |
| Monounsaturated Fat | Amount Per serving 0.5g | |
| Cholesterol | Amount Per serving 0mg | 0% |
| Sodium | Amount Per serving 140mg | 6% |
| Total Carbohydrate | Amount Per serving 18g | 6% |
| Dietary Fiber | Amount Per serving <1g | 4% |
| Sugars | Amount Per serving 3g | |
| Protein | Amount Per serving 5g | 0% |
| Vitamin A | 0% | |
| Vitamin C | 0% | |
| Calcium | 10% | |
| Iron | 6% | |
Unbleached Enriched Wheat Flour (Flour, Ferrous Sulfate, Niacin, Thiamin, Riboflavin, Folic Acid), Nonfat Milk, Reconstituted Potatoes (from Potato Flour), Yeast, Sugar, Wheat Gluten, Sunflower Oil, Contains 2% or Less of Each of the Following: Salt, Butter, Sunflower Lecithin, Dough Conditioners (Sodium Stearoyl Lactylate, Monoglycerides and Diglycerides and Ethoxylated Monoglycerides and Diglycerides), Monocalcium Phosphate, Calcium Propionate (a Preservative), Guar Gum, Ascorbic Acid, DATEM, Calcium Sulfate, Enzymes, Turmeric Color, Annatto Color, Sesame Seeds.
Product Attributes
Kosher
Directions
Stuffing Tips: Prepare stuffing and stuff poultry just before roasting. Set oven temperature no lower than 325 degrees F. Allow 3/4 cup prepared stuffing per pound of poultry. Allow room in cavity for the stuffing to expand. Poultry is done when meat thermometer inserted in thigh reaches 180 degrees F, and center of stuffing reaches 165 degrees F. Allow poultry to stand 20 min. before removing stuffing and carving.
About the Producer
Martins Famous Shoppe
Disclaimer
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