Q. How long is the product good for?

A. Packages of Mrs. Cubbison's stuffing and croutons have a "Best if used by" date embossed on the top flap of the box. If your package does not contain the date code, you can contact us for assistance.  

Q: Can I prepare Mrs. Cubbison’s Stuffing before, and refrigerate it?

A: If you prepare a stuffing casserole dish, you can cook it and refrigerate it, and then warm it prior to your meal. Or, the ingredients can be prepared the night before (chopped onion, celery, etc), and then refrigerated and cooked prior to serving the meal.

Q: Can I freeze Mrs. Cubbison’s Stuffing after it is cooked?

A: Yes. Properly stored frozen stuffing will last up to 1 month. Simply defrost, heat and serve. Keep in mind there may be some loss of quality as a result of freezing. You may want to add some liquid.

Q: Can I make Mrs. Cubbison’s Stuffing in the microwave?

A: Yes. Melt 1 cup of butter or margarine and pour over 1 6oz. bag of Mrs. Cubbison’s Stuffing. In a microwave safe bowl, combine with 1 cup chopped onion and 1-½ cups chopped celery and mix well. Add 1 ½ cups of broth, water, or fruit juice and cook covered on high approximately 5-7 minutes*. For the herb-cubed 10oz. package add an extra 3/4 cup of liquid. (*Note: Cook time will vary depending on your microwave)

Q: Can I make Mrs. Cubbison’s Stuffing on the stovetop?

A: Yes. Melt 1 cup of butter or margarine in a saucepot on medium heat. Add 1 cup chopped onion and 1 ½ cup chopped celery. Cook until onion is translucent. Add 1 6oz. bag of stuffing and mix to coat. Add 1 ½ cup broth, water, or fruit juice. Stir thoroughly until heated through.

Q: How do I make Mrs. Cubbison’s Stuffing in a crock-pot?

A: Melt 1 cup of butter or margarine in a saucepan on medium heat. Add 1 cup chopped onion and 1 ½ cup chopped celery. Cook until onion is translucent. Pour over 2 6oz. bags of Mrs. Cubbison’s stuffing. Add 1-½ cups of broth, water, or fruit juice. Cook on low heat for 6-8 hours or on high heat for 1 hour and low for 4 hours.

Q: If I want to save calories and cut down on the butter, how can I adjust the recipe?

A: You may substitute olive oil, or another lower fat oil of your choice. Also non-fat butter or a butter substitute may be used. The amount of butter may simply be reduced and the moisture replaced with extra broth, water or fruit juice. See “lite” recipe on the back of Mrs. Cubbison’s package.

Q: How long can I refrigerate the uncooked stuffing preparation before stuffing the bird?

A: Preferably the day before.

Q: Can I freeze uncooked stuffing preparation?

A: Yes, but it is recommended not to keep it frozen for more than one month. Freeze it properly wrapped, to keep the air out.

Q: Can I bake the stuffing preparation ahead of time before stuffing the bird?

A: Yes. If you are preparing it many hours in advance, refrigerate it. Then stuff the mixture at room temperature just prior to cooking, or cook a casserole prior to serving.

Q: Is it okay to mix an egg with the uncooked stuffing preparation and refrigerate it until ready to stuff the bird?

A: Yes, preferably only the day before.

Q: Can I bake the stuffing preparation half way (half uncooked) ahead of time and then stuff the bird when ready?

A: No, it is not recommended, as it is not safe.

 
Q: Should I salt the inside of the bird?

A: If you wish. Turkeys are bland. It’s best to use your favorite seasoning. The best place for seasoning is inside the cavity.  

Q: Can I stuff a turkey with uncooked stuffing and keep it in the refrigerator until ready to bake?

A: No, it is not recommended, as it is not safe.

Q: Do you have a stuffing recipe for a party of 10 or more?

A: Check the recipes on the box or website. They show the number of servings. You may increase the ingredients proportionately.

Q: What is the difference between stuffing and dressing?

 A: Stuffing and dressing are interchangeable terms. Stuffing is the older word, dating back from the middle of the 16th-century, when it replaced the term forcemeat, which came from the French verb farcir (to stuff). Dressing became popular in Victorian times, when the notion of stuffing didn't sound mannerly. Today, stuffing is used more in the Eastern and Southern states, while dressing is the accepted term in the West.

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