1/4 c. butter
1 c. chopped onions
1 c. chopped celery
2 cans Campbell's chicken broth
1 (16 oz.) pkg. Pepperidge Farm Herb Seasoned Stuffing
2 c. chopped apples (opt.)
1 c. chopped toasted pecans (opt.)

In 4 quart saucepan over medium heat, in hot butter, cook onions and celery until tender, stirring occasionally. Add broth. Heat to boiling. Remove from heat. Add stuffing (apples and pecans if desired); toss to mix well. Use to stuff a 14 to 16 pound turkey following directions on turkey packaging or spoon into a greased 12"x8" covered baking dish and bake at 375 degrees for 20 to 30 minutes or until hot. Makes 7 cups or 14 servings.