For generations, Mrs. Cubbison's® Stuffing has been a holiday tradition. Follow the directions or add your own ingredients to give it your personal touch.
Unbleached Enriched Four (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Yeast, Onion Powder, Spices, High Fructose Corn Syrup, 2% or Less of Partially Hydrogenated Soybean Oil, Sea Salt, Calcium Propionate (Preservative).
Ingredients: 1 Box (10 oz.) Cube Stuffing. 1/2 cup (1 stick) butter or margarine*. 1 cup onion, diced 1/4". 1 cup celery, diced 1/4". 1 1/2 cups chicken broth or water**. Oven Casserole Directions: 10 min. prep, 40 min. cook, 350F. 1. Preheat oven 350F. 2. Spray a 9" x 13" (3 qt.) casserole dish with non-stick spray. 3. In a large (5 qt.) sauce pan, melt butter on medium 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 crisper top. Top-of-Stove Directions: 10 min. prep, 10 min. cook. 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. Slow-Cooker Directions: 1 box (10 oz.) Cube Stuffing. 3/4 cup butter or margarine. 1 cup onion, diced 1/4". 1 cup celery, diced 1/4". 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 celery, onions, 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: For 8-15 lbs. Bird: 1 box Stuffing Mix (10 oz.). 1/2 cup butter or margarine*. 1 cup onions, diced 1/4". 1 cup celery, diced 1/4". 1 1/4 cup chicken broth or water**. For 16-24 lbs. Bird: 2 boxes Dressing Mix (10 oz.). 1 cup butter or margarine*. 2 cups onions, diced 1/4". 2 cups celery, diced 1/4". 2 1/2 cups chicken broth or water**. In a large (5 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 roasting. Gently stuff neck and body cavities, allowing for expansion. Close openings and roast turkey as usual. Note: Placing stuffing inside of self-basting turkey may result in moister stuffing. Stuffing texture may vary, use more liquid for moister stuffing, less for drier. *For light recipe, reduce butter or margarine to 1/4 cup and increase broth or water 1/4 cup. **For reduced sodium, use unsalted butter and reduced-sodium chicken broth or water.
Always refer to the actual package for the most accurate information