Holiday Vegetable Stuffing
This vegetable stuffing recipe features a colorful array of vegetables that adds new personality to herb-seasoned stuffing moistened with savory vegetable broth. It's perfect for the holidays, or anytime you're looking for a meatless stuffing dish.
Ingredients
2 tablespoons butter
6 ounces sliced mushrooms (about 2 cups)
2 medium carrot, peeled and chopped (about 2/3 cup)
1 medium onion, chopped (about 1/2 cup)
1.75 cups Swanson® Vegetable Broth
1 can (about 8 ounces) sliced water chestnuts, drained
2 cups coarsely chopped fresh spinach leaves
4 cups Pepperidge Farm® Herb Seasoned Stuffing
6 ounces sliced mushrooms (about 2 cups)
2 medium carrot, peeled and chopped (about 2/3 cup)
1 medium onion, chopped (about 1/2 cup)
1.75 cups Swanson® Vegetable Broth
1 can (about 8 ounces) sliced water chestnuts, drained
2 cups coarsely chopped fresh spinach leaves
4 cups Pepperidge Farm® Herb Seasoned Stuffing
Instructions
Heat the butter in a 4-quart saucepan over medium heat. Add the mushrooms, carrots and onion and cook until tender, stirring occasionally.
Stir the broth, water chestnuts and spinach in the saucepan and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly.
Stir the broth, water chestnuts and spinach in the saucepan and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly.
Holiday Vegetable Stuffing
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This vegetable stuffing recipe features a colorful array of vegetables that adds new personality to herb-seasoned stuffing moistened with savory vegetable broth. It's perfect for the holidays, or anytime you're looking for a meatless stuffing dish.
Instructions
Heat the butter in a 4-quart saucepan over medium heat. Add the mushrooms, carrots and onion and cook until tender, stirring occasionally.Stir the broth, water chestnuts and spinach in the saucepan and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly.
Ingredients
2 tablespoons butter6 ounces sliced mushrooms (about 2 cups)2 medium carrot, peeled and chopped (about 2/3 cup)1 medium onion, chopped (about 1/2 cup)1.75 cups Swanson® Vegetable Broth1 can (about 8 ounces) sliced water chestnuts, drained2 cups coarsely chopped fresh spinach leaves4 cups Pepperidge Farm® Herb Seasoned Stuffing
