Recipe: Baked Apple Cranberry Stuffing

Baked Apple Cranberry Stuffing

Reynolds Wrap Release Non-Stick Foil
3 tablespoons butter OR margarine
2 cups sliced celery
1 cup chopped onion
1 bag (14 oz) Pepperidge Farm Cubed Herb Seasoned Stuffing
1 medium Granny Smith apple, chopped
1 cup dried cranberries
2 1/4 cups Swanson Chicken Broth

Preheat oven to 350F. Line a 13x9x2-inch baking pan with Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food; set aside.

Melt butter in saucepan. Add celery and onion and cook until tender. OR, place butter in a microwave-safe dish. Melt butter on HIGH, 1 to 2 minutes. Add celery and onion. Microwave on HIGH until tender, 5 to 8 minutes.

Combine stuffing, apple, dried cranberries and celery mixture in a large bowl. Gradually add broth to stuffing mixture, tossing until moistened. Spoon stuffing into foil-lined pan.

Bake 35 to 40 minutes or until browned.

Source: Reynolds Kitchens