Moist & Savory Stuffing
Prep: 10 minutes
Cook: 10 minutes
Bake: 30 minutes
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.
2 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Broth
1 dash ground black pepper
2 stalks celery, coarsely chopped (about 1 cup)
1 large onion, coarsely chopped (about 1 cup)
1 pkg. (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing
You can also use a 3-quart casserole for this recipe.
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.
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.
Bake at 350°F. for 30 minutes or until the stuffing mixture is hot.
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. Serve key lime pie for dessert.