Moist & Savory Stuffing

Campbell's Moist & Savory Stuffing Recipe

Four ingredients and a dash of pepper mix together quickly to make this baked stuffing - it's delicious as is, but it's also a great foundation recipe that you can customize with your family's favorite add-ins.

At a glance

Prep

10 min.

Total

50 min.

Serves

10

Servings: about 3/4 cup each

Cook: 10 min.

Bake: 30 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Pepperidge Farm® Herb Seasoned Stuffing

    Pepperidge Farm® Herb Seasoned Stuffing

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What You'll Need

2 1/2 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth
1 dash ground black pepper
2 stalks celery, coarsely chopped (about 1 cup)
1 large onion, coarsely chopped (about 1 cup)
1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing

How to Make It

  • 1

    Heat the broth, black pepper, celery and onion in a 3-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, stirring often.  Remove the saucepan from the heat.  Add the stuffing and mix lightly.

  • 2

    Spoon the stuffing mixture into a greased 3-quart shallow baking dish.  Cover the baking dish.

  • 3

    Bake at 350°F. for 30 minutes or until the stuffing mixture is hot.

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  • 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.
  • Serve with a store-bought rotisserie chicken or turkey breast and steamed whole green beans.  Serve key lime pie for dessert.
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