Easter is just a hop, skip and jump away, and if you’re like me, you’ll be hosting Easter dinner for family and friends. One of my favorite side staples is stuffing, because no matter which holiday it is, stuffing always has a spot on my table. Honestly, my holidays are not complete without the stuffing!
That’s why I am so excited to share with you my favorite go-to stuffing recipe called Bye Bye Butter Stuffing, which, if you haven’t guessed by now, is missing an ingredient…butter!
Don’t worry, though, butter isn’t needed because I use Swanson Chicken Broth instead, and I promise you, the butter will not be missed one bit.
This delicious recipe is made within minutes and only takes a few ingredients:
3 1/2 cups Swanson® Chicken Broth
1/8 teaspoon ground black pepper
2 stalks celery, coarsely chopped (about 1 cup)
1 medium onion, coarsely chopped (about 1/2 cup)
3 ounces mushrooms, sliced (about 1 cup)
1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing
How to Make It
Heat the broth, black pepper, celery, onion and mushrooms 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.
And of course the best part…. eating and enjoying it!
Be sure to grab my other favorite products that are perfect for all my holiday meal staples:
Campbell’s Cream of Mushroom Soup and French’s French Fried Onions for the holiday favorite – the infamous Green Bean Casserole
Oh, and don’t forget dessert! My favorite for Easter is Pepperidge Farm’s Chessman Banana Foster Pudding… absolutely ahh-mazing!