Four ingredients mix together quickly to make this mouthwatering baked stuffing.
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Nutritional Information
Calories 170
Total Fat 2g
Saturated Fat 0
Cholesterol 0
Sodium 810mg
Total Carbohydrate 34g
Dietary Fiber 3g
Sugars --
Protein 5g
Calcium 4%g
moist and savory stuffing
Serves: 11
Total Time: 50 min
Prep Time: 20 min
Cook Time: 30 min
Oven Temp: 350
Ingredients
U.S. Metric Conversion chart
2 1/2 cup(s) Swanson? Chicken Broth (Regular, Natural Goodness? or Certified Organic)
2 stalk(s) (about 1 cup) celery, coarsely chopped
1 large (about 1 cup) onion, coarsely chopped
1 package(s) (16 ounces) Pepperidge Farm? Herb
property mortgageSeasoned Stuffing
Directions
Heat the oven to 350 degrees. Heat the broth, 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. Remove the saucepan from the heat. Add the stuffing and mix lightly.
Spoon the stuffing mixture into a
White LEDgreased 3-quart casserole dish. Cover and bake for 30 minutes or until hot.
For Cranberry & Pecan Stuffing: Stir 1/2 cup each dried cranberries and chopped pecans into the stuffing mixture.
For Sausage & Mushroom
Loop HK Stuffing: Add 1 cup sliced mushrooms to the vegetables during cooking. Stir 1/2 pound cooked and crumbled pork sausage into the stuffing mixture.
