Pepperidge Farm Stuffing Recipe
This Pepperidge Farm Stuffing recipe shows you exactly how much broth to use for each bag, how long to bake it for moist or crispy stuffing, and how to make it quickly on the stovetop. Includes sausage and vegan versions, smart add-ins, tips for making it ahead of time and reheating it, and a note about safety at 165°F if you stuff the bird.
Servings: 8 people
Cost: $15
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
Calories: 430kcal | Carbohydrates: 17g | Protein: 13g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 105mg | Sodium: 974mg | Potassium: 335mg | Fiber: 3g | Sugar: 4g | Vitamin A: 716IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 2mg
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