0.0 – 0 reviews • Thanksgiving
| Total: |
50 min |
| Prep: |
10 min |
| Inactive: |
30 min |
| Cook: |
10 min |
| Yield: |
10 Servings |
| Total: |
50 min |
| Prep: |
10 min |
| Inactive: |
30 min |
| Cook: |
10 min |
| Yield: |
10 Servings |
Ingredients
- Deselect All
- 2½ cups Swanson® Chicken Broth (Regular, 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
Instructions
- 1. 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. 3. Bake at 350°F for 30 minutes or until the stuffing mixture is hot.
Nutrition Facts
| Serving Size |
1 of 10 servings |
| Calories |
184 |
| Total Fat |
2 g |
| Saturated Fat |
1 g |
| Carbohydrates |
34 g |
| Dietary Fiber |
2 g |
| Sugar |
5 g |
| Protein |
6 g |
| Cholesterol |
2 mg |
| Sodium |
652 mg |
| Serving Size |
1 of 10 servings |
| Calories |
184 |
| Total Fat |
2 g |
| Saturated Fat |
1 g |
| Carbohydrates |
34 g |
| Dietary Fiber |
2 g |
| Sugar |
5 g |
| Protein |
6 g |
| Cholesterol |
2 mg |
| Sodium |
652 mg |
