Ingredients
Gluten-free flour blend (modified tapioca starch, potato starch*, rice flour, rice starch), Water, High oleic canola oil*, Cane sugar, Salt, Modified cellulose, Yeast, Herbs (thyme, sage, rosemary, parsley), Psyllium, Onion, Garlic, Milled flaxseed, Vitamin and mineral blend (niacin, iron, thiamine, riboflavin, folic acid), Spices, Beta-carotene, rosemary extract, ascorbic acid.
May contain: Egg *Not a product of genetic engineering
Gluten-free flour blend (modified tapioca starch, potato starch*, rice flour, rice starch), water, high oleic canola oil*, cane sugar, salt, modified cellulose, yeast, herbs (thyme, sage, rosemary, parsley), psyllium, onion, garlic, milled flaxseed, vitamin and mineral blend (niacin, iron, thiamin, riboflavin, folic acid), spices, beta-carotene (color), rosemary extract, ascorbic acid.
May contain: Egg *Not a product of genetic engineering

Lab Tested

Product Info.
- Has Potato
- Has Yeast
- Has Sugar
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- No Fish/Shellfish
- No Sesame
- No Mustard
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- No Sulphites
- No Eggs
- No Corn
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Store in a sealed container in a cool, dry place.
On The Stove
Ingredients
1 pkg. Kinnikinnick Traditional Stuffing Mix (185 g)
2 tbsp butter
1¼ cup water
Directions
- Combine water & butter in a medium pot. Bring to a boil.
- Turn off heat & add Kinnikinnick Traditional Stuffing Mix. Mix with a fork until combined.
- Cover stuffing & let sit for 5 min.
- Fluff with a fork before serving.
Celery & Onion Stuffing
3.5 kg/7.7 lb
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6.5 kg/14 lb
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1 pkg. Stuffing Mix
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2 pkgs. Stuffing Mix
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⅓ cup butter
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⅓ cup butter
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¾ cup red onion - diced
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1¼ cups red onion - diced
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¾ cup celery - chopped
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1¼ cups celery - chopped
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1 cup water
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2 cups water
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In Roaster or Casserole
- Preheat oven to 350°F (176°C). In a skillet, sauté onions & celery in butter until onions are translucent (approx. 5 - 7 min).
- Place Kinnikinnick Traditional Stuffing Mix in a large bowl. Add onion mixture & combine.
- Moisten with 1 cup water.
- Fill casserole dish or small roaster with stuffing, cover & bake for 40 min. at 350°F (176°C).
In Turkey
- Pat Turkey dry inside & out.
- Stuff both cavities with stuffing prepped as above. Skewer cavities closed, tie legs together & tuck wings under back.
- Place in roasting pan breast side up.
- Follow cooking directions based on the weight of your bird to an internal temperature of 165°F (74°C)
- Tip: Bake leftover stuffing in a casserole dish as above & mix with turkey stuffing to serve.
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Nutrition Facts Canadian
Nutrition Facts US
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