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Moist & Savory Stuffing

An image of prepared Moist & Savory Stuffing made with butter, celery, onion, Swanson® Chicken Broth and Pepperidge Farm® Herb Seasoned Classic Stuffing.
  • prep time: 10 min
  • total time: 20 min
  • serves: 14 people

There's nothing better at the holidays than a large bowl of classic Thanksgiving stuffing: the fluffy texture and savory flavors like rosemary, parsley, and thyme can make anyone feel warm and cozy.  We updated this classic Thanksgiving stuffing recipe with a bit of butter and a sauté step to enhance flavor.  Just 5 ingredients come together quickly to make this baked Thanksgiving stuffing which is delicious as is, but it's also a great foundation that you can customize with your family's favorite add-ins to complete your Thanksgiving dinner.  Using Pepperidge Farm® Herb Seasoned Classic Stuffing saves you time: no need to cut up bread cubes and the stuffing is already seasoned with classic stuffing flavors like thyme, rosemary, parsley, and celery.  If you're planning ahead, this Thanksgiving stuffing recipe can easily be made ahead of time.  See Recipe Tips to learn how.  You might want to make extra just to make sure you have some for leftovers!

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

Instructions

  • 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.

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Made With

Calories 128
Total Fat 4 g
Sat. Fat 2.1 g
Trans Fat 0 g
Cholesterol 9 mg
Sodium 528 mg
Total Carb 19 g
Dietary Fiber 1 g
Sugar 2 g
Protein 2 g
Vitamin D 1 %DV
Calcium 3 %DV
Iron 7 %DV
Potassium 2 %DV
Calories 92
Total Fat 0 g
Sat. Fat 0.0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 343 mg
Total Carb 18 g
Dietary Fiber 0 g
Sugar 1 g
Protein 1 g
Vitamin D 1 %DV
Calcium 2 %DV
Iron 7 %DV
Potassium 2 %DV

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