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Stater Bros. Markets Stuffing Mix For Pork
Stater Bros. Markets Stuffing Mix For Pork
6 oz
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About
Details
GML916
COPYRIGHT STATER BROS. MARKETS
PREPARATION INSTRUCTIONS - STOVE-TOP: BOIL 1-1/2 CUPS WATER AND 1/4 CUP (4 TBSP) BUTTER (MARGARINE) IN MEDIUM SAUCEPAN. STIR IN CONTENTS OF STUFFING MIX POUCH; COVER. REMOVE FROM HEAT. COVER AND LET STAND 5 MINUTES. FLUFF WITH FORK AND SERVE. MICROWAVE: COMBINE 1-1/2 CUPS HOT WATER AND STUFFING MIX POUCH IN 1-1/2 QUART MICROWAVE SAFE BOWL. TOP EVENLY WITH 1/4 CUP (4 TBSP) BUTTER (MARGARINE). COVER WITH PLASTIC WRAP. MICROWAVE ON HIGH POWER APPROXIMATELY 5 TO 6 MINUTES OR UNTIL HEATED THOROUGHLY. FLUFF WITH FORK AND SERVE. MICROWAVE OVENS VARY. COOKING TIME IS APPROXIMATE. IN-THE-BIRD PREPARATION: PREPARE STUFFING AS DIRECTED ON PACKAGE. DO NOT STUFF BIRD UNTIL READY TO ROAST. 6 OZ POUCH OF STUFFING MIX PER 0-8 LB BIRD. RINSE POULTRY WITH COLD WATER. PAT DRY. STUFF CAVITIES WITH PREPARED STUFFING (USING APPROXIMATELY 1/2 CUP STUFFING PER POUND OF READY-TO-COOK POULTRY). ROAST AS DIRECTED ON POULTRY WRAPPER. STUFFING IS DONE WHEN MEAT THERMOMETER INSERTED IN CENTER OF STUFFING REACHES 165 Degrees F. BAKE ANY EXTRA STUFFING IN SEPARATE COVERED BAKING DISH WITH BIRD DURING LAST 30 MINUTES OF BAKING TIME. NOTE: REFRIGERATE ANY LEFTOVER STUFFING.
SINCE THE FIRST STATER BROS. MARKET OPENED ITS DOORS IN 1936, OUR GOAL HAS BEEN TO SERVE OUR VALUED CUSTOMERS AND PROVIDE THE HIGHEST QUALITY PRODUCTS AT THE LOWEST PRICES. OUR PLEDGE TO YOU IS THAT YOU'LL BE COMPLETELY SATISFIED WITH ANY STATER BROS. BRAND ITEM, OR WE WILL GLADLY REFUND YOUR PURCHASE PRICE.
SPICY MAPLE GLAZED PORK CHOPS - INGREDIENTS: 4 1-INCH THICK, BONE-IN PORK RIB CHOPS, 1 TBSP OIL, 1/3 CUP MAPLE SYRUP, 1/4 CUP APPLE JUICE, 1/2 TSP ONION SALT, 1/4 TSP GROUND ALLSPICE, 1/4 TSP GROUND RED PEPPER. DIRECTIONS: PREHEAT OVEN TO 400 Degrees F. COAT A 13 X 9-INCH BAKING DISH WITH NON-STICK COOKING SPRAY. HEAT OIL IN LARGE SKILLET; ADD PORK CHOPS AND BROWN ON BOTH SIDES OVER MEDIUM-HIGH HEAT. PLACE PORK CHOPS IN BAKING DISH. COMBINE SYRUP, JUICE, ONION SALT, ALLSPICE AND RED PEPPER; POUR OVER PORK CHOPS. BAKE 25 TO 30 MINUTES UNTIL PORK CHOPS ARE NO LONGER PINK IN CENTER, BASTING WITH DRIPPINGS AFTER 15 MINUTES. PLACE PORK CHOPS ON WARM PLATES. POUR DRIPPINGS INTO A SMALL SAUCEPAN AND COOK OVER MEDIUM-HIGH HEAT 3 TO 5 MINUTES OR UNTIL REDUCED AND SLIGHTLY THICKENED; DRIZZLE OVER PORK CHOPS. SERVE WITH PREPARED STATER BROS PORK STUFFING. MAKES 4 SERVINGS.
