Pepperidge Farm Cornbread Stuffing

Stuffing Preparation Guide: Servings: Pepperidge Farm Stuffing; 6: 6 oz (half pack); 13: 12 oz (full pack). Servings: Butter; 6: 2 tbsp; 13: 4 tbsp. Servings: Onion and Celery Diced; 6: 1/2 cup each; 13: 1 cup each. Servings: Swanson Chicken Broth; 6: 1 cup; 13: 2 cups. Our Favorite Stuffing Stir-ins: 4 oz Cooked chorizo sausage, diced; 1 cup frozen whole kernel corn, thawed; 1/2 cup red and/or green peppers chopped; 1/2 cup Colby and monetary jack cheese blend. (1) Getting Started: Ingredients yields about 12 serving: 4tbsp butter; 1 cup diced onion (about 1 large); 1 cup diced celery (about 2 stalks); 2 cups Swanson Chicken Broth; 1 pkg (12oz) Pepperidge Farm Corn Bread Classic Stuffing. (2) Prepare Stuffing Mixture: Heat butter in 4-quart saucepan over medium-high heat. Add onion and celery. 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 into greased 2-quart casserole dish. Cover and bake 35 minutes or until hot. To make ahead: Cover unbaked stuffing mixture in casserole dish and refrigerate up to 1 day. Bake 40 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 35 minutes of roasting time. Roast turkey according to package directions. 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.