A simple stuffing recipe gets upgraded with the addition of chopped cranberries. They add great flavor and make this stuffing the perfect accompaniment to roast poultry or pork.
cost per recipe: $3.37
The price is determined by the national average.
cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
stalk celery, coarsely chopped (about 1/2 cup)
cup fresh or frozen cranberries
small onion, coarsely chopped (about 1/4 cup)
cups Pepperidge Farm® Herb Seasoned Stuffing
Stir the broth, celery, cranberries and onion in a 3-quart saucepan. Over medium-high heat, heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender.
Add the stuffing and mix lightly.
November 23, 2012
I enjoyed this stuffing! I think the cranberries really added to the stuffing! I used more cranberries than the recipe called for because I love the taste of cranberries. After I mixed everything in the saucepan I decided to bake it in the oven in a 9*13 cake pan to get that crispy feel. It wasn't crispy enough by just cooking it in the saucepan. I cooked it in the oven at 350 for about 30-35 min. I just kept an eye on it. You can cook it longer or shorter depending on how crispy you want your stuffing to be. :)
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