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Bells Traditional Stuffing Mix - 6 Oz
Stuffing, Traditional
Fast. Easy. Delicious. Ideal with turkey, chicken, pork & more! Made with genuine Bell's seasoning. Since 1867. Ready in just 5 minutes. New prep option! The perfect side dish. The perfect side-dish with chicken, pork, fish, beef and much more. 100% trans fat free. The choice of generations. In 1867, a Boston inventor and amateur cook named William G. Bell created a unique combination of herbs and spices. It was a subtle, flavorful, and truly memorable mixture he simply called Bell's Seasoning. Trading ships from around the globe brought his prized ingredients into Boston Harbor. Bell's Seasoning soon became a treasured staple of kitchens throughout New England. Today, all of Bell's fine products are made with the original spice blend created over 135 years ago! And while our recipes are now ready-mixed for easy, everyday enjoyment, our commitment to purity, quality, and superior taste remains unchanged.
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Calories | Amount Per serving 100 | (-) Information is currently not available for this nutrient | ||||
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Calories from Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Total Fat | Amount Per serving 1g | 2% | ||||
Saturated Fat | Amount Per serving 0g | 0% | ||||
Trans Fat | Amount Per serving 0g | (-) Information is currently not available for this nutrient | ||||
Polyunsaturated Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Monounsaturated Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Cholesterol | Amount Per serving 0mg | 0% | ||||
Sodium | Amount Per serving 530mg | 22% | ||||
Potassium | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Total Carbohydrate | Amount Per serving 21g | 7% | ||||
Dietary Fiber | Amount Per serving 1g | 4% | ||||
Total Sugars | Amount Per serving 2g | (-) Information is currently not available for this nutrient | ||||
Added Sugars | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Protein | Amount Per serving 3g | (-) Information is currently not available for this nutrient | ||||
Calcium | Amount Per serving (-) Information is currently not available for this nutrient | 2% | ||||
Iron | Amount Per serving (-) Information is currently not available for this nutrient | 10% |
Contains: Contains wheat ingredients.
5-Minute Prep: Entire package makes 6, 1/2 cup servings. 2 servings, 2/3 cup water, 1-1/2 tbsp butter (or margarine, 1-3/4 tbsp of chopped celery and onions each, 3/4 cup stuffing mix; 4 servings, 1-1/8 cups water, 3 tbsp butter (or margarine), 3-1/2 tbsp chopped celery and onions each, 1-1/2 cups stuffing mix; 6 servings, 1-3/4 cups water, 1/4 cup butter (or margarine), 1/3 cup of chopped celery and onions each, 2-1/4 cups stuffing mix. 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, crispier 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.
WILLIAM G BELL
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