Moist and Savory Stuffing

We were in charge of the stuffing this year, and I am tired of the same old Stove Top stuffing.  I went in search of a good recipe and found this one.  It was really good.  I cooked it uncovered because we like ours a little more crunchy.  It was really good.

2 1/2 c. chicken broth
Generous dash ground pepper
2 stalks celery, coursely chopped (about 1 cup)
1 large onion, coursely chopped (about 1 cup)
1 pkg (16 oz) Pepperidge Farm Herb Seasoned Stuffing

Heat the oven to 350.  Heat the broth, black pepper, celery and onion in a 3 quart saucepan over medium-high heat to a boil.  Reduce the heat to low.  Cover and cook for 5 mintes or until the vegetables are tender.  Remove the saucepan from the heat.  Add the stuffing and mix lightly.

Spoon the stuffing mixture into a greased 3 quart casserole dish.  Cover and bake for 30 minutes or until hot.

Serves 11 (1/2 cup each serving)