Moist and Savory Stuffing

Yield: 10 servings

Preparation Time: 10 min; Bake: 10 min

Ingredients

1/4 cup butter (1/2 stick)

2 stalks celery, coarsely chopped (about 1 cup)

1 large onion, coarsely chopped (about 1 cup)

2 1/2 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth

1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing

Cranberry and Pecan Stuffing:

1/2 cup dried cranberries

1/2 cup chopped pecans

Sausage and Mushroom Stuffing:

1 cup sliced mushrooms

1/2 pound pork sausage, cooked and crumbled

Add To

Directions:

Heat the oven to 350 degrees 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 degrees F. Bake, uncovered, for 30 minutes or until hot.

Please note that some ingredients and brands may not be available in every store.

This recipe originally appeared on www.pepperidgefarm.com

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