Ingredients
Bread Crumbs (Enriched Unbleached Wheat Flour [Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Whole Wheat Flour, Sugar, Palm Kernel Oil, Salt, Wheat Gluten, Yeast, Grain Vinegar, Natural Flavor, Soy Lecithin, Soy Flour), Dehydrated Onion, Maltodextrin, Contains 2% Or Less Of The Following: Dehydrated Celery, Hydrolyzed Corn, Soy And Wheat Protein, Salt, Spice, Yeast Extract, Autolyzed Yeast Extract, Color (Caramel, Turmeric), Dehydrated Garlic, Citric Acid, Anti-Caking Agent (Calcium Silicate), Dextrose, Natural Flavor, Lactic Acid, Disodium Guanylate, Disodium Inosinate, Modified Food Starch, Dehydrated Chicken, Chicken Fat.
Directions
Microwave:Combine 11/2 cups hot water and stuffing mix pouch in 11/2 quart microwave safe bowl. Top evenly with 1/4 cup (4 Tbsp) butter (margarine). Cover with plastic wrap. Microwave on High power approximately 5 to 6 minutes or until heated thoroughly. Fluff with fork and serve. Microwave ovens vary. Cooking time is approximate. Stove-Top:Boil 11/2 cups water and 1/4 cup (4 Tbsp) butter (margarine) in medium saucepan.Stir in contents of stuffing mix pouch; cover.Remove from heat. Cover and let stand 5 minutes.Fluff with fork and serve. In-the-Bird Preparation:Prepare stuffing as directed on package. Do not stuff bird until ready to roast. 6 oz pouch of stuffing mix per 0-8 lb bird. Rinse poultry with cold water. Pat dry. Stuff cavities with prepared stuffing (using approximately 1/2 cup stuffing per pound of ready-to-cook poultry). Roast as directed on poultry wrapper. Stuffing is done when meat thermometer inserted in center of stuffing reaches 165degF, Bake any extra stuffing in separate covered baking dish with bird during last 30 minutes of baking time.
Refrigerate any leftover stuffing.
Warnings
Contains: wheat, soy.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 110
- Total Fat 1g2%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 430mg18%
- Total Carbohydrate 20g7%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 4g
Details
GML916
COPYRIGHT STATER BROS. MARKETS
PREPARATION INSTRUCTIONS - STOVE-TOP: BOIL 1-1/2 CUPS WATER AND 1/4 CUP (4 TBSP) BUTTER (MARGARINE) IN MEDIUM SAUCEPAN. STIR IN CONTENTS OF STUFFING MIX POUCH; COVER. REMOVE FROM HEAT. COVER AND LET STAND 5 MINUTES. FLUFF WITH FORK AND SERVE. MICROWAVE: COMBINE 1-1/2 CUPS HOT WATER AND STUFFING MIX POUCH IN 1-1/2 QUART MICROWAVE SAFE BOWL. TOP EVENLY WITH 1/4 CUP (4 TBSP) BUTTER (MARGARINE). COVER WITH PLASTIC WRAP. MICROWAVE ON HIGH POWER APPROXIMATELY 5 TO 6 MINUTES OR UNTIL HEATED THOROUGHLY. FLUFF WITH FORK AND SERVE. MICROWAVE OVENS VARY. COOKING TIME IS APPROXIMATE. IN-THE-BIRD PREPARATION: PREPARE STUFFING AS DIRECTED ON PACKAGE. DO NOT STUFF BIRD UNTIL READY TO ROAST. 6 OZ POUCH OF STUFFING MIX PER 0-8 LB BIRD. RINSE POULTRY WITH COLD WATER. PAT DRY. STUFF CAVITIES WITH PREPARED STUFFING (USING APPROXIMATELY 1/2 CUP STUFFING PER POUND OF READY-TO-COOK POULTRY). ROAST AS DIRECTED ON POULTRY WRAPPER. STUFFING IS DONE WHEN MEAT THERMOMETER INSERTED IN CENTER OF STUFFING REACHES 165 Degrees F. BAKE ANY EXTRA STUFFING IN SEPARATE COVERED BAKING DISH WITH BIRD DURING LAST 30 MINUTES OF BAKING TIME. NOTE: REFRIGERATE ANY LEFTOVER STUFFING.
