Nutrition Facts
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.
Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
| Profit Per Meal | ||||
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| × | = | |||
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
| Profit Per Day | |||||
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| × | = | ||||
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.
For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.
| Ingredients | Weight | Measure |
| butter | 8 oz. | 1 cups |
| mushrooms | 12 oz. | 5 cups |
| water | 1 1/2 qt. | |
| bulk pork sausage | 12 oz. | 2 1/2 cups |
| frozen spinach | 10 oz. | 1 3/4 cups |
| Instructions |
| 1. Melt butter in saucepot. Add mushrooms and cook until tender and liquid evaporates. |
| 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). |
