Moist Holiday Stuffing Bake
Created by KittenCal on November 11, 2011
- Servings: 8
- Prep Time: 20m
- Cook Time: 30m
- Recipe #2364
Ingredients
- 2 1/2 cups low-sodium chicken broth
- 1/2 to 1 teaspoon fresh ground black pepper
- 2 celery stalks, coarsely chopped (about 1 cup)
- 1 onion, coarsely chopped (one very large onion or 2 medium)
- Pepperidge Farm Herb Seasoned Stuffing (one 16 ounce box)
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- Mushrooms, canned (sliced drained, use as much as you like or use fresh sauteed)
- Salt, optional
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: Grease a 3-quart casserole
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Step 3: In a medium saucepan combine the broth with black pepper, celery and onion; bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer for 5 minutes or until the vegetables are tender. Remove the saucepan from the heat, then mix in the the stuffing, mushrooms, cranberries and pecans, season with salt if desired.
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Step 4: Spoon the mixture into the casserole dish; cover and bake for 30 minutes or until hot.