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
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Using chicken broth instead of water guarantees more flavorful stuffing...all you need is three ingredients and 30 minutes to prove it.
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.
Ingredients
1.75 cups Swanson® Chicken Broth1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)5 cups Pepperidge Farm® Herb Seasoned Stuffing
