Stuffing - Pepperidge Farm (2024)

FAQs

What is pepperidge farm stuffing made of? ›

MADE FROM: ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WHOLE WHEAT FLOUR, SALT, SUGAR, YEAST, CONTAINS 2% OR LESS OF: VEGETABLE OILS (CANOLA AND/OR SUNFLOWER AND/OR PALM), MOLASSES, SPICES, CELERY, ONION POWDER, CALCIUM PROPIONATE TO EXTEND FRESHNESS, MALTED BARLEY ...

Although the stuffing mix can generally be safe to consume for a period beyond the expiration date, the quality may start to decline. Once opened, the window for consuming stuffing mix shrinks to a mere two to three months for optimal taste and freshness.

This product contains a high percentage of the Institute of Medicine's recommended adequate intake for sodium of 1500 mg a day (IOM 2005). This value is much lower than what the FDA requires be listed on food labels -- 2400 mg. Americans average 3,400 mg of sodium a day.

Juices from the turkey soaked into the stuffing, infusing it with fat and flavor. "You've got those juices, and those juices taste great,” Smith said.

In order to fill the cavity of the bird you are stuffing, you should make 3/4 cup of stuffing per person. You may not be able to fit all the stuffing into your turkey. If this is the case, then you can even make a casserole to fill up your guests!

Made from specially baked stuffing bread, and then dusted with just the right touch of herbs and spices. It is the ideal complement to your entrées.

Stuffing/dressing: If stored properly in the fridge, stuffing or dressing is good to eat up to three to four days after you cooked it. But it'll last about a month in the freezer.

Why can't you refrigerate uncooked stuffing? ›

USDA recommends that you never refrigerate uncooked stuffing. Why? Remember, stuffing can harbor bacteria, and though bacteria grow slower in the refrigerator they can cause problems because stuffing is a good medium for bacteria growth, therefore a higher risk food in terms of cooking safely.

Like many convenience foods, Stove Top stuffing has gotten a bad rap in recent years, especially from people who have *opinions* about what is healthy to eat. It's got too much sodium, there are weird ingredients that you can't pronounce, and it's just better to make your own stuffing. But “better” is subjective.

The “most expensive stuffing in the world” of this gold turkey is made of Japanese pork that costs $475 per pound, and both white and black truffles, while the turkey gravy is infused with a $3,300 bottle of bourbon.

Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.

Many American stuffings contain a starchy ingredient like bread or cereals, usually together with vegetables, ground meats, herbs and spices, and eggs. Middle Eastern vegetable stuffings may be based on seasoned rice, on minced meat, or a combination thereof. Other stuffings may contain only vegetables and herbs.

Most commercial stuffing brands use animal products like milk, egg whites, butter, and chicken broth to bind the stuffing together. Some brands also use cornbread, which uses egg in the mixture. Homemade is the way to go if you want to incorporate only plant-based ingredients in your vegan stuffing mix.

This Stove Top Stuffing is made with oven toasted bread cubes, butter, fresh veggies, warm chicken broth and dried seasonings! This recipe won't take up precious oven space because it's made on the stove top with just one pot. This side dish is at my family's Thanksgiving table every single year.

Pepperidge Farm

Crafted from a blend of bread, herbs, and spices, the plant-based stuffing brand offers several options to dig into. Vegans can enjoy the Herb Seasoned Classic and Corn Bread Classic stuffing mixes.