Q: Is Mrs. Cubbison’s Traditional Seasoned Stuffing the same as Mrs. Cubbison’s Classic Seasoned Dressing?

A: Yes, we changed the name of Mrs. Cubbison’s Classic Seasoned Dressing to Mrs. Cubbison’s Traditional Seasoned Stuffing because most people call it stuffing. We only changed the name and updated the packaging with a new Slow Cooker recipe. We did not change the ingredients. It is still the same delicious product Sophie Cubbison started selling back in 1948.

Q: Where can I buy Mrs. Cubbison’s products?

A: Please visit our Store Locator and select the Mrs. Cubbison’s product you want to buy, enter your zip code, select the distance you are willing to travel, and then click the Search button.

Q: Are any Mrs. Cubbison’s products gluten free?

A: The following products do not contain ingredients that are a source of gluten. However, they are packaged in the same facility, and sometimes on the same equipment, as gluten (i.e. wheat, malts, oats, rye) containing products. Equipment used to package gluten containing products is thoroughly cleaned and inspected after packaging of gluten containing items and prior to packaging of non-gluten containing items.

• Parmesan Cheese Crisps

• Cheddar Cheese Crisps

• Everything Seasoned Cheese Crisps

• Southwest Tortilla Strips

• Tri-Color Tortilla Strips

• Toasted Sliced Almonds & Cranberries

Q: Where can I find Mrs. Cubbison’s Meatloaf Mix?

A: Unfortunately, our Mrs. Cubbison’s® Brand Meat Loaf Mix is no longer available. There just wasn’t enough consumer demand or interest to continue making it.

Q: Where can I find Mrs. Cubbison’s Oyster Crackers?

A: Unfortunately, our Mrs. Cubbison’s® Brand Oyster Crackers are no longer available. There just wasn’t enough consumer demand or interest to continue making it.

Q: Can I use Mrs. Cubbison’s products after the use by date?

A: We cannot guarantee that the product will perform at the level of satisfaction that was intended after the use by date.

Q: How long will an unopened package of Mrs. Cubbison's stuffing mix keep?

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

A: You should refrigerate uncooked stuffing for no longer than one day.

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

A: Yes, preferably no earlier than the day before.

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

A: No. You should never stuff a turkey until it is ready to go directly in the oven. Any other method is dangerous due to the risk of bacterial growth.

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, with recipe as follows:

• In a large saucepan, melt 1 cup butter on medium heat, sauté 1 cup chopped celery and 1 cup chopped onions until translucent.

• Stir in 1 ½ - 2 cups* of liquid or broth gradually and bring to a boil over high heat. Cover and reduce heat to simmer for 3 minutes.

• Turn off heat, add 1 box of stuffing mix and blend lightly. Cover and let stand for 5 minutes. Fluff with fork and serve.

*Use more liquid for moister stuffing, less for drier.

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.

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. If you find a recipe you really like but the portion is too small, you may increase the ingredients proportionately.

Q: What is the difference between stuffing and dressing?

A: Stuffing and dressing are interchangeable terms. Some believe that the preparation is what defines it, cooked in a roast or turkey = stuffing and cooked in a casserole/baking dish = dressing. 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 Northern states, while dressing is the accepted term in the South.

Q: Can you double the slow cooker recipe?

A: Yes, you can double the recipe by doubling the ingredient quantities and cook time in an 8 qt. or larger slow cooker.