Try our Florentine Stuffing Bake made with Pepperidge Farm® Chicken Herb Pan Stuffing and Campbell's® Condensed Cream of Celery Soup. Combined with sour cream, spinach and cheese this stuffing perfect for the holiday season.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|butter||2 oz.||0 1/4 cups|
|sour cream||16 oz.||1 pt.|
|frozen spinach||2.5 lb.||1 qt.|
|Parmesan cheese||3.5 oz.||1 cups|
|1. Mix 2 cups stuffing and butter; set aside.|
|2. Mix soup, sour cream, stuffing seasoning packet, spinach and cheese in large bowl. Add remaining stuffing. Mix lightly. Place in greased full hotel pan (20x12x2). Sprinkle with reserved stuffing mixture.
3. Bake at 350º F. for 25 minutes or until hot. CCP: Bake until internal temperature is 165º F. or higher for 15 seconds.CCP: Hold at 140º F. or higher. Portion using No. 8 scoop (1/2 cup).