Holiday Vegetable Stuffing
A colorful array of spinach, carrots, mushroom, onion and water chestnuts add new personality to herb-seasoned stuffing moistened with savory vegetable broth.
Ingredients
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2 tbsp. butter
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2 cups sliced mushrooms
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2 medium carrots, chopped
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1 medium onion, chopped
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1 3/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
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1 can (8 ounces) sliced water chestnuts, drained
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2 cups coarsely chopped fresh spinach leaves
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4 cups Pepperidge Farm® Herb Seasoned Stuffing
Directions
1.
Heat the butter in a saucepot over medium heat. Add the mushrooms, carrots and onion and cook until they're tender.
2.
Add the broth, chestnuts and spinach. Heat to a boil. Add the stuffing and stir lightly to coat.
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