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Mrs. Cubbison's Stuffing, Traditional, Seasoned
Mrs. Cubbison's Stuffing, Traditional, Seasoned
12 ozPopular item
About
Details
Made from fresh breads, seasoned just right, Mrs. Cubbison’s stuffing has been trusted by home cooks for over 60 years as the perfect choice for the most important meals of the year.
• A holiday favorite can now be made year-round.
• Our recipe starts with freshly baked bread and a delicious blend of savory herbs.
• Quick and easy to make with just a few ingredients.
• Save valuable kitchen time and labor with easy to make Mrs. Cubbison's Traditional Stuffing.
Ingredients
Unbleached Enriched Flour (wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Salt, Spices, Onion Powder, Sugar, Yeast, 2% Or Less Of High Fructose Corn Syrup. Wheat Gluten, Partially Hydrogenated Soybean Oil, Calcium Propionate (preservative), Sorbic Acid (preservative).
Directions
10 Min Quick Prep Time: With a 10-minute prep time and four easy cooking options, you can spend less time in the kitchen and still share the tradition and quality of Mrs. Cubbison's Stuffing at your holiday table. Ingredients: 1 box (12 oz) Traditional Stuffing; 1 cup (2 sticks) butter or margarine (For Light Recipe, reduce butter or margarine to 1/4 cup and increase broth or water 1/4 cup); 1 cup onion, diced 1/4 inches; 1 cup celery, diced 1/4 inches; 1-1/2 cups chicken broth or water (For reduced sodium, use unsalted butter and reduced sodium chicken broth or water). Oven Casserole Directions: 1. Preheat oven to 350 degrees F. 2. Spray a 9 inch x 13 inch (3 qt) casserole dish with non-stick spray. 3. In a large (5 qt) sauce pan, melt butter on medium heat. Add vegetables and saute until translucent. Remove from heat. 4. Add stuffing mix and gradually stir in chicken broth or water. For a richer stuffing, add a well beaten egg and mix thoroughly. 5. Pour stuffing mixture into greased casserole dish, cover with foil and bake for 40 minutes. Remove cover for the last 15 minutes of bake time for a crisper top. Top-of-Stove Directions: 1. In a large (5 qt) sauce pan, melt butter on medium heat. Add vegetables and saute until translucent. 2. Stir in chicken broth or water gradually and bring to a boil. Cover, reduce heat and simmer for 3 minutes. 3. Remove from heat and gently blend in stuffing mix. Cover and let stand for 5 minutes. Fluff with fork and serve. New! Slow Cooker Directions: 1 box (12 oz) Traditional Stuffing; 3/4 cup butter or margarine; 1 cup onion, diced 1/4 inches; 1 cup celery, diced 1/4 inches; 1-1/4 cups chicken broth or water; 2 eggs, beaten (optional). Grease a 5 quart slow cooker with non-stick spray. Melt butter and set aside. Whisk celery, onions, broth or water and eggs in the slow cooker. Gradually whisk in melted butter. Add in stuffing mix and toss until little liquid is left on the bottom of the slow cooker. Cover and cook on high setting for 1 hour 25 minutes. Turn off slow cooker and lightly toss stuffing. Cover again and let sit for 5 minutes before serving. In-the-Bird Directions: 8-15 lbs: 1 box Stuffing Mix (12 oz); 1 cup butter or margarine (For Light Recipe, reduce butter or margarine to 1/4 cup and increase broth or water 1/4 cup); 1 cup onions, diced 1/4 inches; 1 cup celery, diced 1/4 inches; 1 cup chicken broth or water (For reduced sodium, use unsalted butter and reduced sodium chicken broth or water). 16-24 lbs: 2 boxes Stuffing Mix (12 oz); 2 cups butter or margarine (For Light Recipe, reduce butter or margarine to 1/4 cup and increase broth or water 1/4 cup); 2 cups onions, diced 1/4 inches; 2 cups celery, diced 1/4 inches; 2 cups chicken broth or water (For reduced sodium, use unsalted butter and reduced sodium chicken broth or water). In a large (5 qt) sauce pan, melt butter on medium heat. Add vegetables and saute until translucent. Stir in chicken broth or water and bring to a boil. Remove from heat and gently stir in stuffing mix. Do not stuff turkey until just before roasting. Gently stuff neck and body cavities, allowing for expansion. Close openings and roast turkey as usual. Note: Placing stuffing inside of self-basting turkey may result in moister stuffing. Stuffing textures may vary, use more liquid for moister stuffing, less for drier.
