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