bells

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Bell's Traditional StuffingBread Crumbs [Enriched Wheat Flour (Niacin, Reduced iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Distilled Vinegar, contains two (2) percent or less of: Sugar, Leavening, (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Vegetable Oil (Canola, &/or Soybean &/or Sunflower Oils), Salt, Yeast, Spice Extractive, Yeast Nutrients, (Ammonium Chloride Calcium Sulfate), Dough Conditioners, (L-Cysteine Monochloride, Azodicarbonamide)], Dehydrated Vegetables (Onion, Celery, Dried Parsley, Garlic), Sugar, Salt, Spices, Chicken Flavoring (Salt, Autolyzed Yeast Extract, Dried Chicken Broth, Chicken Fat, Dextrose, Corn Starch, Maltodextrin, Natural Flavor), Natural Flavoring, Palm Oil, Disodium Inosinate and Disodium Guanylate (Flavor Enhancers).Bell's Traditional Stuffing. Since 1867. Ready in just 5 minutes. New prep option! Fast. East. Delicious. Ideal with turkey chicken pork & more! Made with genuine Bell's seasoning. Directions 5-minute prep:Entire package makes 6, 1/2 cup servings. #Servings: 2Water: 2/3 cup, Butter: 1-1/2 tbsp, Chopped celery and onions: 1-3/4 tbsp of each, Stuffing mix: 3/4 cup. #Serving: 4Water: 1-1/8 cup Butter 3 tbsp, Chopped celery and onions: 3-1/2 tbsp of each, Stuffing mix: 1-1/2 cups. #Serving:6Water: 1-3/4 cup Butter 1/4cup, Chopped celery and onions: 1/3 cup of each, Stuffing mix: 2-1/4 cups. 1. In a saucepan, bring water and butter (or margarine) to a boil. 2. If desired, add chopped celery and onions. 3. Add stuffing and stir gently until blended. 4. Cover, remove from heat, and let stand for 5 minutes before serving. Outside-the-bird casserole:For a delicious, crisper stuffing that's cooked outside the bird. prepare desired number of servings as described above. Then spoon into a lightly-greased casserole, cover, and bake at 350 degrees F for 30-35 minutes. In-the-bird cooking:1. Empty stuffing mix into a bowl. 2. In small skillet, melt 1/4 cup (4 tablespoons) butter or margarine. If desired, saute 1/4 cup minced onion, and 1/4 cup diced celery in the butter. 3. Pour butter (and vegetables) over stuffing mix. Add 1-1/3 cups water. (For a drier, more crumbly stuffing add less water. For a moister stuffing, add 1-1/2 cups water). Toss gently with a fork to blend. 4. Cover, let stand 5 minutes before using. Pack lightly in poultry cavity. Do not stuff bird until ready to roast. Refrigerate any leftover stuffing. Stuffs 6 pounds of poultry. Warnings Contains wheat ingredients.

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