Moist and Savory Stuffing

1. Heat the oven to 350 degrees F (175 degrees C).

2. 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.

3. 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.

4. 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.