pepperidge farm stuffing

Pepperidge Farm stuffing is the key to a great dinner. Always a hit and a time saver!

Pepperidge Farm Stuffing with Sage

T butter

c diced onion

celery

oz sliced mushrooms

chicken broth (I use Better Than Bouillon and mix my own)

c Italian parsley

poultry seasoning

T butter (to dot over the top of the pan)

Preheat oven to 350. Butter a 13 x 9 pan.

Heat 4 T butter in a large skillet. Add onion, celery and mushrooms. Feel free add in some dried, but reconstituted mushrooms also. They give great flavor.

Heat chicken stock until boiling in a large pot. Add stuffing and sauteed vegetables, poultry seasoning and parsley. Stir well. Spread into pan. Dot with butter.

Bake a minimum of 30 minutes for moist stuffing. If stuffing is cooked and you want to keep it warm, for moist stuffing it should be covered. For crispy stuffing bake at least 1 hour uncovered.

To make ahead: Cover unbaked stuffing mixture in pan. Refrigerate for up to one day. Bake as directed but add time if stuffing is not at room temperature.

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Pepperidge Farm Stuffing with Sage

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Pepperidge Farm Stuffing with Sage

The most viewed pepperidge farm stuffing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine