1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
Generous dash ground black pepper
1 celery, coarsely chopped (about 1/2 cup)
1 small onion, coarsely chopped (about 1/4 cup)
4 cups Pepperidge Farm® Herb Seasoned Stuffing
Heat the broth, black pepper, celery and onion in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Remove the saucepan from the heat.
Add the stuffing and mix lightly.
Cranberry and Pecan Stuffing: Stir 1/2 cup each dried cranberries and chopped pecans into the stuffing mixture.
Serving Suggestion: Serve with a store-bought rotisserie chicken or turkey breast and steamed whole green beans. For dessert serve key lime pie.