Pepperidge Farm Stuffing Recipe
Updated Aug 23, 2025
This post may contain affiliate links. Please read our disclosure policy.
Our family is all about convenience when it comes to Thanksgiving Recipes. This dressed-up version of a Pepperidge Farm Stuffing Recipe uses a bag of stuffing cubes with some savory additions.
You can make this easy apple stuffing for Thanksgiving in just over an hour. I’ll show you how to make Pepperidge Farm Stuffing three ways: Sausage (classic), Vegan, and on the Stovetop.
Pepperidge Farm Stuffing Recipe Details
- What it is: Herb-seasoned boxed stuffing, dressed up with sage sausage and apple; vegan swap available.
- Ratios: 12-oz bag = 2 cups broth, 4 Tbsp butter, 1 cup onion, 1 cup celery. 16-oz bag = 3 cups broth, 6 Tbsp butter, 1½ cups onion, 1½ cups celery. Start with ~10% less liquid, add to taste.
- Vegan option: Use vegetable broth and olive oil or vegan butter; omit eggs. (For extra savoriness, add ½ cup sautéed mushrooms or a splash of soy/tamari.)
- Bake: 350°F 30 minutes covered, then 20–30 minutes uncovered for crisp edges.
- Stovetop option: fold in broth, cover 10 minutes, fluff.
- Make-ahead: Assemble up to 24 hours, add eggs right before baking.
- Reheat: 325°F for 12–18 minutes, or air fry 350°F for 6–8 minutes.
- Safety: If cooked in a turkey, center should reach 165°F.
SUMMARIZE & SAVE THIS CONTENT ON:
Why You’ll Love This Easy Stuffing Recipe
💛 (Retested 2025)
Testing note: We used both 12-oz and 16-oz Pepperidge Farm Stuffing bags to double-check this recipe and made changes to the liquid chart and baking times for 2025.
This Pepperidge Farm Stuffing recipe features shortcuts that will save you time without sacrificing flavor.
- Crispy vs. Soft, it’s your choice! At 350°F, we show you clearly marked paths so you can confidently choose your texture.
- Useful add-ins that are delicious include dried cranberries, apples, walnuts, and sage sausage.
- Easy sausage, vegan, and stovetop toggles so that every table can use the same basic recipe.
- Important food-safety note: the center of the bird should reach 165°F if it is stuffed.
- While the stuffing bakes, you can make this Old-Fashioned Southern Giblet Gravy to pour over it.
Prefer a homemade cornbread Thanksgiving dressing? Try this Southern Cornbread Dressing. Don’t forget these must-make Thanksgiving side dishes: Creamy Garlic Mashed Potatoes and the Best Dinner Rolls for Thanksgiving.
If you’re organizing the entire menu, be sure to browse through our selection of Thanksgiving Recipes.
Pro Tip: If you want the edges to be extra crispy, use a wider pan or a muffin tin to bake them.
Pepperidge Farm Stuffing: Liquid Ratios, Servings and Bake Times
Estimates assume a holiday plate with other sides; adjust up for hearty appetites. If stuffing is cooked in a turkey, the center must reach 165°F.
