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.
1.75 cups Vegetable or Chicken Broth1 stalk celery, coarsely chopped (about 1/2 cup)0.5 cup fresh or frozen cranberries1 small onion, coarsely chopped (about 1/4 cup)4 cups Pepperidge Farm® Herb Seasoned Stuffing
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