SAUSAGE STUFFING

Made With:

Product

Pepperidge Farm® Chicken Herb Pan Stuffing

Stuffing: its not just a good side dish during Thanksgiving. This 4-ingredient recipe will allow you to simply and easily exceed your patron's expectations.

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Nutrition Facts
Serving Size
1/2 CUP
Amount Per Serving
Calories 199
% Daily Value
Total Fat 11.7g
18%
Saturated Fat 5.5g
28%
Cholesterol 31mg
10%
Sodium 575mg
24%
Total Carbohydrate 17.9g
6%
Dietary Fiber 1.4g
6%
Protein 5.9g
12%
Vitamin A 5%
Vitamin C 0%
Calcium 3%
Iron 5%
Total Time

50 min.

Serving & Size

1/2 CUP

Yields

Stuffing: its not just a good side dish during Thanksgiving. This 4-ingredient recipe will allow you to simply and easily exceed your patron's expectations.

Nutrition Facts

Nutrition Facts
Serving Size
1/2 CUP
Amount Per Serving
Calories 199
% Daily Value
Total Fat 11.7g
18%
Saturated Fat 5.5g
28%
Cholesterol 31mg
10%
Sodium 575mg
24%
Total Carbohydrate 17.9g
6%
Dietary Fiber 1.4g
6%
Protein 5.9g
12%
Vitamin A 5%
Vitamin C 0%
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.
bulk ground pork sausage, cooked, crumbled 1 lb.
1. Combine stuffing seasoning packet, butter and water in saucepot. Heat to a boil. Remove from heat.

2. Add stuffing and sausage. 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.

4. CCP: Hold at 140º F. or higher. Portion using No. 8 scoop (1/2 cup).
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