Ingredients:

Made from: Unbromated Unbleached Enriched Wheat Flour (Flour, Niacin, Reduced Iron, Thiamin Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Water, High Fructose Corn Syrup, Salt, contains 2 percent or less of: Partially Hydrogenated Soybean Oil, Yeast, Spices, Onion Powder, Calcium Propionate (to retard spoilage) and Malted Barley Flour.

WARNINGS:

Do not purchase if bag is open or torn.

DIRECTIONS:

Stuffing Preparation Guide. Poultry weight. 6-8 lb. Butter 2 tbsp, Chopped Onion and Celery 1/4 cup each, Swanson® Broth or Stuffing Water** 3/4 cups, Pepperidge Farm®Stuffing 3 cups, Stuffing Servings 4. 10-12 lb. Butter 4 tbsp, Chopped Onion and Celery 1/2 cup each, Swanson® Broth or Stuffing Water** 1 1/3 cups, Pepperidge Farm®Stuffing 4 cups, Stuffing Servings 6. 16-20 lb. Butter 5 tbsp, Chopped Onion and Celery 1 cup each, Swanson® Broth or Stuffing Water** 2 cups, Pepperidge Farm®Stuffing 12 oz pkg, Stuffing Servings 10. 1. Melt butter in large saucepan over medium-high heat. Add onions and celery and cook 2 to 3 min. Remove from heat. 2. Add broth and stuffing to saucepan and mix lightly. To stuff poultry: Loosely spoon stuffing into poultry cavity to allow room for stuffing to expand during roasting. Roast until meat thermometer inserted in thigh reaches 180 degrees F and center of stuffing reaches 165 degrees F. Spoon any remaining stuffing into greased casserole. Cover and bake during last 30 minutes of roasting. Allow poultry to stand 20 min. before removing stuffing and carving. To prepare in casserole: Spoon prepared stuffing into a greased 3-qt. casserole dish. Cover and bake at 350 degrees F 30 min. For a crunchier stuffing bake uncovered. *For lower fat stuffing, use Swanson Broth and omit butter. **We recommend using broth when making stuffing in casserole, on top-of -stove or in microwave. For more moist stuffing, increase broth or water by 1 tsp. per serving. Our favorite stuffing stir-ins: Follow basic directions for 12 oz. package above and stir in your choice of the following with broth and stuffing. Mediterranean: 1 can (14 oz) artichoke hearts, drained and chopped, 1 jar (7 oz.) roasted red peppers, drained and diced, and 1/4 cup packed basil leaves, coarsely chopped. Italian: 1 lb. bulk sausage, cooked and crumbled and 1/2 cup grated parmesan cheese. Short cut stuffing: Use the stuffing preparation guide to select the desired number of servings. Top-of-stove directions: 1. Heat butter in saucepan over medium-high heat. Add onions and celery and cook 2 to 3 min. Add broth and heat to a boil. Remove from heat. 2. Add stuffing to saucepan and mix lightly. Cover and let stand 5 min. Fluff with fork before serving. Microwave directions: 1. Stir butter, onions and celery in microwaveable casserole dish. Cover and microwave on high 3 min. Add broth, cover and microwave on high 3 min. 2. Add stuffing to dish and mix lightly. Cover and microwave on high 3 to 4 min. Let stand 5 min. Fluff with fork before serving. (Cooking times may vary).