Pepperidge Farm Stuffing Recipe


Welcome to another culinary journey, dear readers! Today, we’re focusing on a classic, versatile and delicious stuffing recipe — the Pepperidge Farm Stuffing. This recipe is perfect for those of you who are interested in easy and tasty stuffing recipes. Whether you are preparing a roast for a special occasion or a cozy family dinner, this stuffing recipe is sure to take your meal to the next level.

What makes the Pepperidge Farm Stuffing Recipe unique? It’s all about simplicity, flavor, and texture. The combination of crisp celery, onions, and the rich taste of butter, along with the signature herb-seasoned stuffing mix from Pepperidge Farm, creates a delightful symphony of flavors.

Pepperidge Farm Stuffing Recipe

How To Make Pepperidge Farm Stuffing

Here is a simple recipe for making homemade Pepperidge Farm-style stuffing:


  • 1 package Pepperidge Farm Herb Seasoned Stuffing (14 oz.)
  • 1/2 cup (1 stick) butter
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 1/2 cups chicken broth


  1. Preheat the oven to 350°F (175°C). Lightly grease a baking dish and set aside.
  2. Melt the butter in a large skillet over medium heat. Add the chopped onion and celery, and sauté until they become translucent and tender. This usually takes around 7-10 minutes.
  3. Add the chicken broth to the skillet. Stir to combine and allow to heat through.
  4. In a large bowl, combine the sautéd vegetables and broth mixture with the Pepperidge Farm stuffing mix. Stir until the stuffing mix is completely coated with the broth. If the stuffing mix seems too dry, you can add a bit more broth.
  5. Transfer the stuffing mix to your prepared baking dish. Cover with aluminum foil.
  6. Bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.

Enjoy your homemade Pepperidge Farm-style stuffing!

Note: You can add additional ingredients to customize your stuffing. Some popular additions include chopped apples, dried cranberries, sausage, or pecans. Just be sure to cook any raw meat before adding it to the stuffing mix.

Laura Ritterman

Pepperidge Farm Stuffing Recipe

4 from 31 votes
Recipe by Laura Ritterman Course: SidesCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



Learn how to make homemade Pepperidge Farm-style stuffing with this simple recipe. It’s the perfect side dish for your holiday meals, and can be customized with your favorite ingredients. 


  • 1/4 cup 1/4 butter (1/2 stick)

  • 2 2 stalks celery, coarsely chopped (about 1 cup)

  • 1 large 1 onion, coarsely chopped (about 1 cup)

  • 2.5 cups 2.5 Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth

  • 1 package 1 (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing


  • Start by preheating your oven to 350°F.
  • In a 3-quart saucepan, melt the butter over medium heat.
  • Add the celery and onion to the pan and cook for about 5 minutes until they are tender-crisp. Stir occasionally to ensure they cook evenly.
  • Pour the chicken broth into the saucepan and bring it to a boil.
  • Once it’s boiling, remove the saucepan from the heat and mix in the stuffing lightly. Season to taste.
  • Spoon your stuffing mixture into a greased 9x13x2-inch baking dish and cover it.
  • Bake it in the preheated oven for about 30 minutes or until the stuffing mixture is hot.

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Tips and Variations

Here are a few tips and variations to keep in mind:

  • You can also use a 3-quart casserole for this recipe.
  • If you prefer a crunchier stuffing, try baking it uncovered.
  • For a festive twist, create a Cranberry & Pecan Stuffing by stirring 1/2 cup each of dried cranberries and chopped pecans into the stuffing mixture before baking.
  • For an earthy, hearty version, make Sausage & Mushroom Stuffing by adding 1 cup sliced mushrooms to the vegetables during cooking and stir in 1/2 pound pork sausage, cooked and crumbled, into the stuffing mixture before baking.

Make Ahead Instructions

This stuffing is also ideal for making ahead:

  1. Follow the steps above but do not bake it. Instead, cover it and refrigerate for up to 24 hours.
  2. When you’re ready to serve, simply heat your oven to 350°F.
  3. Bake the stuffing, uncovered, for 30 minutes or until it’s hot.


Can I prepare the stuffing ahead of time?

Yes, you can prepare the stuffing a day ahead. Just follow the instructions until it’s time to bake, then cover the stuffing and store it in the fridge. When you’re ready to cook, let it come to room temperature and then bake as directed.

Can I cook the stuffing inside the turkey?

While some people do prefer to cook their stuffing in the turkey, it’s generally safer to cook it separately. Stuffing cooked inside the bird can absorb raw juices, which may contain bacteria. It also takes longer to reach a safe temperature, which can result in overcooking the bird.

How can I make the stuffing vegetarian?

Simply replace the chicken broth with vegetable broth.

The stuffing is too dry. What can I do?

If the stuffing seems too dry, add more broth. Be sure to add the broth gradually and stir after each addition to avoid making the stuffing soggy.

Can I freeze leftover stuffing?

Yes, you can freeze leftover stuffing. Just place the cooled stuffing in a freezer-safe container or bag, and it should keep for up to 3 months. To reheat, thaw it in the fridge overnight and then reheat in the oven covered with foil until it’s heated through.

Can I use another type of bread for this stuffing recipe?

Yes, if you can’t find Pepperidge Farm Herb Seasoned Stuffing, you can use another kind of dried bread cubes or even stale bread cut into cubes. Just be sure to add your own mix of herbs, like sage, thyme, and parsley, to make up for the seasonings.


We hope you find this Pepperidge Farm Stuffing Recipe as delightful and versatile as we do. Whether you stick to the classic recipe or experiment with the variations, this stuffing is sure to be a hit at your dinner table.

We’d love to hear about your cooking experiences! Feel free to share your thoughts, tips, or variations of this recipe in the comments below. Happy cooking!

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