Cooking Directions

• 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 to the saucepan and mix lightly.
• Spoon the stuffing mixture into a 2-quart shallow baking dish. Arrange the turkey over the stuffing. Pour the gravy over the turkey.
• Bake at 350°F. for 30 minutes or until the turkey and stuffing are hot.

Ingredients

• 1.75 cups Swanson® Chicken Broth
• 1 dash ground black pepper
• 1 stalk celery, chopped (about 1/2 cup)
• 1 small onion, coarsely chopped (about 1/4 cup)
• 4 cups Pepperidge Farm® Herb Seasoned Stuffing
• 12 ounces sliced cooked turkey
• 1 can (14.5 ounces) Campbell’s® Turkey Gravy