ORIENTAL STYLE STUFFING

Made With:

Product

Pepperidge Farm® Chicken Herb Pan Stuffing

Combine Pepperidge Farm® Chicken Herb Pan Stuffing with water chestnuts, green onions, and red bell peppers to add to your Asian inspired menu.

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Nutrition Facts
Serving Size
1/2 CUP
Amount Per Serving
Calories 153
% Daily Value
Total Fat 7.3g
11%
Saturated Fat 4.1g
21%
Cholesterol 17mg
6%
Sodium 445mg
19%
Total Carbohydrate 19.2g
6%
Dietary Fiber 1.9g
8%
Protein 3.1g
6%
Vitamin A 10%
Vitamin C 18%
Calcium 3%
Iron 5%
Total Time

50 min.

Serving & Size

1/2 CUP

Yields

Combine Pepperidge Farm® Chicken Herb Pan Stuffing with water chestnuts, green onions, and red bell peppers to add to your Asian inspired menu.

Nutrition Facts

Nutrition Facts
Serving Size
1/2 CUP
Amount Per Serving
Calories 153
% Daily Value
Total Fat 7.3g
11%
Saturated Fat 4.1g
21%
Cholesterol 17mg
6%
Sodium 445mg
19%
Total Carbohydrate 19.2g
6%
Dietary Fiber 1.9g
8%
Protein 3.1g
6%
Vitamin A 10%
Vitamin C 18%
Calcium 3%
Iron 5%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
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.

Step 3
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 Instructions

Ingredients & Instructions

Weight Measure
butter 8 oz. cups
water 1 1/2  qt.
Made With:

Product

Pepperidge Farm® Chicken Herb Pan Stuffing

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Pepperidge Farm® Chicken Herb Pan Stuffing 2 lb. pkg.
red bell pepper, chopped 6 oz. 1 1/2  cups
green onion, sliced 4 oz. 1 1/2  cups
water chestnuts, canned, drained, chopped 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).
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