Liquid-to-Bag Ratios
| Bag size | Broth (start → max) | Butter | Onion | Celery | Eggs* | Servings |
|---|---|---|---|---|---|---|
| 12-oz | 1¾ → 2 cups | 4 Tbsp | 1 cup | 1 cup | 1 | 6–8 |
| 16-oz | 2¾ → 3 cups | 6 Tbsp | 1½ cups | 1½ cups | 1–2 | 8–10 |
| 24-oz (2×12-oz) | 3¾ → 4 cups | 8 Tbsp (½ cup) | 2 cups | 2 cups | 2 | 12–16 |
| 32-oz (2×16-oz) | 5¾ → 6 cups | 12 Tbsp (¾ cup) | 3 cups | 3 cups | 2–3 | 16–20 |
Bake Times, Pans, and Stovetop Notes
| Bag size | Bake covered (350°F) | Uncover to crisp | Suggested pan | Stovetop note |
|---|---|---|---|---|
| 12-oz | 30 min | 20–30 min | 2-qt (8×8) | Fold off heat, cover 10 min, fluff |
| 16-oz | 30 min | 20–30 min | 3-qt (9×9) or snug 9×13 | Hold back ~10% liquid; adjust to taste |
| 24-oz (2×12-oz) | 30 min | 25–35 min | 13×9 | Remove from heat, fold, rest 10 min |
| 32-oz (2×16-oz) | 35 min | 25–35 min | Heaped 13×9 or two 8×8 | Fold in batches for even moisture |
Table of Contents
- Pepperidge Farm Stuffing Recipe Details
- Why You’ll Love This Easy Stuffing Recipe
- Pepperidge Farm Stuffing: Liquid Ratios, Servings and Bake Times
- Ingredients and Notes
- How to Make this Pepperidge Farm Stuffing
- Variations and Methods: Sausage, Vegan, Stovetop
- Make Ahead and Freezing
- Pepperidge Farm Stuffing Storage and Leftovers
- Common Recipe Questions
- Our Best Thanksgiving Recipes
- Pepperidge Farm Stuffing Recipe
Ingredients and Notes
The main ingredient for this Pepperidge Farm Stuffing with apple and sage sausage is a bag of stuffing cubes. You can use your favorite brand but just look for the ones that have herbs added to them. You’ll get even more flavor with this simple stuffing recipe.
We use Pepperidge Farm Herb Seasoned Stuffing mix – also sold as Sage and Onion or Country-Style Cubed. But feel free to use whatever type you like. Classic Cornbread also works, but you might need to add 2 to 4 more tablespoons of broth to get the same soft texture.
Apples – You can use your favorite apple or whatever variety you have on hand. I prefer a sweet and crisp one, like a Honeycrisp apple.
Walnuts – These are always better if lightly toasted first. If you’re wondering how to toast nuts:
- Toss them in a small amount of olive oil.
- Arrange them in a single layer, on a parchment paper-lined baking sheet.
- Place them in a preheated oven at 350° F. for about 7 minutes.
- Keep an eye on the timer and do not over-toast the nuts. (I’ve done this too many times!)
For people with nut allergies, just leave them out. This Pepperidge Farm stuffing is still delicious! You can also substitute some dried cranberries or raisins for the walnuts.
Sage-Sausage – If you can’t find sage-sausage, there’s an easy fix for that. Just use a pound of plain sausage and add 1 tablespoon of dried sage to it while browning it in a pan.
How to Make this Pepperidge Farm Stuffing
(Full recipe at the end of this post.)
We tested this Pepperidge Farm Stuffing recipe with Herb Seasoned. Sage & Onion and Country-Style act the same way. You might need to add a little more broth to Classic Cornbread.
As you can see, this Pepperidge Farm Stuffing recipe is super easy to make. You’ll need a greased 3-quart casserole pan to bake it in the oven.
- Brown the sausage, lightly. Cook it just until the pink color is gone. (Over-cooking will dry it out!)
- Saute the vegetables and apples.
- Add the broth and chopped parsley and bring to a boil.
- Mix it all together, with the eggs and walnuts.
Want to Save This Recipe, Friend?
We'll email this post to you, so you can come back to it later!
You’re going to put this Pepperidge Farm Stuffing Recipe in the oven about an hour before the turkey is done.
Variations and Methods: Sausage, Vegan, Stovetop
Pepperidge Farm Stuffing with Sage Sausage Option: Classic
What it is: Savory, herby stuffing with browned sage sausage and crisped edges if you like. This Pepperidge Farm Stuffing with Sausage variation works with Herb/Sage/Country-Style; if you’re using Classic Cornbread, taste it before adding salt because it’s a little sweeter.
• 12-oz bag: 8 oz (½ lb) sausage, browned/drained. Reduce butter by 1 Tbsp if fatty. Keep ~2 cups broth total (start at 1¾ cups).
Use these amounts
• 16-oz bag: 12–16 oz (¾–1 lb) sausage, browned/drained. Reduce butter by 1–2 Tbsp. Keep ~3 cups broth total (start at 2¾ cups).
How to make it:
- Brown sausage; drain.
- Sauté onion/celery in the (reduced) butter.
- Add broth; simmer gently, remove from heat.
