Bell's Stuffing, Traditional

Details

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.

Ingredients

BREAD CRUMBS [ENRICHED WHEAT FLOUR (NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), DISTILLED VINEGAR, CONTAINS 2% OR LESS OF THE FOLLOWING: SUGAR, LEAVENING (SODIUM BICARBONATE, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE), VEGETABLE OIL (CANOLA &/OR SUNFLOWER OILS) SALT, YEAST, SPICE EXTRACTIVE, YEAST NUTRIENTS (AMMONIUM CHLORIDE, CALCIUM SULFATE), DOUGH CONDITIONERS ( L - CYSTEINE MONOCHLORIDE, AZODICARBONAMIDE)], SUGAR, SALT, SPICES, DEHYDRATED VEGETABLES (ONION, GARLIC, CELERY), NATURAL FLAVOR ENHANCER (HYDROLYZED CORN PROTEIN, YEAST EXTRACT, SALT, DISODIUM INOSINATE, DISODIUM GUANYLATE), HVP (HYDROLYZED CORN PROTEIN, AUTOLYZED YEAST EXTRACT, SAFFLOWER OIL), NATURAL FLAVORS, PALM OIL, DISODIUM INOSINATE, DISODIUM GUANYLATE.

Directions

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.