With just four ingredients and 15 minutes, you can make a homey, flavorful stuffing that tastes like you've been cooking all day.
cost per recipe: $3.17
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)
small onion, coarsely chopped (about 1/4 cup)
cups Pepperidge Farm® Herb Seasoned Stuffing
Heat the broth, celery and onion in a 2-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.
November 28, 2013
I adore this stuffing. It's so easy to make, and my family loves it. I do add some dried crushed rosemary leaves to the boiling mixture. I feed an "army" at my house (husband and 3 half-grown sons), so I never make this average amount of stuffing in the recipe--ever. If you want to try the rosemary, just taste and go from there, but for the recipe listed, I suggest 1 tsp of crushed rosemary leaves to start with and adjust up if you wish and according to your own taste buds. BTW, it much be "crushed rosemary leaves", not the whole rosemary leaves. There are also times that I use 1/2 Herb Seasoned Stuffing and 1/2 Cornbread Stuffing, Either way, it's a delicious recipe.
October 15, 2012
I sautee a 1/2 cup finely chopped onion and a 1/2 cup finely chopped celery, 1 tsp. minced garlic with a half a stick of butter. I add 1 can of cream of celery soup to the broth and then take my sautee mixture, mix all together. It gives it that extra mositure and is much tastier!
September 20, 2010
I love this stuffing! It tastes like the stuffing my favorite restaurant makes. I did add a bit more broth to mine and a little bit of butter to the veggies. and a little dash of pepper. It is the best stuffing ever. I will make this again and again.
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