Baked Moist and Savory Stuffing Recipe -
Baked Moist and Savory Stuffing Recipe
  • READY IN 50 mins

Baked Moist and Savory Stuffing

Recipe by  

"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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Original recipe makes 11 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Heat the broth, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Add the stuffing and mix lightly.
  2. Spoon the stuffing mixture into a greased 3-quart casserole dish. Cover and bake at 350 degrees F. for 30 minutes or until hot.
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  • Tip: For crunchier stuffing, bake the casserole uncovered.
  • Serving Suggestion: Serve with a store-bought rotisserie chicken or turkey breast and steamed whole green beans. For dessert, serve key lime pie.

Reviews More Reviews

Most Helpful Positive Review
Nov 23, 2008

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!

Most Helpful Critical Review
Dec 17, 2008

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".


13 Ratings

Nov 20, 2008

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.

Feb 02, 2011

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!!

Dec 27, 2010

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!

Nov 28, 2008

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 :(

Nov 26, 2008

This is my favorite way to make stuffing. It is a Thanksgiving standard, has been my whole life!

Nov 29, 2012

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


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  • Calories
  • 172 kcal
  • 9%
  • Carbohydrates
  • 33.4 g
  • 11%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 2.1 g
  • 3%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 800 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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