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Moist & Savory Stuffing

4.22 9

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.  If you're planning ahead, this recipe can easily be made ahead of time.  See Recipe Tips to learn how.

serves 10 people


cost per recipe: $5.09

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® Organic Chicken Broth

  • 1

    package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing

view nutrition info

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.

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.
  • Make Ahead: Prepare as directed but do not bake.  Cover and refrigerate for up to 24 hours.  To bake, heat the oven to 350°F.  Bake, uncovered, for 30 minutes or until hot.

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Made With
Swanson® Chicken Broth

Swanson® Chicken Broth

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Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

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(14 ounces) Pepperidge Farm® Herb Seasoned Stuffing

(14 ounces) Pepperidge Farm® Herb Seasoned Stuffing

Buy Now

Ratings & Reviews

  • 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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  • Jay M.

    November 20, 2018

    A Thanksgiving Treat!

    This is the perfect stuffing to complement a Thanksgiving dinner or any meal throughout the year.

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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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