Moist and Savory Stuffing
During the holidays, there's nothing quite as comforting as a generous serving of traditional Thanksgiving stuffing. Its airy texture and savory blend of rosemary, parsley, and thyme create a warm and cozy sensation. We've enhanced this timeless recipe with the rich taste of Swanson® Chicken Broth. However, feel free to personalize it with your family's preferred additions to elevate your Thanksgiving feast.
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.
Notes
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
Calories: 133kcalCarbohydrates: 20gProtein: 3gFat: 5gSaturated Fat: 2gCholesterol: 10mgSodium: 541mgPotassium: 41mgFiber: 2g
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