Festive Cranberry Stuffing

Source: Campbell's Recipes
Tagged With: 8 servings (about 3/4 cup each)

Cut the fat without giving up flavor by using broth instead of butter in this crimson fruit-studded stuffing that goes nicely with roast poultry or pork.

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Serves: 8 servings (about 3/4 cup each)
Prep Time: 10 minutes
Cook Time: 10 minutes

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1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
Generous dash ground black pepper
1 stalk celery, coarsely chopped (about 1/2 cup)
1/2 cup fresh or frozen cranberry
1 small onion, coarsely chopped (about 1/4 cup)
4 cups Pepperidge Farm® Herb Seasoned Stuffing

Stir the broth, pepper, celery, cranberries and onion in a 3-quart saucepan. Over medium-high heat, heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender.
Add the stuffing and stir lightly to coat.

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