Moist and Savory Stuffing

Moist and Savory Stuffing

Campbell's Kitchen 0

"Perfectly-seasoned Pepperidge Farm® Herb Seasoned Stuffing, celery and onion are combined with Swanson® Chicken Broth for a classic, moist stuffing dish."

Ingredients 15 m {{adjustedServings}} servings

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Original recipe yields 8 servings


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  • Prep

  • Cook

  • Ready In

  1. Heat broth, black pepper, celery and onion in 2-quart saucepan over high heat to a boil. Reduce heat to low. Cover and cook for 5 minutes or until vegetables are tender.
  2. Add stuffing and stir lightly to coat.
Tips & Tricks
Cranberry, Sausage, and Apple Stuffing

Sausage stuffing gets the sweet-tart treatment with green apples and cranberries.

Vegetarian Stuffing

A Thanksgiving side dish that will delight vegetarians and meat lovers alike.


  • TIPS
  • For an interesting twist: Stir 1/2 cup each dried cranberries and chopped pecans into stuffing mixture.
  • Sausage & Mushroom Stuffing: Add 1 cup sliced mushrooms to vegetables while cooking. Stir 1/2 pound cooked and crumbled pork sausage into stuffing mixture.
  • Note
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Reviews 87

  1. 103 Ratings


I make this for the holiday's but I alway add extra sage or poultry seasoning, some melted butter along with the broth, sauted onions and celery put it in a casserole and bake it covered @350 for 30 min or so in the oven. I think it comes out much better


I just wanted to add that when I make this stuffing, I also add browned, crumbled sage-flavored pork sausage. Mix a couple of tablespoons butter or margarine, extra sage, fresh herbs of your choice into the broth, and don't forget to add chopped walnuts or pecans for some crunch. The celery and onions will add crunch too if not chopped too fine. Can't wait to have Thanksgiving dinner..


I use Pepperidge Farm Herb Seasoned Stuffing each Thanksgiving...but I add a pan of homemade cornbread, much more onion and celery which I sautee first, I also add an egg and much more broth. The herb dressing just adds the herb flavoring for the dressing and I have been making it this way for years and everyone always wants the recipe. I just guess at the ingredients until it is the consistancy that I want. Try this and add anything you want and you will see how easy it is. Alex