Pepperidge Farm Stuffing Sage (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 12 oz bag Sage and Onion Pepperidge Farm Cubed Stuffing
02 -
4 tablespoons butter
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1 1/4 cups diced onion
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1 cup chopped celery
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8 ounces sliced mushrooms
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2 cups chicken broth
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1/4 cup minced fresh Italian parsley
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1 teaspoon poultry seasoning
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1 tablespoon butter (for dotting over top)
# Instructions:
01 -
Preheat oven to 350°F. Butter a 13 x 9-inch baking pan.
02 -
Heat 4 tablespoons of butter in a large skillet. Add the diced onion, chopped celery, and sliced mushrooms. Optionally add reconstituted dried mushrooms for extra flavor. Sauté until softened.
03 -
Heat chicken broth until boiling in a large pot. Add the Sage and Onion Pepperidge Farm Cubed Stuffing, sautéed vegetables, poultry seasoning, and minced parsley. Stir well to combine.
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Spread the stuffing mixture evenly into the prepared pan. Dot the top with 1 tablespoon of butter.
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Bake the stuffing for at least 30 minutes if you prefer moist stuffing. Keep the dish covered if holding warm. For a crispy stuffing, bake uncovered for at least 1 hour.
06 -
To prepare ahead, cover the unbaked stuffing mixture in the pan, and refrigerate for up to one day. When ready to bake, adjust cooking time if the stuffing is not at room temperature.
# Notes:
01 -
For extra flavor, consider incorporating dried mushrooms that have been reconstituted. They enhance the depth of flavor in the stuffing.
02 -
Stuffing can be baked to two textures: moist if covered, or crispy if baked uncovered.
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Use high-quality chicken broth such as Better Than Bouillon for better flavor.