Pepperidge Farm stuffing is the key to a great dinner. Always a hit and a time saver!
1 12 oz bag Sage and Onion Pepperidge Farm Cubed Stuffing
4 T butter
1 1/4 c diced onion
1 c chopped celery
8 oz sliced mushrooms
2 c chicken broth (I use Better Than Bouillon and mix my own)
1/4 c minced fresh Italian parsley
1 t poultry seasoning
1 T butter (to dot over the top of the pan)
Preheat oven to 350. Butter a 13 x 9 pan.
Heat 4 T butter in a large skillet. Add onion, celery and mushrooms. Feel free add in some dried, but reconstituted mushrooms also. They give great flavor.
Saute until softened.
Heat chicken stock until boiling in a large pot. Add stuffing and sauteed vegetables, poultry seasoning and parsley. Stir well. Spread into pan. Dot with butter.
Bake a minimum of 30 minutes for moist stuffing. If stuffing is cooked and you want to keep it warm, for moist stuffing it should be covered. For crispy stuffing bake at least 1 hour uncovered.
To make ahead: Cover unbaked stuffing mixture in pan. Refrigerate for up to one day. Bake as directed but add time if stuffing is not at room temperature.
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