Modified Swansons Stuffing Recipes

Steps:

• Preheat oven to 350°F
• Heat broth, pepper, celery and onion in saucepan over medium-high heat to a boil; decrease heat to low. Cover. Cook 5 minutes or until vegetables are tender. Don't overcook.
• Put stuffing mix in bowl. Pour cooked mixture over it and mix. Put egg substitute and herbs in with it; mix again.
• Spray 3-quart casserole with nonstick spray. Spoon stuffing into it. Cover and bake 30 minutes.

Steps:

• Heat the broth, celery, onion and apples 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 and apples are tender.
• Add the sausage and stuffing and stir lightly to coat.

Steps:

• Preheat oven to 350 degrees.
• Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until the vegetables are tender. Add stuffing and mix lightly.
• Spoon the stuffing mixture into a greased 3-quart casserole dish.
• Cover and bake 30 minutes or until hot.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter 18 muffin cups.
• Melt butter over medium heat in large stock pot or Dutch oven. Add onion and celery; saute over medium heat until vegetables are soft, about 8 minutes. Season with poultry seasoning, salt, and pepper. Remove pot from heat.
• Mix bread cubes into vegetables; stir until bread cubes are evenly coated. Stir in Swanson® Chicken Broth; mix well. Press 1/4 cup mixture into buttered muffin tin cups.
• Bake in preheated oven until tops of muffins are golden brown, about 35 minutes.

Steps:

• Preheat the oven to 375°F Combine the chopped dates and the wine; leave to soak while everything else is prepared. Spread the bread cubes on a baking sheet and toast for 5-8 minutes to dry them out.
• In the skillet, heat the olive oil over medium-high heat until shimmering; cook the sausage for 5 minutes.
• Add the diced carrot, celery, onion and sliced fennel to the sausage and sauté until softened, 10 minutes. Remove from heat and let cool before adding the rest of the ingredients, 10 minutes.
• Stir the diced preserved lemon, fennel fronds, parsley and soaked chopped dates into the sausage and vegetable mixture. Make sure to add any liquid left in with the chopped dates.
• In a large bowl, combine the sausage mixture with the toasted bread cubes and toss well to coat.
• Lightly beat the eggs with the salt and the water before adding to the bread cubes and sausage mixture. If the bread and sausage mixture appears too dry, add a bit more water, up to 1/2 cup.
• Lightly oil a casserole dish and spoon in the bread cube and sausage mixture. Mound it firmly in the dish and drizzle with olive oil, bake for 30-40 minutes until the crust is light brown and crispy.