Every year during November a great debate starts in my house. The debate has nothing to do with politics. Instead of things heating up across the congressional aisle, our conversation is stirring across the dinner table. The subject: stuffing
Bread crumbs or cornbread? Dried fruit? Nuts? Sausage? One person’s “yum” is another’s “yuck!”
Yes, I said it – Stuffing! Everyone I talk to has a different opinion on how they like their stuffing! Everyone has their favorite kind of stuffing and that’s why Swanson Broth is inviting people across the country to take a side in the Great Stuffing Debate.
I am a stuffing “traditionalist”. Simple is the way I like it! Four ingredients and a dash of pepper mix together quickly to make this baked stuffing – it’s delicious as is but it’s also a great foundation recipe that you can customize with your family’s favorite add-ins.
Moist & Savory Stuffing
2 1/2 cups Swanson® Chicken Broth
(Regular, Natural Goodness™ or Certified Organic)
Generous dash ground black pepper
2 stalks celery, coarsely chopped (about 1 cup)
1 large onion, coarsely chopped (about 1 cup)
1 package (14 ounces) Pepperidge Farm® Herb
1. 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
minutes or until the vegetables are tender. Remove
the saucepan from the heat. Add the stuffing
and mix lightly.
2. Spoon the stuffing mixture into a greased 3-quart
shallow baking dish. Cover the baking dish.
3. Bake at 350°F. for 30 minutes or until the
stuffing mixture is hot.
Now my husband on the other hand loves to add strange (in my opinion) ingredients like oysters and sausage. The one thing we do agree on is that Swanson broth is the secret for flavor. We even use it in our mash potatoes to give them more flavor.
Now you tell me where’s your favorite place to connect with me at “Deal”icious Mom and more importantly….how do you like your stuffing?