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Marcys Stuffing Mix, Cranberry Orange
Marcys Stuffing Mix, Cranberry Orange
5.3 oz
About
Details
Gourmet. Made from Freshly baked calabrese bread. Richly seasoned. All natural. Product of Canada.
Ingredients
Calabrese Bread [Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamine, Riboflavin, and Folic Acid), Water, Salt, Yeast, Malted Barley Flour, Alpha Amylase, Ascorbic Acid], Dried Cranberries (Cranberries, Sugar, Glycerine, Citric Acid, Sunflower Oil), Orange Peel, Canola Oil, Spices, Granulated Garlic, Salt, Mustard Powder, Ground Sage Leaves, Ground Thyme Leaves, Ground Fennel Seeds, Parsley.
Directions
Marcy's Cranberry Orange Stuffing Mix Preparation: Serves 5-6; 3 tbsp (45 ml) unsalted butter; 1/4 cup (60 ml) each chopped onion and celery; 1 package (150 g) Marcy's Cranberry Orange Stuffing Mix; 1 egg beaten; 1-1/4 cups (300 ml) boiling water. Microwave: Place the butter, onion and celery in a microwave-safe dish. heat on high, stirring once, for 1 to 2 minutes or until softened. Transfer the vegetable mixture to a large bowl and gently toss with the stuffing mix and boiling water to combine. Add the beaten egg and stir well. (Cool to room temperature before stuffing poultry. See below turkey cooking instructions). Transfer the prepared stuffing to an 8-cup (2L) microwave-safe dish. Cook for 8 minutes (fluff once during cooking). Fluff with fork just before serving. Oven: Preheat oven to 350 degrees F (180 degrees C). Heat the butter in a nonstick skillet set over medium-low. Add the onion and celery. Cook for 8-10 minutes or until softened. Transfer the vegetable mixture to a large bowl and gently toss with the stuffing mix and boiling water to combine. Add the beaten egg and stir well. (Cool to room temperature before stuffing poultry). Transfer the prepared stuffing to an 8-cup (2 L) greased casserole dish. Bake for 20 to 25 minutes or until lightly browned and set. Fluff with fork just before serving. Store in a cool dry place. Turkey Cooking: Preheat the oven to 325 degrees F (160 degrees C). Rinse the turkey inside and out. Pat it dry with paper towel. Season inside and out with salt and pepper. Stuff the body and neck cavities with the cooled stuffing mixture just until full. Do not pack tightly. (Any leftover stuffing can be baked in a casserole dish alongside the roasting pan for 25 to 30 minutes or until lightly browned and set.) Transfer the turkey to a rack in a shallow roasting pan. Tuck the legs into the flap at the base of the body cavity or truss legs together with butcher's twine. Roast the turkey, basting occasionally with pan juices, until a meat thermometer inserted in the inner thigh reads 180 degrees F (82 degrees C) and stuffing registers at least 165 degrees F (74 degrees C). Remove the stuffing from the turkey immediately. Tent both the stuffing and the turkey with foil. Rest the turkey for 15 minutes before carving. 10-12 lb (4.5-5.5 kg) Turkey: 1 x package prepared stuffing; cook approx. 3-1/2 to 3-3/4 hours. 15-16 lb (7-7.25 kg) Turkey: 2 x packages prepared stuffing; coo approx. 3-3/4 to 4 hours. 18-20 lb (8-9 kg) Turkey: 3 x packages prepared stuffing; cook approx. 4 to 4-1/2 hours.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 100
- Total Fat 2g3%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 320mg14%
- Total Carbohydrate 17g6%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 3g
Details
Gourmet. Made from Freshly baked calabrese bread. Richly seasoned. All natural. Product of Canada.
Ingredients
Calabrese Bread [Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamine, Riboflavin, and Folic Acid), Water, Salt, Yeast, Malted Barley Flour, Alpha Amylase, Ascorbic Acid], Dried Cranberries (Cranberries, Sugar, Glycerine, Citric Acid, Sunflower Oil), Orange Peel, Canola Oil, Spices, Granulated Garlic, Salt, Mustard Powder, Ground Sage Leaves, Ground Thyme Leaves, Ground Fennel Seeds, Parsley.
Directions
Marcy's Cranberry Orange Stuffing Mix Preparation: Serves 5-6; 3 tbsp (45 ml) unsalted butter; 1/4 cup (60 ml) each chopped onion and celery; 1 package (150 g) Marcy's Cranberry Orange Stuffing Mix; 1 egg beaten; 1-1/4 cups (300 ml) boiling water. Microwave: Place the butter, onion and celery in a microwave-safe dish. heat on high, stirring once, for 1 to 2 minutes or until softened. Transfer the vegetable mixture to a large bowl and gently toss with the stuffing mix and boiling water to combine. Add the beaten egg and stir well. (Cool to room temperature before stuffing poultry. See below turkey cooking instructions). Transfer the prepared stuffing to an 8-cup (2L) microwave-safe dish. Cook for 8 minutes (fluff once during cooking). Fluff with fork just before serving. Oven: Preheat oven to 350 degrees F (180 degrees C). Heat the butter in a nonstick skillet set over medium-low. Add the onion and celery. Cook for 8-10 minutes or until softened. Transfer the vegetable mixture to a large bowl and gently toss with the stuffing mix and boiling water to combine. Add the beaten egg and stir well. (Cool to room temperature before stuffing poultry). Transfer the prepared stuffing to an 8-cup (2 L) greased casserole dish. Bake for 20 to 25 minutes or until lightly browned and set. Fluff with fork just before serving. Store in a cool dry place. Turkey Cooking: Preheat the oven to 325 degrees F (160 degrees C). Rinse the turkey inside and out. Pat it dry with paper towel. Season inside and out with salt and pepper. Stuff the body and neck cavities with the cooled stuffing mixture just until full. Do not pack tightly. (Any leftover stuffing can be baked in a casserole dish alongside the roasting pan for 25 to 30 minutes or until lightly browned and set.) Transfer the turkey to a rack in a shallow roasting pan. Tuck the legs into the flap at the base of the body cavity or truss legs together with butcher's twine. Roast the turkey, basting occasionally with pan juices, until a meat thermometer inserted in the inner thigh reads 180 degrees F (82 degrees C) and stuffing registers at least 165 degrees F (74 degrees C). Remove the stuffing from the turkey immediately. Tent both the stuffing and the turkey with foil. Rest the turkey for 15 minutes before carving. 10-12 lb (4.5-5.5 kg) Turkey: 1 x package prepared stuffing; cook approx. 3-1/2 to 3-3/4 hours. 15-16 lb (7-7.25 kg) Turkey: 2 x packages prepared stuffing; coo approx. 3-3/4 to 4 hours. 18-20 lb (8-9 kg) Turkey: 3 x packages prepared stuffing; cook approx. 4 to 4-1/2 hours.
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