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Ingredients Jump to Instructions ↓

  1. 2 tbsp. butter

  2. 2 cups sliced mushrooms

  3. 2 medium carrots, chopped

  4. 1 medium onion, chopped

  5. 1 3/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)

  6. 1 can (8 ounces) sliced water chestnuts, drained

  7. 2 cups coarsely chopped fresh spinach leaves

  8. 4 cups Pepperidge Farm® Herb Seasoned Stuffing

Instructions Jump to Ingredients ↑

  1. Heat the butter in a saucepot over medium heat. Add the mushrooms, carrots and onion and cook until they're tender.

  2. Add the broth, chestnuts and spinach. Heat to a boil. Add the stuffing and stir lightly to coat.

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