A flavorful stuffing that couldn't be simpler to prepare. Serve with baked chicken, pork loin or holiday ham.
1 (14 oz.) pkg. Stuffing mix
2 1/2 cups Chicken stock
1 Onion, chopped
1 cup Celery, chopped
1 cup Robert Rothschild Farm Hot Pepper Peach Preserves
Salt and pepper, to taste
Heat the stock, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Remove the saucepan from the heat. Whisk the Hot Pepper Peach Preserves into the stock to combine. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 3-quart shallow baking dish. Cover the baking dish. Bake at 350 degress F. for 30 minutes or until the stuffing mixture is hot.