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)