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Moist & Savory Stuffing

Image of the prepared Moist & Savory Stuffing recipe
  • prep time: 10 min
  • total time: 50 min
  • serves: 14 people

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.


cost per recipe: $6.23

  • 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 Organic Free-Range Chicken Broth
  • 1 package (12 ounces) Pepperidge Farm® Herb Seasoned Classic Stuffing


  • 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.
  • Step 1

    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.

  • Step 2

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

  • Step 3

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


Sort By:
  • Everyone loves it--best ever

    November 28, 2013

    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. :)

  • The Secret to Great Bread Stuffing!

    Patricia S.
    November 6, 2019

    Packaged dry stuffing works great....just add 2-3 beaten eggs along with chicken broth instead of water along with diced onion, sliced celery, and cooked, crumbled sausage (I used Jimmy Dean Regular). Jimmy Dean Sage works if you don't add a lot of sage to your dressing, and go easy on the salt if using sausage. Add eggs, also. Beaten eggs makes a light, moist texture rather than dry. If using packaged stuffing mix, Mom always said "when it is so moist it scares you, it's just right!

  • A Thanksgiving Treat!

    Jay M.
    November 20, 2018

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

  • Love this recipe

    Brenda R.
    November 25, 2013

    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.

  • Simply delicious!

    November 23, 2013

    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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    Made With

    Calories 128
    Total Fat 4 g
    Sat. Fat 2.0 g
    Trans Fat 0 g
    Cholesterol 8 mg
    Sodium 527 mg
    Total Carb 19 g
    Dietary Fiber 1 g
    Sugar 2 g
    Added Sugars 1 g
    Protein 2 g
    Vitamin D 1 %DV
    Calcium 3 %DV
    Iron 7 %DV
    Potassium 1 %DV
    Calories 128
    Total Fat 4 g
    Sat. Fat 2.0 g
    Trans Fat 0 g
    Cholesterol 8 mg
    Sodium 472 mg
    Total Carb 19 g
    Dietary Fiber 1 g
    Sugar 0 g
    Added Sugars 1 g
    Protein 2 g
    Vitamin D 1 %DV
    Calcium 4 %DV
    Iron 6 %DV
    Potassium 0 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.