Contains: Contains: wheat, soy.,Do not purchase if bag is open or torn.

1. Getting Started: Ingredients: 4 tbsp. butter. 1 large onion, diced (about 1 cup). 2 stalks celery, diced (about 1 cup). 1 tsp. poultry seasoning. 1/4 tsp. ground black pepper. 2 cups Swanson Chicken Broth. 1 package (12 oz.) Pepperidge Farm Unseasoned Cubed Stuffing 2. Prepare Stuffing Mixture: Heat butter in 4-quart saucepan over medium-high heat. Add onion, celery, seasoning and black pepper and cook until vegetables are tender-crisp. Add broth and heat to a boil. Remove saucepan from heat. Add stuffing and mix lightly. 3. Prepare It Your Way: In Casserole: Heat oven to 350 degrees F. Spoon stuffing mixture int greased 2-quart casserole dish. Cover and bake 30 minutes or until hot. To make ahead: Cover unbaked stuffing mixture in casserole dish and refrigerate up to 1 day. Bake minutes or until hot. For more crisp stuffing, bake uncovered. In Bird: Loosely spoon stuffing mixture into turkey cavity. Spoon any remaining stuffing mixture into greased casserole dish. Cover and bake with turkey during last 30 minutes of roasting time. Roast turkey according to package direction. Allow turkey to stand 20 minutes before removing stuffing and slicing. On Top of Stove: Leave stuffing mixture in saucepan. Cover and let stand 5 minutes. Fluff with fork before serving. Our Favorite Stuffing Stir-ins: 4 strips bacon, cooked and crumbled. 1 cup red onion, diced. 1 cup red, green and/or orange bell peppers, chopped. 3 tbsp. fresh sage leaves, coarsely chopped.

Pepperidge Farm, Inc.