Thanksgiving without stuffing? For me, the turkey takes a backseat to the side dishes.  

Today’s recipe transforms ordinary stuffing mix into a gourmet treat, courtesy of two secret ingredients: fresh spinach and sliced water chestnuts.  

All of the ingredients should be readily available at your local natural and organic food store.  

Holiday Vegetable Stuffing

Serves 8    

  • 2 tablespoons butter
  • 2 cups sliced mushrooms (about 6 ounces)
  • 2 medium carrots, chopped (about 2/3 cup)
  • 1 medium onion, chopped (about 1/2 cup)
  • 1 can (14 ounces) Swanson Organic Vegetable Broth (1¾ cups)
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 cups coarsely chopped fresh spinach leaves
  • 4 cups herb-seasoned stuffing mix
  1. Heat butter in saucepot over medium heat. Add mushrooms, carrots and onion. Cook until tender.
  2. Add broth, chestnuts and spinach. Heat to a boil.
  3. Stir in stuffing. Mix lightly.

Recipe courtesy of Swanson Organic Broth