New! Slow cooker recipe. Free up your oven! Find this cranberry sausage traditional stuffing recipe and other great meal ideas at mrscubbisons.com. For great stuffing recipes and meal ideas visit mrscubbisons.com. For questions or comments please visit mrscubbisons.com.

Unbleached Enriched Flour (wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Yeast, Sea Salt, Sugar, Wheat Gluten, Palm Oil, Spices, Onion Powder.

10 Min Quick Prep Time: 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: 1 box (12 oz) Traditional Stuffing; 1 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 inches; 1 cup celery, diced 1/4 inches; 1-1/2 cups chicken broth or water (For reduced sodium, use unsalted butter and reduced sodium chicken broth or water). 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. 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 crisper 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 and bring to a boil. Cover, reduce heat and simmer for 3 minutes. 3. Remove from heat and gently blend in stuffing mix. Cover and let stand for 5 minutes. Fluff with fork and serve. New! Slow Cooker Directions: 1 box (12 oz) Traditional Stuffing; 3/4 cup butter or margarine; 1 cup onion, diced 1/4 inches; 1 cup celery, diced 1/4 inches; 1-1/4 cups chicken broth or water; 2 eggs, beaten (optional). Grease a 5 quart slow cooker with non-stick spray. Melt butter and set aside. Whisk celery, onions, broth or water and eggs in the slow cooker. 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. Turn off slow cooker and lightly toss stuffing. Cover again and let sit for 5 minutes before serving. In-the-Bird Directions: 8-15 lbs: 1 box Stuffing Mix (12 oz); 1 cup butter or margarine (For Light Recipe, reduce butter or margarine to 1/4 cup and increase broth or water 1/4 cup); 1 cup onions, diced 1/4 inches; 1 cup celery, diced 1/4 inches; 1 cup chicken broth or water (For reduced sodium, use unsalted butter and reduced sodium chicken broth or water). 16-24 lbs: 2 boxes Stuffing Mix (12 oz); 2 cups butter or margarine (For Light Recipe, reduce butter or margarine to 1/4 cup and increase broth or water 1/4 cup); 2 cups onions, diced 1/4 inches; 2 cups celery, diced 1/4 inches; 2 cups chicken broth or water (For reduced sodium, use unsalted butter and reduced sodium chicken broth or water). In a large (5 qt) sauce pan, melt butter on medium heat. Add vegetables and saute until translucent. Stir in chicken broth or water and bring to a 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 openings and roast turkey as usual. Note: Placing stuffing inside of self-basting turkey may result in moister stuffing. Stuffing textures may vary, use more liquid for moister stuffing, less for drier.