Moist & Savory Stuffing

By mamacasma

Four ingredients and a dash of pepper mix together quickly to make this baked stuffing - it's delicious as is, but it's also a great foundation recipe that you can customize with your family's favorite add-ins.

Ingredients

• 2 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
• Generous dash ground black pepper
• 2 stalks celery, coarsely chopped (about 1 cup)
• 1 large onion, coarsely chopped (about 1 cup)
• 1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing

Details

Servings 10

Preparation

Step 1

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, stirring often. Remove the saucepan from the heat. Add the stuffing and mix lightly.
Spoon the stuffing mixture into a greased 3-quart shallow baking dish. Cover the baking dish.
Bake at 350°F. for 30 minutes or until the stuffing mixture is hot.

RECIPE TIPS

You can also use a 3-quart casserole for this recipe.
For crunchier stuffing, bake the stuffing uncovered.
For Cranberry & Pecan Stuffing, stir 1/2 cup each dried cranberries and chopped pecans into the stuffing mixture before baking.
For Sausage & Mushroom Stuffing, add 1 cup sliced mushrooms to the vegetables during cooking. Stir 1/2 pound pork sausage, cooked and crumbled, into the stuffing mixture before baking.
Serve with a store-bought rotisserie chicken or turkey breast and steamed whole green beans.