Pepperidge Farm Stuffing

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This stuffing recipe uses Pepperidge Farm Stuffing and it is the perfect side for the holidays! Easy, simple, and oh so delicious!

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Why Pepperidge Farm Stuffing is the perfect side dish.

The holidays are upon us, which means those Thanksgiving and Christmas menus need to be planned! For my sanity, I like to find simple recipes that can easily be spruced up to taste amazing and be crowd pleasers. I made this Pepperidge Farm Stuffing recipe last year, and my friend, there were no leftovers! Everyone loved it, and I didn’t have to go through the trouble of baking my own bread ahead of time. I just used the Pepperidge Farm Cubed Stuffing in a 12 oz. bag and added in all the other delicious ingredients and flavors! There were even family members that requested this recipe specifically and I was happy to oblige since it is so easy to make!

Equipment Needed

• Skillet
• Oven
• Large Bowl
• Knife
• Cutting Board
• 9×13 Baking Dish (Slow cooker can be an alternative way to cook)

Ingredients

A quick trip to my local grocery was all I needed to do to get these ingredients. You can substitute the sausage for your favorite flavor, and I like to make my own poultry seasoning at home. Here are the ingredients I use:

• 1 (12 oz.) Bag Pepperidge Farm Cubed Stuffing – This is the easiest and most delicious packaged stuffing brand that I have found. It definitely beats the competing brands.

• 1 Pound Breakfast Sausage (Jimmy Dean All Natural was my choice) – This was the brand I chose, but feel free to use whatever brand or flavor you prefer. Most people don’t prefer a spicy stuffing recipe, but if it is what you prefer, GO FOT IT!

• 1 Stick (8 TBSP) Butter – Butter makes this so tasty, but feel free to substitute it for vegan options, however, I can’t guarantee the same flavor in the end.

• 1 Onion (Large, Diced) – We love yellow onions, but white is fine also.

• 1 Egg

• 1 TBSP Poultry Seasoning – You can easily make this from herbs and spices already in your spice cabinet. Recipe in the notes below.

• 1/2 TSP Celery Seed – We prefer this over the texture of celery, but celery could easily be incorporated. Just chop up a couple of ribs and add it in.

• 4-5 Cups Chicken Broth – I use home canned chicken broth, but the cartons or cans from the store are fine as well.

• Salt and Pepper (To Taste) – If using store bought broth, you may not need as much salt. I used my homemade broth, which has no added salt. I needed to add about 1 1/2 to 2 teaspoons of salt to my recipe.

Instructions

1. Preheat oven to 350 degrees F and grease a 9×13 baking dish. You can alternatively use a slow cooker. Just oil the sides and cook on low after you have finished steps 2 through 5, just make sure you leave the lid on to keep the moisture inside!
2. Brown sausage in a skillet, over medium heat. Drain any grease and spoon sausage into a bowl. Set aside for now.
3. In the same skillet, over medium/high heat, melt butter. Add onions and cook until translucent, about 8 to 10 minutes.
4. While onions are cooking, mix together stuffing mix, poultry seasoning, salt, pepper, celery seed, sausage, and egg, in a large bowl. Add the butter and onions and stir until well coated.
5. Now add 3 cups of chicken broth and mix, allowing the bread to absorb the liquid. Add the extra chicken broth if needed. The bread cubes should be soaked, but not dripping liquid.
6. Pour into the 9×13 dish and bake for 30 to 40 minutes, or until golden brown on top. Enjoy!

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