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BACK TO Holiday & Entertaining Moist & Savory Stuffing: 1 Recipe, 10 Ways!

Moist & Savory Stuffing: 1 Recipe, 10 Ways!

Customize your Moist & Savory Stuffing with one of these 10 ways—it's easy!

Start with this recipe for Moist & Savory Stuffing

Ingredients

1/4 cup butter (1/2 stick)

2 stalks celery, coarsely chopped (about 1 cup)

1 large onion, coarsely chopped (about 1 cup)

2 1/2 cups Swanson® Chicken Broth or Swanson® Organic Chicken Broth

1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing

How to Make It

Step 1

Heat the oven to 350°F.

Step 2

Heat the butter in a 3-quart saucepan over medium heat.  Add the celery and onion and cook for 5 minutes or until tender-crisp, stirring occasionally.

Step 3

Add the broth to the saucepan and heat to a boil.  Remove the saucepan from the heat.  Add the stuffing and mix lightly.  Season to taste.  Spoon the stuffing mixture into a greased 9x13x2-inch baking dish.  Cover the baking dish.

Step 4

Bake for 30 minutes or until the stuffing mixture is hot.

You can also use a 3-quart casserole for this recipe.

Now customize your stuffing with these great ideas!

Apple Bourbon Stuffing

What to add & how to cook:

1 cup diced apple

1/3 cup bourbon

Follow recipe, cooking apple with celery and onion, then adding bourbon and cooking until almost evaporated.  Follow rest of recipe.

Mushroom & Leek Stuffing

What to add & how to cook:

4 cups sliced mushrooms

2 cups thinly sliced leeks (white parts only)

Increase butter to 1/2 cup.  Sauté mushrooms and leeks in butter 10 min., then add celery and onion.  Follow rest of recipe.

Butternut Squash, Prosciutto, Sage & Brown Butter Stuffing

What to add & how to cook:

2 cups diced peeled butternut squash

4 tsp. sliced fresh sage leaves

4 oz. diced prosciutto

Increase butter to 1/2 cup.  Cook butter until lightly browned, then add squash and cook 10 minutes then add celery, onion and sage and cook 5 minutes. Add prosciutto with broth.  Follow rest of recipe.

Pear, Bacon & Walnut Stuffing

What to add & how to cook:

6 oz. bacon, cut crosswise into thin strips

1 cup cubed peeled pears

1/2 cup coarsely chopped walnuts

Increase butter to 5 tbsp. Cook bacon until crisp. Add butter, celery and onion and cook as directed. Stir in pears and walnuts with broth. Follow rest of recipe.

Chorizo, Jalapeño & Roasted Red Pepper Stuffing

What to add & how to cook:

6 oz. fresh chorizo sausage (2 links, casing removed)

1/3 cup diced drained canned jalapeño pepper

1/4 cup chopped drained roasted red pepper

Increase butter to 5 tbsp. Sauté chorizo in skillet until done, stirring to separate meat, then drain fat. Stir in jalapeño and roasted pepper. Follow rest of recipe.

Apple, Fresh Sage & Cheddar Cheese Stuffing

What to add & how to cook:

1 cup diced apple

2 cups shredded sharp Cheddar cheese

2 tbsp. chopped fresh sage leaves

Follow recipe, cooking apple with celery and onion. Add 1 1/2 cups cheese and sage with broth. Follow rest of recipe, topping with remaining 1/2 cup cheese before baking.

Dried Fig & Prosciutto Stuffing

What to add & how to cook:

3/4 cup diced dried figs

4 oz. sliced prosciutto, cut crosswise into thin strips

1/4 cup pine nuts (optional)

Microwave figs in 1 cup water on HIGH 1 minute. Drain. Follow recipe, adding prosciutto, figs and pine nuts with broth.

Fennel, Apple & Sausage Stuffing

What to add & how to cook:

8 oz. Italian sausage, casing removed

1 cup cubed peeled apple

1 cup cubed fennel bulb

Increase butter to 5 tbsp. Sauté sausage in skillet until done, stirring to separate meat, then drain fat. Stir in apple and fennel. Follow rest of recipe.

Cranberry Pecan Stuffing

What to add & how to cook:

½ cup dried cranberries

½ cup chopped pecans

Stir in cranberries and pecans with stuffing. Follow rest of recipe.

Sausage & Mushroom Stuffing

What to add & how to cook:

1 cup sliced mushrooms

½ pound pork sausage, cooked and crumbled

Follow recipe, cooking mushrooms with celery and onion. Stir in sausage with stuffing. Follow rest of recipe.