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Moist & Savory Stuffing

Prep: 10 minutes
Cook: 10 minutes
Bake: 30 minutes

Serves: 10

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 pkg. (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing

directions

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.


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.  Serve key lime pie for dessert.

Moist & Savory Stuffing