FLORENTINE STUFFING BAKE

Made With:

Product

Pepperidge Farm® Herb Stuffing Mix

Made with specially baked stuffing bread, and dusted with just the right touch of herbs and spices. It is the ideal complement to your entrées.

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Product

Campbells® Condensed Cream of Celery Soup

A delicately seasoned soup made with crisp celery and cream.

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Nutrition Facts
Serving Size
1/2 CUP
Amount Per Serving
Calories 117
% Daily Value
Total Fat 4.6g
7%
Saturated Fat 1.9g
10%
Cholesterol 8mg
3%
Sodium 430mg
18%
Total Carbohydrate 15.7g
5%
Dietary Fiber 1.1g
4%
Protein 2.6g
5%
Vitamin A 11%
Vitamin C 1%
Calcium 5%
Iron 6%
Total Time

50 min.

Serving & Size

1/2 CUP

Yields

Try our Florentine Stuffing Bake made with Pepperidge Farm® Herb Stuffing Mix and Campbell's® Condensed Cream of Celery Soup. Combined with sour cream, spinach and cheese this stuffing perfect for the holiday season.  

Nutrition Facts

Nutrition Facts
Serving Size
1/2 CUP
Amount Per Serving
Calories 117
% Daily Value
Total Fat 4.6g
7%
Saturated Fat 1.9g
10%
Cholesterol 8mg
3%
Sodium 430mg
18%
Total Carbohydrate 15.7g
5%
Dietary Fiber 1.1g
4%
Protein 2.6g
5%
Vitamin A 11%
Vitamin C 1%
Calcium 5%
Iron 6%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Product

Pepperidge Farm® Herb Stuffing Mix

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Weight Measure
Pepperidge Farm® Herb Stuffing Mix 2 lb. pkg.
butter, melted 2 oz. 1/4  cups
1. Mix 2 cups stuffing and butter; set aside.
Made With:

Product

Campbells® Condensed Cream of Celery Soup

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Weight Measure
Campbells® Condensed Cream of Celery Soup, 50 oz ea cans
water cups
sour cream 16 oz. pt.
frozen spinach, chopped, thawed, well drained 3 lb. qt.
Parmesan cheese, grated 4 oz. cups
2. Mix soup, water, 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).
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