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Moist & Savory Stuffing

Moist & Savory Stuffing

4.25
(8)

We updated this classic recipe with a bit of butter and a sauté step to enhance flavor.  Just 5 ingredients come together quickly to make this baked stuffing which is delicious as is, but it's also a great foundation that you can customize with your family's favorite add-ins.

serves 10 people

Ingredients

cost per recipe: $5.50

The price is determined by the national average.

  • 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® Certified Organic Chicken Broth

  • 1

    package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing

view nutrition info

How to Make It

Heat the oven to 350°F. 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. 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. Bake for 30 minutes or until the stuffing mixture is hot.
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.

Recipe Tips

  • You can also use a 3-quart casserole for this recipe.
  • For crunchier stuffing, bake the stuffing uncovered.
  • For Cranberry & Pecan Stuffing, stir 1/2 cup each dried cranberries and chopped pecans into the stuffing mixture before baking.
  • For Sausage & Mushroom Stuffing, add 1 cup sliced mushrooms to the vegetables during cooking.  Stir 1/2 pound pork sausage, cooked and crumbled, into the stuffing mixture before baking.
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Made With
Pepperidge Farm® Herb Seasoned Stuffing

Pepperidge Farm® Herb Seasoned Stuffing

BUY NOW
Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

BUY NOW
Swanson® Chicken Broth

Swanson® Chicken Broth

BUY NOW

Ratings & Reviews

(8)
  • mary

    November 28, 2013

    Everyone loves it--best ever

    I make a large recipe of this for about 16 people. Very easy to make as I cut up celery and onion the day before, put it in a ziplock bag and on Thanksgiving morning, I'm all ready to go. I also buy the 33% less sodium broth and add sage and poultry seasoning. I also add a bit more broth, as we like it moist. A lot of people say it's the favorite part of their meal. Grandchildren love it, too. Yummy. :)

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  • Brenda R.

    November 25, 2013

    Love this recipe

    I have been using this recipe for the last three years. When I mix the celery, onions and broth, I also add a little bit of sage seasoning and poultry seasoning.

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  • MaryM

    November 23, 2013

    Simply delicious!

    I love using Swansons broth in my stuffing and have been making it like that forever! I just add a little Bells Seasoning to the mix and it's always a hit. Sometimes I throw in little additions to the stuffing that I don't put inside the bird but the basic recipe can't be beat :) The broth makes a difference.

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  • Anthony T.

    December 20, 2011

    Moist & Savory Stuffing

    This is the best stuffing I've ever tasted. Everyone loved it when I made it for Thanksgiving so it's a go for Christmas dinner too. One thing I did is precut my celery and onions and place them into a ziplock bag, I then added my salt and pepper BUT I also add a little garlic power and some sage. Let stand for a day or 2. Yummy!!!!

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  • T A.

    November 26, 2011

    Moist & Savory Stuffing

    This did not come out good at all. It was all gummy and just did not turn out like the picture. We were very disappointed. It was very easy to make but if it doesn't taste good what is the point? I had to give it a star, if I could I would give it a negative star. Sorry.

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