Turkey Stuffing Bake
Here's a way to make everyone's favorite - turkey and stuffing - in less than one hour. It's a speedy and savory dinner the whole family will enjoy.
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
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
Instructions
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.
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.
Turkey Stuffing Bake
Here's a way to make everyone's favorite - turkey and stuffing - in less than one hour. It's a speedy and savory dinner the whole family will enjoy.
Directions
Print
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
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