✔ Updated · baked-in-a-dish method, upgrades, make-ahead + turkey safety
My Pepperidge Farm stuffing recipe turns one bag of herb seasoned stuffing cubes into a side that tastes homemade: onion and celery softened in plenty of butter, simmered with chicken broth, tossed with the cubes and baked in a dish until it's soft and savory underneath with a crisp, golden top.
At a glance
The one tip that matters: Bake it covered first so it steams through, then uncover for the last 15 to 20 minutes. That's what gives you a moist middle and a crisp, buttery top.
It takes about 15 minutes of hands-on work. Below you'll find the exact ratio of broth to cubes, easy upgrades like sausage or apple and cranberry, how to make it ahead, and how to cook it safely for a turkey dinner.
Why You'll Love This Bagged Stuffing
- Tastes homemade, thanks to fresh onion, celery and a full stick of butter.
- Only 15 minutes of work, and the oven does the rest while the turkey rests.
- Easy to customize with sausage, mushrooms, apples, cranberries or pecans.
How to Make Pepperidge Farm Stuffing Taste Homemade
Bagged herb seasoned stuffing cubes are already dried and seasoned, which is why they make such an easy base. I keep two bags in the pantry every November. What makes the difference between a bland, soggy stuffing and a great one is the fat, the fresh vegetables, the broth ratio and how it bakes. This is the ratio this recipe uses for one 14-ounce bag:
| Ingredient | Amount per 14-oz bag | Why it matters |
|---|---|---|
| Butter | 1/2 cup (1 stick) | Carries the flavor and crisps the top |
| Onion and celery | About 1 1/2 cups each | Fresh texture and sweetness the dry mix lacks |
| Low-sodium chicken broth | 2 1/2 cups (2 to 3 cups to taste) | Controls how moist or crumbly it turns out |
| Egg (optional) | 1 large | Binds it into a firmer, casserole-style stuffing |
| Baking | 350°F, 25 minutes covered + 15 to 20 uncovered | Soft middle, golden top |
Easy Variations
- Sausage stuffing: brown 1 pound of bulk pork sausage, breaking it up, until it reaches 160°F with no pink left. Drain, then fold it in with the vegetables. Reduce the butter to 6 tablespoons.
- Apple, cranberry and pecan: add 1 diced tart apple to the onion and celery for the last 3 minutes, then fold in 1/2 cup dried cranberries and 1/2 cup toasted chopped pecans.
- Mushroom: cook 8 ounces sliced mushrooms with the onion and celery until their liquid evaporates.
- Vegetarian: use vegetable broth instead of chicken broth.
- Cornbread blend: swap half the bag for cornbread stuffing cubes and add an extra 1/4 cup of broth.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Get the broth right. 2 1/2 cups of broth per 14-ounce bag gives a classic, moist-but-not-soggy stuffing, and that is how I like it. Use 2 cups for a drier, crumbly stuffing or up to 3 cups if you like it very soft.
- Use low-sodium broth. The stuffing cubes are already seasoned and salted, so taste before adding any salt.
- Don't pack the dish. Spread the stuffing loosely so heat moves through it and the top gets crisp. Pressing it down makes it dense and gummy.
- Cover, then uncover. Foil traps the steam so the inside heats through; the last 15 to 20 minutes uncovered crisps the top. For extra crunch, dot the top with 1 to 2 tablespoons of butter before uncovering.
- Cook any meat first. Brown sausage or bacon fully before it goes in. Raw pork sausage must reach 160°F before you mix it into the stuffing.
Easy Pepperidge Farm Stuffing
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minutesA homemade-tasting stuffing made from one 14-ounce bag of herb seasoned stuffing cubes: onion and celery softened in butter, simmered with chicken broth, tossed with the cubes and baked in a dish until soft in the middle and crisp and golden on top.
Ingredients
- For the Stuffing
1 14-ounce bag herb seasoned stuffing cubes (such as Pepperidge Farm)
1/2 cup (1 stick) unsalted butter, plus more for the dish
1 large yellow onion, chopped (about 1 1/2 cups)
3 celery ribs, chopped (about 1 1/2 cups)
2 garlic cloves, minced (optional)
1/2 teaspoon poultry seasoning or dried sage
1/4 teaspoon black pepper
2 1/2 cups low-sodium chicken broth, plus up to 1/2 cup more
1 large egg, beaten (optional, for a firmer, sliceable stuffing)
2 tablespoons fresh parsley, chopped, to finish
Directions
- Cook the Vegetables
- Heat the oven to 350°F. Butter a 9×13-inch (3-quart) baking dish and set it aside.
