Cooking Directions

• Stir the broth, 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 mix lightly.

Ingredients

• 1.75 cups Vegetable or Chicken Broth
• 1 stalk celery, coarsely chopped (about 1/2 cup)
• 0.5 cup fresh or frozen cranberries
• 1 small onion, coarsely chopped (about 1/4 cup)
• 4 cups Pepperidge Farm® Herb Seasoned Stuffing