Name: Moist and Savory Stuffing
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 14
Ingredients: 0.25 cup butter; 1 cup coarsely chopped celery; 1 cup coarsely chopped onion; 2.5 cups Swanson® Chicken Broth; 1 (12 ounce) package Pepperidge Farm® Herb Seasoned Stuffing

Cook Time: 40 minutes

Stuffing Recipe

This recipe serves 14. Below are the ingredients and step-by-step directions to prepare this delicious stuffing.

Ingredients:

cup butter
1 cup coarsely chopped celery
1 cup coarsely chopped onion
2 cups Swanson Chicken Broth
1 (12 ounce) package Pepperidge Farm Herb Seasoned Stuffing

Directions:

Step 1: Preheat the oven to 350F (175C).

Step 2: In a 3-quart saucepan, melt the butter over medium heat. Add the chopped celery and onion, cooking for about 5 minutes or until they become tender-crisp. Stir occasionally to prevent burning.

Step 3: Add the Swanson Chicken Broth to the saucepan and bring to a boil. Once boiling, remove the saucepan from the heat.

Step 4: Gently fold in the stuffing mix, making sure to combine it well with the broth mixture.

Step 5: Spoon the stuffing mixture into a greased 9x13x2-inch baking dish, spreading it out evenly.

Step 6: Cover the baking dish with a lid or aluminum foil and bake in the preheated oven for 30 minutes, or until the stuffing is heated through.

Cook's Notes:

For a crispier texture, bake the stuffing uncovered.
You can also use a 3-quart casserole dish for this recipe.
Make it ahead of time: Prepare as directed but do not bake. Cover and refrigerate for up to 24 hours. To bake, preheat the oven to 350F (175C) and bake uncovered for 30 minutes, or until hot.

Variations:

Cranberry & Pecan Stuffing: Stir in cup dried cranberries and cup chopped pecans before baking.
Sausage & Mushroom Stuffing: Add 1 cup of sliced mushrooms to the vegetables during cooking. Stir in pound cooked and crumbled pork sausage before baking.