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Ingredients
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¼ cup butter
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1 cup coarsely chopped celery
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1 cup coarsely chopped onion
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2 ½ cups Swanson® Chicken Broth
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1 (12 ounce) package Pepperidge Farm® Herb Seasoned Stuffing
Directions
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Heat the oven to 350 degrees F (175 degrees C).
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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.
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Add Swanson® Chicken Broth to the saucepan and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 9x13x2-inch baking dish. Cover the baking dish.
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Bake for 30 minutes or until the stuffing mixture is hot.
Cook's Notes:
You can also use a 3-quart casserole for this recipe.
For crunchier stuffing, bake the stuffing uncovered.
Cranberry & Pecan Stuffing
Stir 1/2 cup each dried cranberries and chopped pecans into the stuffing mixture before baking.
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 (175 degrees C). Bake, uncovered, for 30 minutes or until hot.
Nutrition Facts (per serving)
| 133 | Calories |
| 5g | Fat |
| 20g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 14 | |
| Calories 133 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 2g | 12% |
| Cholesterol 10mg | 3% |
| Sodium 541mg | 24% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 2g | 7% |
| Protein 3g | 6% |
| Potassium 41mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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