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Moist & Savory Stuffing

Makes: 11 servings
Prep 20 mins Bake 350°F 30 mins
Moist & Savory Stuffing
  • 2 1/2  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  (16 ounces) Pepperidge Farm® Herb Seasoned Stuffing

1. Heat the oven to 350 degrees F. 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. Remove the saucepan from the heat. Add the stuffing and mix lightly.

2. Spoon the stuffing mixture into a greased 3-quart casserole dish. Cover and bake for 30 minutes or until hot.

From the Test Kitchen
  • For crunchier stuffing, bake the casserole uncovered.
Cranberry & Pecan Stuffing:
  • Stir 1/2 cup each dried cranberries and chopped pecans into the stuffing mixture.
Sausage & Mushroom Stuffing:
  • Add 1 cup sliced mushrooms to the vegetables during cooking. Stir 1/2 pound cooked and crumbled pork sausage into the stuffing mixture.
Serving Suggestion:
  • Serve with a store-bought rotisserie chicken or turkey breast and steamed whole green beans. For dessert, serve key lime pie.
Nutrition Facts (Moist & Savory Stuffing)
  • Servings Per Recipe 11,
  • cal. (kcal) 170,
  • Fat, total (g) 2,
  • sat. fat (g) 0,
  • carb. (g) 34,
  • fiber (g) 3,
  • pro. (g) 5,
  • vit. A (RE) 0,
  • vit. C (mg) 2,
  • sodium (mg) 810,
  • calcium (mg) 40,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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