Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Servings:
14
Ingredients
Directions
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.
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
