Garden Vegetable Stuffing
Using chicken broth instead of water guarantees more flavorful stuffing...all you need is three ingredients and 30 minutes to prove it.
Ingredients
1.75 cups Swanson® Chicken Broth
1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)
5 cups Pepperidge Farm® Herb Seasoned Stuffing
1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)
5 cups Pepperidge Farm® Herb Seasoned Stuffing
Instructions
Heat the broth to a boil in a 3-quart saucepan over medium-high heat. Add the vegetables and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly.
Spoon the stuffing mixture into a 1 1/2-quart casserole. Bake at 350°F. for 20 minutes or until the stuffing is hot.
Spoon the stuffing mixture into a 1 1/2-quart casserole. Bake at 350°F. for 20 minutes or until the stuffing is hot.
Garden Vegetable Stuffing
Using chicken broth instead of water guarantees more flavorful stuffing...all you need is three ingredients and 30 minutes to prove it.
Directions
Print
Heat the broth to a boil in a 3-quart saucepan over medium-high heat. Add the vegetables and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly.Spoon the stuffing mixture into a 1 1/2-quart casserole. Bake at 350°F. for 20 minutes or until the stuffing is hot.
Ingredients
1.75 cups Swanson® Chicken Broth1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)5 cups Pepperidge Farm® Herb Seasoned Stuffing
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