Warnings
Contains: wheat. Packaged in a facility that also packages tree nuts.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 130
- Total Fat 1g1%
- Saturated Fat 0g0%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg0%
- Sodium 410mg18%
- Total Carbohydrate 25g9%
- Dietary Fiber 2g7%
- Sugars 2g
- Protein 4g
Details
Made from fresh breads, seasoned just right, Mrs. Cubbison’s stuffing has been trusted by home cooks for over 60 years as the perfect choice for the most important meals of the year.
• A holiday favorite can now be made year-round.
• Our recipe starts with freshly baked bread and a delicious blend of savory herbs.
• Quick and easy to make with just a few ingredients.
• Save valuable kitchen time and labor with easy to make Mrs. Cubbison's Traditional Stuffing.
Ingredients
Unbleached Enriched Flour (wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Salt, Spices, Onion Powder, Sugar, Yeast, 2% Or Less Of High Fructose Corn Syrup. Wheat Gluten, Partially Hydrogenated Soybean Oil, Calcium Propionate (preservative), Sorbic Acid (preservative).
Directions
10 Min Quick Prep Time: With a 10-minute prep time and four easy cooking options, you can spend less time in the kitchen and still share the tradition and quality of Mrs. Cubbison's Stuffing at your holiday table. Ingredients: 1 box (12 oz) Traditional Stuffing; 1 cup (2 sticks) butter or margarine (For Light Recipe, reduce butter or margarine to 1/4 cup and increase broth or water 1/4 cup); 1 cup onion, diced 1/4 inches; 1 cup celery, diced 1/4 inches; 1-1/2 cups chicken broth or water (For reduced sodium, use unsalted butter and reduced sodium chicken broth or water). Oven Casserole Directions: 1. Preheat oven to 350 degrees F. 2. Spray a 9 inch x 13 inch (3 qt) casserole dish with non-stick spray. 3. In a large (5 qt) sauce pan, melt butter on medium heat. Add vegetables and saute until translucent. Remove from heat. 4. Add stuffing mix and gradually stir in chicken broth or water. For a richer stuffing, add a well beaten egg and mix thoroughly. 5. Pour stuffing mixture into greased casserole dish, cover with foil and bake for 40 minutes. Remove cover for the last 15 minutes of bake time for a crisper top. Top-of-Stove Directions: 1. In a large (5 qt) sauce pan, melt butter on medium heat. Add vegetables and saute until translucent. 2. Stir in chicken broth or water gradually and bring to a boil. Cover, reduce heat and simmer for 3 minutes. 3. Remove from heat and gently blend in stuffing mix. Cover and let stand for 5 minutes. Fluff with fork and serve. New! Slow Cooker Directions: 1 box (12 oz) Traditional Stuffing; 3/4 cup butter or margarine; 1 cup onion, diced 1/4 inches; 1 cup celery, diced 1/4 inches; 1-1/4 cups chicken broth or water; 2 eggs, beaten (optional). Grease a 5 quart slow cooker with non-stick spray. Melt butter and set aside. Whisk celery, onions, broth or water and eggs in the slow cooker. Gradually whisk in melted butter. Add in stuffing mix and toss until little liquid is left on the bottom of the slow cooker. Cover and cook on high setting for 1 hour 25 minutes. Turn off slow cooker and lightly toss stuffing. Cover again and let sit for 5 minutes before serving. In-the-Bird Directions: 8-15 lbs: 1 box Stuffing Mix (12 oz); 1 cup butter or margarine (For Light Recipe, reduce butter or margarine to 1/4 cup and increase broth or water 1/4 cup); 1 cup onions, diced 1/4 inches; 1 cup celery, diced 1/4 inches; 1 cup chicken broth or water (For reduced sodium, use unsalted butter and reduced sodium chicken broth or water). 16-24 lbs: 2 boxes Stuffing Mix (12 oz); 2 cups butter or margarine (For Light Recipe, reduce butter or margarine to 1/4 cup and increase broth or water 1/4 cup); 2 cups onions, diced 1/4 inches; 2 cups celery, diced 1/4 inches; 2 cups chicken broth or water (For reduced sodium, use unsalted butter and reduced sodium chicken broth or water). In a large (5 qt) sauce pan, melt butter on medium heat. Add vegetables and saute until translucent. Stir in chicken broth or water and bring to a boil. Remove from heat and gently stir in stuffing mix. Do not stuff turkey until just before roasting. Gently stuff neck and body cavities, allowing for expansion. Close openings and roast turkey as usual. Note: Placing stuffing inside of self-basting turkey may result in moister stuffing. Stuffing textures may vary, use more liquid for moister stuffing, less for drier.
Warnings
Contains: wheat. Packaged in a facility that also packages tree nuts.
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