Made from fresh breads, seasoned just right, Mrs. Cubbison’s stuffing has been trusted by home cooks for over 60 years as the perfect choice for the most important meals of the year.

• Freshly baked cornbread is lightly toasted, and then perfectly seasoned. A hearty, delicious variation on classic holiday treat, this cornbread stuffing also makes a great everyday side dish.

• A holiday favorite can now be made year-round.

• Quick and easy to make with just a few ingredients.

• Save valuable kitchen time and labor with easy to make Mrs. Cubbison's Cornbread Stuffing.

Unbleached Enriched Flour (wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Corn Grits, High Fructose Corn Syrup, Yeast, Sea Salt, Partially Hydrogenated Soybean And/or Canola Oil, Spices, Onion Powder, Calcium Propionate (preservative), Extractives Of Turmeric And Annatto (color), Enzymes, Ascorbic Acid.

Make it Your Way! With a 10-minute prep time and four easy cooking options, you can spend less time in the kitchen and still share the tradition and quality of Mrs. Cubbison's Stuffing at your holiday table. Ingredients: I box (12 oz) Corn Bread Stuffing; I cup (2 sticks) butter or margarine (For Light Recipe, reduce butter or margarine to 1/4 cup and increase broth or water 1/4 cup); 1 cup onion, diced 1/4 inch; 1 cup celery, diced 1/4 Inch; 1-3/4 cups chicken broth or water (For reduced sodium, use unsalted butter and reduced sodium chicken broth or water); 1 egg, beaten for Oven Casserole (optional). Oven Casserole Directions: 1. Preheat oven to 350 degrees F. 2. Spray a 9 inch x 13 inch (3 qt) casserole dish with non-stick spray. 3. In a large (5 qt) sauce pan, melt butter on medium heat. Add vegetables and saute until translucent. Remove from heat. 4. Add stuffing mix and gradually stir in chicken broth or water. Add salt and pepper to taste. For a richer stuffing, add a well beaten egg and mix thoroughly. 5. Pour stuffing mixture into greased casserole dish, cover with foil and bake for 40 minutes. Remove cover for the last 15 minutes of bake time for a crispier top. Top-of-Stove Directions: 1. In a large (5 qt.) sauce pan, melt butter on medium heat. Add vegetables and saute until translucent. 2. Stir in chicken broth or water gradually, add salt and pepper to taste. Bring to a boil. 3. Remove from heat and gently blend in stuffing mix Cover and let stand for 5 minutes. Fluff with fork and serve warm. Slow Cooker Directions: 1 box (12 oz) Corn Bread Stuffing; 1 cup butter or margarine; 1 cup onion, diced 1/4 Inch; 1 cup celery, diced 1/4 inch; 1-1/2 cups chicken broth or water; 2 eggs, beaten (optional). Spray slow cooker (5 qt.) with non-stick spray. Melt butter and set aside. In the slow cooker, whisk onion, celery, broth or water and eggs. Gradually whisk in melted butter. Add in stuffing mix and toss until little liquid is left on the bottom of the slow cooker. Cover and cook on high setting for 1 hour 25 minutes. Ensure stuffing is fully cooked by achieving a temperature of 165 degrees F. Turn off slow cooker and lightly toss stuffing Cover again and let sit for 5 minutes before serving. Note: You can double the recipe by doubling the ingredient quantities and cook time in an 8 qt or larger slow cooker. In-the-Bird Directions: Weight: 8-15 lbs; Stuffing Mix (12 oz): 1 box; Butter or Margarine (For light Recipe reduce butter or margarine to1/4 cup and increase broth or water 1/4 cup): 1 cup; Onions, diced 1/4 Inch: 1 cup; Celery diced 1/4 Inch: 1 cup. Chicken broth or water (For reduced sodium, use unsalted butter and reduced sodium chicken broth or water): 1 cup. Weight: 16-24 lbs; Stuffing Mix (12 oz): 2 boxes; Butter or Margarine (For light Recipe reduce butter or margarine to1/4 cup and increase broth or water 1/4 cup): 2 cups; Onions, diced 1/4 Inch: 2 cups; Celery diced 1/4 Inch: 2 cups. Chicken broth or water (For reduced sodium, use unsalted butter and reduced sodium chicken broth or water): 2 cups. In a large (5 qt) sauce part melt butter on medium heat. Add vegetables and saute until translucent. Stir in chicken broth or water and bring to boil. Remove from heat and gently stir in stuffing mix do not stuff turkey until just before roasting. Gently stuff neck and body cavities, allowing for expansion Close opening and roast turkey as usual. Note: Ensure stuffing K fully cooked by achieving a temperature of 165 degrees F.

Serve as an accompaniment to poultry dishes.