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!
cost per recipe: $6.23
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.
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. :)
The Secret to Great Bread Stuffing!
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!
This is the perfect stuffing to complement a Thanksgiving dinner or any meal throughout the year.
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.
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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
