Corn Bread Stuffing
SERVES 6 TO 8
Scrummy served with turkey as a side dish.
5¼ cups chicken broth
3 celery stalks, chopped
¼ cup chopped canned water chestnuts
1 bag (16 ounces) herb-seasoned corn bread stuffing mix
In a large skillet, heat chicken broth over medium heat. Add celery and water chestnuts, cover with a generous amount of pepper, and stir over medium heat until it comes to a rolling boil. Reduce heat to low, cover, and simmer 5 to 7 minutes. Remove the skillet from the heat and carefully fold herb-seasoned stuffing mix into the broth until it is well blended (should be moist).
SERVES 6 TO 8
Scrummy served with turkey as a side dish.
5¼ cups chicken broth
3 celery stalks, chopped
¼ cup chopped canned water chestnuts
1 bag (16 ounces) herb-seasoned corn bread stuffing mix
In a large skillet, heat chicken broth over medium heat. Add celery and water chestnuts, cover with a generous amount of pepper, and stir over medium heat until it comes to a rolling boil. Reduce heat to low, cover, and simmer 5 to 7 minutes. Remove the skillet from the heat and carefully fold herb-seasoned stuffing mix into the broth until it is well blended (should be moist).
From 4 Ingredients, More Than 400 Quick, Easy, and Delicious Recipes Using 4 or Fewer Ingredients
By Rachael Bermingham and Kim Mccosker
