Recipe by Campbell's Kitchen
"You'll need just four ingredients to make this mouthwatering baked stuffing - it's so easy and so tasty, it's sure to become one of your trademark recipes."
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2 1/2 cups
Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
celery, coarsely chopped
onion, coarsely chopped
1 (16 ounce) package
Pepperidge Farm® Herb Seasoned Stuffing
I cook my onions and celery in 1/4 cup butter before adding the broth for savory flavor. Also substituted cornbread stuffing for 1/2 the herbed stuffing and added a splash of apple cider. Very yummy!
I too browned the onions and celery in butter first. I wish I'd known to used the crushed stuffing mix instead of cubed. I had to use twice as much broth just to get it moist and then it was just "okay".
I make a verison of this stuffing by browning celery and onions first, and using the sage and onion cubes. I've added pork sausage, but it tastes just as good if you don't. Everyone always loves it.
OK, so normally I do not change a recipe the first time I try it. However, based on previous stuffings I have made and my family's preferences, I did make the following changes - and this is better than any other stuffing I've made. I added about a cup of white cooking wine, 4 Tbsp of butter, and a package of sliced mushrooms to the boiling process. I also used cornbread stuffing from Pepperidge Farm. It was absolutely fabulous!!
This recipe got good reviews at our Christmas dinner, but I modified it quite a bit based on what I had on hand. Diced 3 stalks celery and one onion and let it simmer with 4.5 cups of water and 2 T butter until soft. Immediately mixed it with three 6 ounce boxes of stuffing mix, transferred to baking dish and baked it for 15 minutes @ 400 degrees. Wonderful and moist! I followed the directions on the box for the water measurement (1.5 cups per box) It really didn't need to be baked and could have been served immediately. Nice addition to jazz up plain stuffing!
I really didn't like this stuffing at all and neither did my guests :( I'll stick to the old fashioned way of doing my stuffing next year :(
This is my favorite way to make stuffing. It is a Thanksgiving standard, has been my whole life!
I added my own fresh cornbread and mixed the two for Thanksgiving. This was not well received, I always add more broth. This is great to use when your fixing a quick week night meal, not Thanksgiving
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Moist and Savory Stuffing
Serving Size: 1/11 of a recipe
Servings Per Recipe: 11
Amount Per Serving
Calories from Fat: 19
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
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