MUSHROOM SAUSAGE STUFFING

Made With:

Bakery

Pepperidge Farm® Chicken Herb Pan Stuffing

Superior quality with the convenience of top of the stove preparation. Made with large and varied cuts of Pepperidge Farm® specialty baked breads and a unique blend of herbs and spices.

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Nutrition Facts
Serving Size
1/2 CUP
Amount Per Serving
Calories 205
% Daily Value
Total Fat 12.4g
19%
Saturated Fat 5.8g
29%
Cholesterol 27mg
9%
Sodium 572mg
24%
Total Carbohydrate 18.5g
6%
Dietary Fiber 1.8g
7%
Protein 5.4g
11%
Vitamin A 28%
Vitamin C 1%
Calcium 4%
Iron 6%
Total Time

50 min.

Serving & Size

1/2 CUP

Yields

Butter, mushrooms, and pork sausage combine to make this mouth-watering stuffing you'll want all year round, not just on Thanksgiving! Made with Pepperidge Farm® stuffing.

Nutrition Facts

Nutrition Facts
Serving Size
1/2 CUP
Amount Per Serving
Calories 205
% Daily Value
Total Fat 12.4g
19%
Saturated Fat 5.8g
29%
Cholesterol 27mg
9%
Sodium 572mg
24%
Total Carbohydrate 18.5g
6%
Dietary Fiber 1.8g
7%
Protein 5.4g
11%
Vitamin A 28%
Vitamin C 1%
Calcium 4%
Iron 6%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
butter 8 oz. cups
mushrooms, sliced 12 oz. cups
1. Melt butter in saucepot. Add mushrooms and cook until tender and liquid evaporates.
Weight Measure
water 1 1/2  qt.
Made With:

Bakery

Pepperidge Farm® Chicken Herb Pan Stuffing

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Pepperidge Farm® Chicken Herb Pan Stuffing 2 lb. pkg.
bulk pork sausage, yield from 1 lb raw, cooked, crumbled 12 oz. 2 1/2  cups
frozen spinach, chopped, thawed, squeezed dry 10 oz. 1 3/4  cups
2. Add stuffing seasoning packet and water. Heat to a boil. Remove from heat.

3. Add stuffing, sausage and spinach. Mix lightly. Place in greased full hotel pan (20x12x2).

4. 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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