- Fold in stuffing mix; start with ~10% less liquid, then add to taste.
- Bake per chart: 350°F, covered 30 min; uncover 20–30 min for crisp.
Notes: Apples (½–1 cup) and walnuts (½ cup) are great. If stuffing a turkey, center should reach 165°F.
Pepperidge Farm Stuffing Vegan Option (Olive Oil and Vegetable Broth)
What it is: Cozy texture Thanksgiving dressing with no eggs, dairy, or meat. This vegan stuffing is built on good good aromatics and umami. All bags work, but Classic Cornbread might need an extra tablespoon or two of broth.
Swap list:
• 12-oz bag: 4 Tbsp olive oil/vegan butter, ~2 cups veg broth. Omit eggs.
• 16-oz bag: 6 Tbsp olive oil/vegan butter, ~3 cups veg broth. Omit eggs.
- Substitute the eggs for 1 ripe banana or 1/2 cup unsweetened apple sauce.
- Substitute a textured vegetable protein or the sausage (or leave it out.)
Flavor boosters (pick 1–2):
• ½ cup finely diced mushrooms (umami)
• 1 Tbsp soy sauce/tamari into the broth (depth)
• 1–2 Tbsp nutritional yeast folded in (savory)
How to make it:
- Sauté onion/celery in oil until soft.
- Add veg broth; bring to a simmer, remove from heat.
- Fold in stuffing mix; cover 10 min, fluff, season.
- Bake per chart for a crisp top (optional), or serve stovetop-style for moist stuffing.
Notes: Without egg, texture depends on moisture control. Start with ~10% less broth, then add to your preference.
Pepperidge Farm Stuffing Stovetop Method (No Oven)
What it is: One-pot, fast, and perfect when the oven is full. After resting for 10 minutes with the lid on, the cornbread type often needs a little more broth.
Follow the base chart for your bag size (broth, fat, veg; eggs optional if finishing in the oven).
How to make it:
- Sauté onion and celery (and optional apples) in butter/oil until tender.
- Add broth; bring just to a simmer.
- Remove from heat, add dry stuffing mix, gently fold until moistened.
- Cover 10 minutes, fluff, adjust with small splashes of hot broth if needed.
To add crisp edges (optional):
• Spread in a shallow pan and bake 375°F for 10–15 min uncovered, or
• Air-fry spooned mounds at 350°F for 6–8 min.
Notes: If using eggs, fold them in right before baking (not for pure stovetop). If stuffing a turkey, internal temp must reach 165°F.
Recipe Add-Ins
Add your own unique ingredients and make this Pepperidge Farm Stuffing Recipe your own. Do this by making additions or modifications that you think taste good! Some extras that I like to toss into this Pepperidge Farm Stuffing mix include:
- A handful of dried cranberries or dried cherries.
- Some whole baby Portobello mushrooms, quartered and sauteed.
- A half-cup of currants
- A handful of dried dates, chopped.
Make Ahead and Freezing
If you’re wondering if it’s OK to make Pepperide Farm Stuffing ahead of time, the safest answer to this question is “no.” If you are going to make it ahead of time, it is important to take the following steps, to prevent getting sick from a foodborne illness.
- The most important thing is to keep it chilled so bacteria does not have a chance to grow.
- For added safety, don’t add the eggs until you are ready to bake. This step only takes a minute or so. Remember, an ounce of prevention is worth a pound of cure!
Pepperidge Farm Stuffing Storage and Leftovers
Both Pepperidge Farm stuffing and dressing can be frozen and used later. Store in small portions, in air-tight containers for up to 3 months in the freezer.
To reheat, allow it to thaw overnight, then reheat in the oven at 325° for 15 minutes.
To Reheat in an Air Fryer
After sprinkling 1–2 tsp of broth on each mound, air-fry the chilled stuffing at 350°F for 6–8 min (mounds) or 8–10 min (thicker slabs). For softer results, cover the first half of the cooking with foil, then uncover it for 2–3 minutes to crisp (center ~165°F).
Common Recipe Questions
As a side, about 6–8 people for a 12-oz bag of Peppridge Farm Stuffing and 8–10 people for a 16-oz bag.
