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Moist & Savory Stuffing
Prep: 10 minutes
Cook: 10 minutes
Bake: 30 minutes
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.
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® Certified Organic Chicken Broth
1 pkg. (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing
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.
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.
Bake for 30 minutes or until the stuffing mixture is hot.
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.