1 can (14 oz) chicken broth (1-3/4 cups)
dash of pepper
1 stalk celery, coarsely chopped
1/2 cup fresh or frozen cranberries
1 small onion, coarsely chopped
4 cups herb seasoned stuffing
Mix broth, pepper, celery, cranberries and onion in saucepan. Heat to a boil. Cover and cook over low heat 5 minutes or until vegetables are tender.
Add stuffing. Mix lightly.