SINCE THE FIRST STATER BROS. MARKET OPENED ITS DOORS IN 1936, OUR GOAL HAS BEEN TO SERVE OUR VALUED CUSTOMERS AND PROVIDE THE HIGHEST QUALITY PRODUCTS AT THE LOWEST PRICES. OUR PLEDGE TO YOU IS THAT YOU'LL BE COMPLETELY SATISFIED WITH ANY STATER BROS. BRAND ITEM, OR WE WILL GLADLY REFUND YOUR PURCHASE PRICE.
SPICY MAPLE GLAZED PORK CHOPS - INGREDIENTS: 4 1-INCH THICK, BONE-IN PORK RIB CHOPS, 1 TBSP OIL, 1/3 CUP MAPLE SYRUP, 1/4 CUP APPLE JUICE, 1/2 TSP ONION SALT, 1/4 TSP GROUND ALLSPICE, 1/4 TSP GROUND RED PEPPER. DIRECTIONS: PREHEAT OVEN TO 400 Degrees F. COAT A 13 X 9-INCH BAKING DISH WITH NON-STICK COOKING SPRAY. HEAT OIL IN LARGE SKILLET; ADD PORK CHOPS AND BROWN ON BOTH SIDES OVER MEDIUM-HIGH HEAT. PLACE PORK CHOPS IN BAKING DISH. COMBINE SYRUP, JUICE, ONION SALT, ALLSPICE AND RED PEPPER; POUR OVER PORK CHOPS. BAKE 25 TO 30 MINUTES UNTIL PORK CHOPS ARE NO LONGER PINK IN CENTER, BASTING WITH DRIPPINGS AFTER 15 MINUTES. PLACE PORK CHOPS ON WARM PLATES. POUR DRIPPINGS INTO A SMALL SAUCEPAN AND COOK OVER MEDIUM-HIGH HEAT 3 TO 5 MINUTES OR UNTIL REDUCED AND SLIGHTLY THICKENED; DRIZZLE OVER PORK CHOPS. SERVE WITH PREPARED STATER BROS PORK STUFFING. MAKES 4 SERVINGS.
Ingredients
Bread Crumbs (Enriched Unbleached Wheat Flour [Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Whole Wheat Flour, Sugar, Palm Kernel Oil, Salt, Wheat Gluten, Yeast, Grain Vinegar, Natural Flavor, Soy Lecithin, Soy Flour), Dehydrated Onion, Maltodextrin, Contains 2% Or Less Of The Following: Dehydrated Celery, Hydrolyzed Corn, Soy And Wheat Protein, Salt, Spice, Yeast Extract, Autolyzed Yeast Extract, Color (Caramel, Turmeric), Dehydrated Garlic, Citric Acid, Anti-Caking Agent (Calcium Silicate), Dextrose, Natural Flavor, Lactic Acid, Disodium Guanylate, Disodium Inosinate, Modified Food Starch, Dehydrated Chicken, Chicken Fat.
Directions
Microwave:Combine 11/2 cups hot water and stuffing mix pouch in 11/2 quart microwave safe bowl. Top evenly with 1/4 cup (4 Tbsp) butter (margarine). Cover with plastic wrap. Microwave on High power approximately 5 to 6 minutes or until heated thoroughly. Fluff with fork and serve. Microwave ovens vary. Cooking time is approximate. Stove-Top:Boil 11/2 cups water and 1/4 cup (4 Tbsp) butter (margarine) in medium saucepan.Stir in contents of stuffing mix pouch; cover.Remove from heat. Cover and let stand 5 minutes.Fluff with fork and serve. In-the-Bird Preparation:Prepare stuffing as directed on package. Do not stuff bird until ready to roast. 6 oz pouch of stuffing mix per 0-8 lb bird. Rinse poultry with cold water. Pat dry. Stuff cavities with prepared stuffing (using approximately 1/2 cup stuffing per pound of ready-to-cook poultry). Roast as directed on poultry wrapper. Stuffing is done when meat thermometer inserted in center of stuffing reaches 165degF, Bake any extra stuffing in separate covered baking dish with bird during last 30 minutes of baking time.
Refrigerate any leftover stuffing.
Warnings
Contains: wheat, soy.
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