Start with the basics: butter, onion, celery, good broth, and, if you want a sliceable texture, a little egg to hold it all together. I use 4 tablespoons of butter, 1 cup of onion, 1 cup of celery, and about 2 cups of broth for one 12-ounce bag. After that, you can always add 8 ounces of browned sage sausage, 1 cup of diced apples, ½ cup of chopped walnuts or pecans, and a handful of dried cranberries. Fresh herbs make the mix better: Chopped sage and parsley, 1 to 2 teaspoons, work well. Don’t add all of the broth at once; save some for the end so the cubes don’t get soggy.
Season and hydrate with purpose. Add enough fat to the aromatics to make them sweet and soft. Salt them in layers, then add most of the broth and let the cubes soak it up before adding the last splash. Let the mixture sit for a few minutes so the moisture can even out. Cover the pan and bake it to steam the middle, then take off the cover and bake it to crisp the top. The type of pan you use is also important. Shallow pans make the edges more golden, while deeper pans keep the custardier. Before you put the food in the oven, taste it and add a little less salt if you’re adding sausage or broth from the bird.
It all depends on what you want in terms of texture and taste.
Herb Seasoned and Sage & Onion are the two most traditional flavors that give people the savory, holiday taste they expect.
Country-Style Cubed keeps its shape a little better and is great if you like a drier, chunkier crumb with lots of crispy edges.
Classic Cornbread is a little sweet and might need a little more broth to get the same soft texture.
If you’re not sure, start with Herb Seasoned for a classic flavor, and then change the amount of liquid and the size of the pan to get the texture you like
Sage is what makes the Herb Seasoned and Sage & Onion mixes taste so traditional.
Country-Style Cubed also has a lot of herbs in it, and sage is usually one of them.
Because Cornbread is a little sweeter, many cooks add fresh sage at the sauté step to bring back that familiar taste. If you need exact information, always look at the current ingredient panel on your bag.
There has long been a debate about stuffing vs. dressing. Is there a difference?
Short answer: They are essentially the same, except stuffing is cooked in the cavity of something, and dressing is baked by itself or on the stovetop.
If you want to learn more, read this great piece about the difference between stuffing and dressing.
Let us help you plan your Thanksgiving Dinner.
Get our Thanksgiving Cheat-Sheet Here!
Our Best Thanksgiving Recipes
Common Side Dishes
Old Fashioned Corn Pudding Recipe
Cakess and Cupcakes Recipes
Slow Cooker Sticky Caramel Pumpkin Cake
Homemade Pies
Open Face Apple Pie
👨🍳 Tried this Recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. We love hearing from our readers!
⏩ Stay in touch with us on social media by following us on Facebook, Pinterest, Instagram, and YouTube!
📬Get our Recipes delivered to your inbox for FREE!
Pepperidge Farm Stuffing Recipe
Want to Save This Recipe, Friend?
We’ll email this post to you, so you can come back to it later!
Equipment
Ingredients
- 16 oz Stuffing cubes, Herb flavored
- 6 tbsp Unsalted butter, Plus more for greasing the pan etc.
- 1 lb Sage sausage, Casings removed
- 1/2 Cup Onion, Sweet onion, finely chopped.
- 1 Apples, Peeled, cored, chopped
- 2 Celery ribs, With leaves, chopped
- Kosher salt
- 3 cups Chicken broth, Low-sodium
- 1/4 cup Italian parsley, (flat-leaf), chopped
- 1/2 cup Walnuts, chopped and toasted
- 2 Eggs, beaten
Instructions
- Preheat the oven to 325 degrees F. Put the stuffing cubes in a large bowl and set aside. Grease a 3-quart casserole dish.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and 1/2 teaspoon salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
- Add the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle a couple of tablespoons of turkey pan drippings or melted butter over the top. Bake until the top is crisp and golden, for about 20 minutes more.
Notes
- Put the dressing in the oven during the last hour of cooking the turkey.
- To toast nuts, spread them out on a baking sheet and toast in a 350°F oven until golden, about 7 minutes.
- Tested with Pepperidge Farm Herb Seasoned Stuffing mix. Sage & Onion and Country-Style act in the same way. For classic cornbread, add broth in small amounts until the cubes look shiny and soft.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
