Pepperidge Farm

Stuffing, Cubed, Unseasoned

Nutritional Info

Nutrition Facts

about 9 servings per container
Serving Size: 0.75 cup (37 g)

 
Calories140
     Calories from Fat10

Amount Per Serving and/or % Daily Value*

Total Fat1.5 g (2%)
     Saturated Fat0 g (0%)
     Trans Fat0 g
Cholesterol0 mg (0%)
Sodium520 mg (22%)
Total Carbohydrate26 g (9%)
     Dietary Fiber2 g (8%)
     Sugars2 g
Protein5 g

Vitamin A0%
Vitamin C0%
Calcium2%
Iron8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

Calories per gram:
Fat Protein     ●Carbohydrates 

12 oz.

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Product Details

Toasted white and wheat breads. Per 3/4 Cup: 140 calories; 0 g sat fat (0% DV); 520 mg sodium (22% DV); 2 g sugars. Satisfaction guaranteed. If you have any questions or comments, please call us toll-free at 1-888-737-7374 or visit our web site at www.pepperidgefarm.com.

Ingredients

Made from: Unbromated Unbleached Enriched Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Whole Wheat Flour, High Fructose Corn Syrup, Salt, Yeast, Unsulphured Molasses, Contains 2 Percent or Less of: Partially Hydrogenated Soybean Oil, Distilled Vinegar, Calcium Propionate (to Retard Spoilage), Wheat Gluten, Malted Barley Flour, Nonfat Milk, Soy Lecithin.

Warnings

Food allergic consumers see ingredient list. Do not purchase if bag is open or torn.

Directions

1. Getting Started: Ingredients: 4 tbsp. butter; 1 large onion, diced (about 1 cup); 2 stalks celery, diced (about 1 cup); 1 tsp. poultry seasoning; 1/4 tsp. ground black pepper; 2 cups Swanson Chicken Broth; 1 package (12 oz) Pepperidge Farm Unseasoned Cubed Stuffing. 2. Prepare Stuffing Mixture: Heat butter in 4-quart saucepan over medium-high heat. Add onion, celery, seasoning and black pepper and cook until vegetables are tender-crisp. Add broth and heat to a boil. Remove saucepan from heat. Add stuffing and mix lightly. 3. Prepare it Your Way: In Casserole: Heat oven to 350 degrees F. Spoon stuffing mixture into greased 2-quart casserole dish. Cover and bake 30 minutes or until hot. To make ahead: cover unbaked stuffing mixture in casserole dish and refrigerate up to 1 day. Bake 40 minutes or until hot. For more crisp stuffing, bake uncovered. In Bird: Loosely spoon stuffing mixture into turkey cavity. Spoon any remaining stuffing mixture into greased casserole dish. Cover and bake with turkey during last 30 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. Our Favorite Stuffing Stir-Ins: 4 strips bacon, cooked and crumbled; 1 cup red onion, diced; 1 cup red, green and/or orange bell peppers, chopped; 3 tbsp. fresh sage leaves, coarsely chopped.

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