Ingredients: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), HIGH FRUCTOSE CORN SYRUP, ONION*, CONTAINS LESS THAN 2% OF SALT, HYDROLYZED SOY PROTEIN, YEAST, INTERESTERIFIED SOYBEAN OIL, COOKED CHICKEN*, CELERY*, MONOSODIUM GLUTAMATE, PARSLEY*, SPICE, MALTODEXTRIN, POTASSIUM CHLORIDE, SUGAR, CHICKEN BROTH*, TURMERIC (COLOR), SILICON DIOXIDE AS AN ANTICAKING AGENT, DISODIUM GUANYLATE, DISODIUM INOSINATE, NATURAL FLAVOR, WITH BHA, BHT AND ROSEMARY EXTRACT AS PRESERVATIVES.*DRIED Contains: SOY., Wheat

Ingredients: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), HIGH FRUCTOSE CORN SYRUP, ONION*, CONTAINS LESS THAN 2% OF SALT, HYDROLYZED SOY PROTEIN, YEAST, INTERESTERIFIED SOYBEAN OIL, COOKED CHICKEN*, CELERY*, MONOSODIUM GLUTAMATE, PARSLEY*, SPICE, MALTODEXTRIN, POTASSIUM CHLORIDE, SUGAR, CHICKEN BROTH*, TURMERIC (COLOR), SILICON DIOXIDE AS AN ANTICAKING AGENT, DISODIUM GUANYLATE, DISODIUM INOSINATE, NATURAL FLAVOR, WITH BHA, BHT AND ROSEMARY EXTRACT AS PRESERVATIVES.*DRIED Contains: SOY., Wheat

Bake: in-the-bird use 1-6-oz. pouch for up to 8 lb. bird. use 2-6-oz. pouches for 8 to 12 lb. bird. use 3-6-oz. pouches for 12 to 20 lb. bird. prepare stuffing as directed on package. stuff bird lightly with prepared stuffing. do not stuff bird until ready to roast. bake as directed on poultry wrapper. stuffing is done when meat thermometer inserted in center of stuffing reaches 165掳f. bake any extra stuffing in separate covered baking dish with bird for the last 30 min. of the baking time. boil: stove top directions safety first! cook thoroughly before consuming. saucepan bring 1-1/2 cups water and 1/4 cup (4 tbsp.) margarine or butter* to boil in medium saucepan. stir in stuffing mix; cover. remove from heat. let stand 5 min. fluff with fork. microwave: combine stuffing mix, 1-1/2 cups hot water and 录 cup (4 tbsp.) cut-up margarine or butter* in microwaveable bowl; cover. microwave on high 5 to 6 min. or until heated through. fluff with fork. microwave ovens vary. cooking time is approximate. *decrease margarine or butter measure to 2 tbsp., if desired. lift tab to open.

Bake: in-the-bird use 1-6-oz. pouch for up to 8 lb. bird. use 2-6-oz. pouches for 8 to 12 lb. bird. use 3-6-oz. pouches for 12 to 20 lb. bird. prepare stuffing as directed on package. stuff bird lightly with prepared stuffing. do not stuff bird until ready to roast. bake as directed on poultry wrapper. stuffing is done when meat thermometer inserted in center of stuffing reaches 165掳f. bake any extra stuffing in separate covered baking dish with bird for the last 30 min. of the baking time. boil: stove top directions safety first! cook thoroughly before consuming. saucepan bring 1-1/2 cups water and 1/4 cup (4 tbsp.) margarine or butter* to boil in medium saucepan. stir in stuffing mix; cover. remove from heat. let stand 5 min. fluff with fork. microwave: combine stuffing mix, 1-1/2 cups hot water and 录 cup (4 tbsp.) cut-up margarine or butter* in microwaveable bowl; cover. microwave on high 5 to 6 min. or until heated through. fluff with fork. microwave ovens vary. cooking time is approximate. *decrease margarine or butter measure to 2 tbsp., if desired. lift tab to open.