1 onion, chopped
2 stalks celery, sliced
1/2 pound mushrooms, sliced
1/4 cup vegetable broth
2 cups water
1 pound bag Pepperidge Farm Herb Stuffing, or equivalent stuffing
1/2 pound Pepperidge Farm Corn Bread Stuffing
1 cup cooked brown rice
1 cup roasted chestnuts, chopped
SautÃ© onion, celery, and mushrooms in broth until tender. Add water
and bring to a boil. Turn off heat.
Preheat oven to 400 degrees F.
In a large bowl, combine the Pepperidge Farm Herb Stuffing,
Pepperidge Farm Cornbread Stuffing, cooked brown rice and roasted
chestnuts. Combine both mixtures. Spread into a large, shallow,
lightly oiled baking dish. Bake for 35 minutes or until top and
bottom are browned.
NOTE: you can add raisins, substitute nuts for chestnuts, or use