Add flavor to life. Since 1945. No artificial flavors, preservatives or synthetic colors. Made with real chicken broth. Make average meals extraordinary with moist, tender food club for chicken stuffing mix. Made with real chicken broth, it's the tastiest way to dress up chicken! Quality Guaranteed: 100% satisfaction or double your money back. www.foodclubbrand.com. Scan for more food information or call 1-888-423-0139.

Bread Crumbs (enriched Flour [wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Sugar, Vegetable Shortening [high Oleic Soybean Oil And/or Soybean Oil], Salt, Yeast, Grain Vinegar, Natural Flavor, Soy Lecithin), Dehydrated Onion, Maltodextrin, Contains 2% Or Less Of Each Of The Following: Hydrolyzed Corn Protein, Dehydrated Celery, Spice, Hydrolyzed Corn And Soy Protein, Salt, Autolyzed Yeast Extract, Sugar, Potassium Chloride, Dehydrated Garlic, Turmeric Oleoresin (color), Corn Starch, Soy Flour, Hydrolyzed Wheat, Corn And Soy Protein, Chicken Fat, Citric Acid, Dehydrated Chicken Broth, Disodium Inosinate, Disodium Guanylate, Turmeric (color), Gelatin, Modified Corn Starch, Sunflower Oil, Dehydrated Chicken, Natural Flavor.

Simmer: Stove-Top Directions: Boil: 1-1/2 cups water and 1/4 cup (4 tbsp) butter 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: Microwave Directions: 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. 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. Bake: Bake: Any extra stuffing in separate covered baking dish with bird during last 30 minutes of baking time. 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 poulty). Roast: As directed on poultry wrapper. Stuffing is done when meat thermometer inserted in center of stuffing reaches 165 degrees F. Note: Refrigerate any leftover stuffing.