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Moist & Savory Stuffing

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A stuffing recipe that's simple, delicious...and customizable!
skill level
Easy
time
30-60min
servings
10
cost
$
Contributed by :
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.
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ingredients
  • 2 1/2 cups Swanson® Chicken Broth (Regular or 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
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 1/2 cups Swanson® Chicken Broth (Regular or 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
    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.
  • 2
     
    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.
  • 3
    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.
 
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