Lunch: Classic Herb Stuffing

This tried-and-true classic stuffing is the only recipe you’ll ever need. Add your favorite mix-ins -- anything from dried cranberries, chopped apples, sautéed mushrooms or toasted pecans -- to make it your own.

Ingredients

3/4 cup butter
2 stalks celery, chopped
1 large onion, chopped
1 tablespoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 1/2 teaspoons poultry seasoning
1/2 teaspoon salt
10 cups soft bread cubes (10 to 15 slices)
3/4 cup Progresso™ chicken broth (from 32-oz carton)

Instructions

Heat oven to 350 °F. Spray 13 x 9-inch (3-quart) glass baking dish with cooking spray. In 4-quart Dutch oven, melt butter over medium-high heat. Cook celery and onion in butter about 5 minutes or just until tender. Stir in thyme, poultry seasoning and salt.
Add bread cubes; toss to coat. Add chicken broth; toss until well mixed. (Add up to 1/2 cup more broth if moister stuffing is desired.)
Spoon into baking dish. Cover with foil. Bake 20 minutes; uncover, and bake 25 to 30 minutes or until golden brown and heated through.

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