Enriched Wheat Flour (flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Whole Wheat Flour, Salt, Sugar, Yeast, Molasses, Contains 2% Or Less Of: Vegetable Oils (canola And/or Sunflower And/or Palm), Spices, Celery, Onion Powder, Calcium Propionate To Extend Freshness, Rosemary Extract And Ascorbic Acid To Protect Flavor, Wheat Gluten, Malted Barley Flour, Soy Lecithin.
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. 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 1Day. Bake 40 Minutes Or Until Hot. For More Crisp Stuffing Bake Uncovered. In Bird: Loosely Spoon Stuffing Mixture Into Turkey Cavity. Cover & 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 Of Stove: Leave Stuffing Mixture In Saucepan. Cover And Let Stand 5 Minutes. Fluff With Fork Before Serving.
Always refer to the actual package for the most accurate information
|Serving Size 0.50 cup|
|Servings Per Container ABOUT 14|
|Amount Per Serving|
|Calories 90||Calories From Fat 10|
|% Daily Value|
|Total Fat 0g||0%|
Saturated Fat 0g
Trans Fat 0g
|Total Carbohydrate 18g||6%|
Dietary Fiber 2g
|% Daily Values are based on a 2,000 calorie diet|