Piglet'S Stuffing

• 1 (16-ounce) package herb-seasoned stuffing mix
• 1 (8-ounce) package cornbread stuffing mix
• 4 (14-ounce) cans low-fat chicken broth, divided
• 2 celery ribs, chopped
• 1/2 medium onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped pecans, toasted
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon garlic powder

1. Combine stuffing mixes, 3 cans chicken broth, chopped celery, and next 6 ingredients. Spoon stuffing mixture evenly into a lightly greased 13- x 9-inch pan or baking dish.
2. Pour remaining 1 can broth evenly over stuffing in pan.
3. Bake at 350u0b0 for 40 to 45 minutes or until golden.
4. Note: For testing purposes only, we used Pepperidge Farm stuffing mix.
5. To make ahead: Spoon unbaked stuffing mixture into a lightly greased freezer-safe, disposable aluminum pan; cover and freeze up to 1 month. Thaw in refrigerator. Uncover and bake as directed.
6. Beebe Roberts, Birmingham, Alabama

stuffing mix, cornbread stuffing mix, lowfat chicken broth, celery, onion, green bell pepper, parsley, pecans, poultry seasoning, garlic

Taken from www.myrecipes.com/recipe/piglets-stuffing (may not work)