- Melt the butter in a large skillet or 3-quart saucepan over medium heat. Add the onion and celery and cook, stirring occasionally, for 7 to 8 minutes, until soft and translucent but not browned. Stir in the garlic, poultry seasoning and pepper and cook for 30 seconds.
- Pour in 2 1/2 cups of the broth and bring it just to a simmer, then take the pan off the heat.
- Mix and Bake
- Tip the stuffing cubes into a large bowl. Pour the hot broth mixture over them and toss gently with a large spoon until every cube is evenly moistened. If you like a softer, moister stuffing, add up to 1/2 cup more broth, a little at a time. For a firmer stuffing, let it cool for 5 minutes, then stir in the beaten egg.
- Spoon the stuffing into the buttered dish and spread it out loosely without packing it down. Cover tightly with foil.
- Bake covered for 25 minutes. Uncover and bake for 15 to 20 minutes more, until the top is golden and crisp and the center is steaming hot. If you added egg, the center should read 165°F on an instant-read thermometer.
- Let the stuffing rest for 5 minutes, sprinkle with parsley and serve hot.
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Pepperidge Farm Stuffing for Turkey: In the Bird or in a Dish?
This recipe is written to bake in a dish, and that's the method we recommend. Stuffing baked separately cooks evenly, gets a crisp top and is easy to check for doneness, and the turkey roasts faster and more evenly without it.
If you want to cook it inside the bird, mix the stuffing just before it goes in, stuff the cavity loosely (about 3/4 cup per pound of turkey) and roast right away. The stuffing is only safe when the center of the stuffing reaches 165°F on an instant-read thermometer. If the turkey is done before the stuffing gets there, scoop the stuffing into a dish and finish it in the oven. Never stuff a turkey the night before.
Make-Ahead, Storage and Reheating
- Up to 1 day ahead: cook the onion, celery and seasonings in the butter, cool and refrigerate. Keep the dry stuffing cubes sealed at room temperature. Combine with hot broth and bake when you need it.
- Bake ahead: bake fully, cool, cover and refrigerate for up to 3 days. Reheat covered at 350°F with a splash of broth for 20 to 30 minutes until steaming hot, then uncover for 10 minutes to re-crisp.
- Freezing: freeze baked stuffing in an airtight container for 1 to 2 months. Thaw overnight in the fridge before reheating.
- Leftovers: refrigerate within 2 hours and reheat to 165°F.
What to Serve With Stuffing
Serve it alongside roast turkey or chicken with gravy, creamy mashed potatoes, Southern-style green beans and sweet potato casserole for a full holiday plate. It's just as good with pork chops or a weeknight roast chicken.
Frequently Asked Questions
How do you make Pepperidge Farm stuffing better?
Cook fresh onion and celery in a full stick of butter, use low-sodium chicken broth, and bake it in a dish covered and then uncovered so the top gets crisp. Add-ins such as cooked sausage, sauteed mushrooms, diced apple, dried cranberries or toasted pecans make it taste fully homemade.
How much broth do you use for a 14-ounce bag of stuffing?
Use about 2 1/2 cups of broth for a 14-ounce bag for a classic moist stuffing. Use 2 cups if you prefer it drier and crumbly, or up to 3 cups for a very soft stuffing. Add extra broth gradually, since the cubes keep absorbing liquid as they sit.
Can I cook Pepperidge Farm stuffing inside the turkey?
You can, but baking it in a separate dish is safer and easier. If you do stuff the bird, mix the stuffing right before roasting, stuff it loosely, and check that the center of the stuffing reaches 165°F, even if the turkey meat is already done.
Can I make this stuffing ahead of time?
Yes. Cook the onion and celery in butter up to a day ahead and refrigerate it, keeping the dry cubes in their bag. On the day, reheat the vegetables with the broth, toss with the cubes and bake. You can also bake it fully, refrigerate and reheat it covered at 350°F until steaming hot.
How long does leftover stuffing last?
Refrigerate leftover stuffing within 2 hours of baking and eat it within 3 to 4 days. Reheat it in a covered dish at 350°F with a splash of broth until it reaches 165°F, or freeze it for 1 to 2 months and thaw it overnight in the fridge before reheating.
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