Moist & Savory Stuffing

By longhornfans

Nutrition Information

Calories 170, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 810mg, Total Carbohydrate 34g, Dietary Fiber 3g, Protein 5g, Vitamin A 0%DV, Vitamin C 4%DV, Calcium 4%DV, Iron 10%DV

Ingredients

• 2 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
• Generous dash ground black pepper
• 2 stalk celery, coarsely chopped (about 1 cup)
• 1 large onion, coarsely chopped (about 1 cup)
• 1 package (16 ounces) Pepperidge Farm® Herb Seasoned Stuffing

Details

Servings 11
Adapted from campbellkitchen.com

Preparation

Step 1

Heat the oven to 350°F. Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Remove the saucepan from the heat. Add the stuffing and mix lightly.

Spoon the stuffing mixture into a greased 3-quart casserole dish. Cover and bake for 30 minutes or until hot.

TIP: For crunchier stuffing, bake the casserole uncovered.

TIP: Cranberry & Pecan Stuffing: Stir 1/2 cup each dried cranberries and chopped pecans into the stuffing mixture.

TIP: Sausage & Mushroom Stuffing: Add 1 cup sliced mushrooms to the vegetables during cooking. Stir 1/2 pound cooked and crumbled pork sausage into the stuffing mixture.

SERVING SUGGESTION: Serve with a store-bought rotisserie chicken or turkey breast and steamed whole green beans. For dessert, serve key lime pie.