Certifications
Product Instructions
Classic Stuffing
ONE 12 OZ. PACKAGE OF ARNOLD CORNBREAD CUBED STUFFING 4T (1/2 STICK) BUTTER 1 CUP DICED ONION 1 CUP DICED CELERY 2 CUPS CHICKEN BROTH
STEP 1 COMBINE THE INGREDIENTS ON THE STOVE 1. MELT BUTTER IN LARGE SKILLET OVER MEDIUM HEAT. ADD ONION AND CELERY; COOK FOR 5 MINUTES. 2. ADD BROTH; BRING TO A BOIL. 3. ADD STUFFING TO A LARGE BOWL AND POUR BROTH MIXTURE OVER THE STUFFING. MIX WELL AND FLUFF WITH A FORK.
STEP 2 COOK THE STUFFING IN A CASSEROLE DISH SPREAD MIXTURE IN A 9 X 13-INCH BAKING DISH COATED WITH COOKING SPRAY. COVER WITH FOIL. BAKE AT 350°F FOR 20 MINUTES; REMOVE FOIL AND BAKE UNTIL TOP IS LIGHTLY BROWNED AND CRISPED, ABOUT 10 MINUTES. IN THE BIRD PLACE PREPARED STUFFING IN TURKEY JUST BEFORE ROASTING. STUFF BOTH THE NECK AND BODY CAVITIES. AVOID OVER STUFFING TOO TIGHTLY. COOK TURKEY PER PACKAGE INSTRUCTIONS AND CENTER OF STUFFING REACHES 165°F.
Quality Statement
Our bakery products retain their best quality if stored at room temperature. For best results, please use by date on package. We are committed to providing you with quality products and welcome your questions and comments.