Combine Pepperidge Farm® Chicken Herb Pan Stuffing with water chestnuts, green onions, and red bell peppers to add to your Asian inspired menu.
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||8 oz.||1 cups|
|water||1 1/2 qt.|
|red bell pepper||6 oz.||1 1/2 cups|
|green onion||4 oz.||1 1/2 cups|
|water chestnuts||6 oz.||1 1/2 cups|
|1. Combine stuffing seasoning packet, butter and water in saucepot. Heat to a boil. Remove from heat.
2. Add stuffing, peppers, onions and water chestnuts. Mix lightly. Place in greased full hotel pan (20x12x2).
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).