Moist & Savory Stuffing
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Moist & Savory Stuffing

  • Prep: 10 minutes
  • Bake: 10 minutes
  • Serves: 10

Ingredients & Directions

  • 1/4 cup butter (1/2 stick)
  • 2 stalks celery, coarsely chopped (about 1 cup)
  • 1 large onion, coarsely chopped (about 1 cup)
  • 2.5 cups Swanson® Chicken Broth or Swanson® Organic Chicken Broth
  • 1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing

Heat the oven to 350°F.

Heat the butter in a 3-quart saucepan over medium heat.  Add the celery and onion and cook for 5 minutes or until tender-crisp, stirring occasionally.

Add the broth to the saucepan and heat to a boil.  Remove the saucepan from the heat.  Add the stuffing and mix lightly.  Season to taste.  Spoon the stuffing mixture into a greased 9x13x2-inch baking dish.  Cover the baking dish.

Bake for 30 minutes or until the stuffing mixture is hot.

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.

Make Ahead: Prepare as directed but do not bake.  Cover and refrigerate for up to 24 hours.  To bake, heat the oven to 350°F.  Bake, uncovered, for 30 minutes or until hot.