Try our Florentine Stuffing Bake made with Pepperidge Farm® Herb Stuffing Mix and Campbell's® Condensed Cream of Celery Soup. Combined with sour cream, spinach and cheese this stuffing perfect for the holiday season.
- Total time:
- Serving size:
1/2 CUP
|
Ingredient
|
Weight
|
Measure
|
|
Pepperidge Farm® Herb Seasoned Stuffing |
32.000 oz. |
1 pkg. |
|
butter , melted |
2.000 oz. |
0.25 cup |
|
Campbells® Condensed Cream of Celery Soup , 50 oz ea |
|
1 can |
|
water |
|
2 cup |
|
sour cream |
16.000 oz. |
1 pt. |
|
frozen spinach , chopped, thawed, well drained |
2.500 lb. |
1 qt. |
|
Parmesan cheese , grated |
3.500 oz. |
1 cup |
1. Mix 2 cups stuffing and butter; set aside.
2. Mix soup, water, sour cream, stuffing seasoning packet, spinach and cheese in large bowl. Add remaining stuffing. Mix lightly. Place in greased full hotel pan (20x12x2). Sprinkle with reserved stuffing mixture.
3. Bake at 350º F. for 25 minutes or until hot. CCP: Bake until internal temperature is 165º F. or higher for 15 seconds.CCP: Hold at 140º F. or higher. Portion using No. 8 scoop (1/2 cup).
Try our Florentine Stuffing Bake made with Pepperidge Farm® Herb Stuffing Mix and Campbell's® Condensed Cream of Celery Soup. Combined with sour cream, spinach and cheese this stuffing perfect for the holiday season.
- Total time:
- Serving size:
1/2 CUP
|
Ingredient
|
Weight
|
Measure
|
|
Pepperidge Farm® Herb Seasoned Stuffing |
32.000 oz. |
1 pkg. |
|
butter , melted |
2.000 oz. |
0.25 cup |
|
Campbells® Condensed Cream of Celery Soup , 50 oz ea |
|
1 can |
|
water |
|
2 cup |
|
sour cream |
16.000 oz. |
1 pt. |
|
frozen spinach , chopped, thawed, well drained |
2.500 lb. |
1 qt. |
|
Parmesan cheese , grated |
3.500 oz. |
1 cup |
1. Mix 2 cups stuffing and butter; set aside.
2. Mix soup, water, sour cream, stuffing seasoning packet, spinach and cheese in large bowl. Add remaining stuffing. Mix lightly. Place in greased full hotel pan (20x12x2). Sprinkle with reserved stuffing mixture.
3. Bake at 350º F. for 25 minutes or until hot. CCP: Bake until internal temperature is 165º F. or higher for 15 seconds.CCP: Hold at 140º F. or higher. Portion using No. 8 scoop (1/2 cup).
