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Quick & Easy Stuffing

Image of the prepared Quick & Easy Stuffing recipe
  • prep time: 5 min
  • total time: 15 min
  • serves: 8 people

With just four ingredients and 15 minutes, you can make a homey, flavorful stuffing that tastes like you've been cooking all day.

Ingredients

cost per recipe: $2.93

  • 1 3/4 cups Swanson® Chicken Broth or Organic Free-Range Chicken Broth or Natural Goodness® Chicken Broth
  • 1 stalk celery, coarsely chopped (about 1/2 cup)
  • 1 small onion, coarsely chopped (about 1/4 cup)
  • 4 cups Pepperidge Farm® Herb Seasoned Stuffing

Instructions

  • Tips

    • Cranberry & Pecan Stuffing: Stir 1/2 cup each dried cranberries and chopped pecans into the stuffing mixture.
    • Sausage & Mushroom Stuffing: Add 1 cup sliced mushrooms to the vegetables during cooking. Stir 1/2 pound cooked and crumbled pork sausage into the stuffing mixture. 
    • Serving Suggestion: Serve with a store-bought rotisserie chicken or turkey breast and steamed whole green beans. For dessert serve key lime pie.
  • Step 1

    Heat the broth, celery and onion in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Remove the saucepan from the heat.

  • Step 2

    Add the stuffing and mix lightly.

Reviews

(13)
Sort By:
  • Best There Is

    IFortuna
    November 1, 2017

    Our family has made stuffing this for over 60 years and before I was born. The only difference is that we add a lot of sage to our dressing which, to me, really makes it the best. If this was all I had during Thanksgiving, I would be happy. : )

  • Great dressing

    janadee
    November 28, 2013

    I add Campbells Chicken and Rice soup and it makes it even better!!

  • So easy to make

    Terri S.
    November 28, 2013

    I adore this stuffing. It's so easy to make, and my family loves it. I do add some dried crushed rosemary leaves to the boiling mixture. I feed an "army" at my house (husband and 3 half-grown sons), so I never make this average amount of stuffing in the recipe--ever. If you want to try the rosemary, just taste and go from there, but for the recipe listed, I suggest 1 tsp of crushed rosemary leaves to start with and adjust up if you wish and according to your own taste buds. BTW, it much be "crushed rosemary leaves", not the whole rosemary leaves.

    There are also times that I use 1/2 Herb Seasoned Stuffing and 1/2 Cornbread Stuffing, Either way, it's a delicious recipe.

  • Want to make even moister and tastier?

    Dawn
    October 15, 2012

    I sautee a 1/2 cup finely chopped onion and a 1/2 cup finely chopped celery, 1 tsp. minced garlic with a half a stick of butter. I add 1 can of cream of celery soup to the broth and then take my sautee mixture, mix all together. It gives it that extra mositure and is much tastier!

  • Quick & Easy Stuffing

    Mark B.
    September 20, 2010

    I love this stuffing! It tastes like the stuffing my favorite restaurant makes. I did add a bit more broth to mine and a little bit of butter to the veggies. and a little dash of pepper. It is the best stuffing ever. I will make this again and again.

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    Made With

    Calories 114
    Total Fat 1 g
    Sat. Fat 0.0 g
    Trans Fat 0 g
    Cholesterol 0 mg
    Sodium 595 mg
    Total Carb 23 g
    Dietary Fiber 0 g
    Sugar 2 g
    Added Sugars 0 g
    Protein 2 g
    Vitamin D 0 %DV
    Calcium 3 %DV
    Iron 8 %DV
    Potassium 1 %DV
    Calories 114
    Total Fat 1 g
    Sat. Fat 0.0 g
    Trans Fat 0 g
    Cholesterol 0 mg
    Sodium 527 mg
    Total Carb 23 g
    Dietary Fiber 0 g
    Sugar 0 g
    Added Sugars 0 g
    Protein 2 g
    Vitamin D 0 %DV
    Calcium 4 %DV
    Iron 8 %DV
    Potassium 1 %DV
    Calories 115
    Total Fat 1 g
    Sat. Fat 0.0 g
    Trans Fat 0 g
    Cholesterol 0 mg
    Sodium 531 mg
    Total Carb 23 g
    Dietary Fiber 0 g
    Sugar 0 g
    Added Sugars 0 g
    Protein 2 g
    Vitamin D 0 %DV
    Calcium 4 %DV
    Iron 8 %DV
    Potassium 1 %DV

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