What could be superior to garlic-roasted fresh potatoes? Yummy!
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 14 |
Ingredients
- ¼ cup butter
- 1 cup coarsely chopped celery
- 1 cup coarsely chopped onion
- 2 ½ cups Swanson® Chicken Broth
- 1 (12 ounce) package Pepperidge Farm® Herb Seasoned Stuffing
Instructions
- Heat the oven to 350 degrees F (175 degrees C).
- 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 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.
- Bake for 30 minutes or until the stuffing mixture is hot.
- You can also use a 3-quart casserole for this recipe.
- For crunchier stuffing, bake the stuffing uncovered.
- Stir 1/2 cup each dried cranberries and chopped pecans into the stuffing mixture before baking.
- 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.
- 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.