Easy Pepperidge Farm Stuffing Recipe

Name: Easy Pepperidge Farm Stuffing Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 1 (12-ounce) Pepperidge Farm Herb Seasoned Classic Stuffing; 6 tablespoons butter; 1 cup onion, chopped; 1/2 cup celery, thinly sliced and chopped; 1 clove garlic, chopped; 1 egg, lightly beaten; 3 1/2 cups chicken broth or vegetable broth; 1 teaspoon sodium-free chicken bouillon, or vegetable bouillon; 1/2 teaspoon poultry seasoning; 1/8 teaspoon ground sage

In Good FlavorOctober 26, 2026October 26, 2026Leave a Comment

This easy Pepperidge Farm stuffing recipe is a comforting side dish that’s perfect for family dinners, Thanksgiving, and holiday gatherings. Made with simple ingredients, it’s full of savory, herby flavor and pairs beautifully with chicken, turkey, ham, pork, or seafood.

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My husband grew up eating a slightly doctored-up version of classic Pepperidge Farm stuffing. He likes his stuffing pretty simple, but the rest of us love it too! It’s his mom’s recipe and has been a holiday dinner-table staple in our family for years. With just a handful of basic ingredients, it’s savory, buttery, herby, and perfectly moist. Best of all, it’s incredibly easy to make with simple prep.

I’m sharing a slightly updated version of his childhood favorite. I swapped out Bell’s Seasoning for a homemade spice blend and added celery and chicken bouillon. Since Bell’s is mainly a Northeast thing, I wanted a seasoning mix anyone can easily make with ingredients they probably already have. And I love the little bit of texture the celery adds, so I always throw it in.

And let me tell you, this stuffing is so good that even my husband—who prefers things exactly the way he’s used to—has no trouble cleaning his plate!

Ingredients needed:

Pepperidge Farm Herb Seasoned Classic Stuffing—a bread stuffing mix flavored with herbs and spices.
Butter—makes the stuffing extra tasty by adding moisture, flavor, and richness.
Low-sodium chicken broth—adds flavor and moisture while keeping it tender. Using a low-sodium option allows you to control the seasoning and add salt to taste at the end. Use vegetable broth for a vegetarian option.
Eggs—bind everything together.
Onion—adds flavor, moisture, and a hint of sweetness.
Celery—thinly sliced and chopped, adds flavor and texture.
Sodium-free chicken bouillon—enhances a classic poultry flavor, making it a perfect match for chicken or turkey. Use sodium-free to control the salt, since the stuffing mix already has plenty. For other mains like pork, seafood, or ham—or to keep the dish fully vegetarian—simply omit it entirely or use a vegetarian bouillon.
Poultry seasoning—an herbaceous blend, typically containing thyme, sage, marjoram, and rosemary.
Sage—the added sage helps to mimic the flavor of Bell Seasoning, which has a pronounced sage flavor.
Garlic powder—use just enough for a mild garlicy backdrop without overpowering the other flavors.

Recipe highlights:

Melt the butter in a pan over medium heat. Add the onion and celery, cover, and cook, stirring occasionally, until the vegetables soften.
Add the garlic and seasonings and sauté for 1 minute. Pour in the chicken broth and bring to a boil over high heat.
Pour the broth mixture over the stuffing mix in a large bowl, then add the beaten egg. Mix to combine.
Transfer the stuffing to a prepared 8” x 8” baking dish. Cover tightly with two layers of aluminum foil and bake at 350° F for 35 minutes.
Detailed instructions are in the recipe card below.

Meal ideas:

The classic combination of thyme, sage, and rosemary goes really well with turkey, chicken, pork, seafood, and even ham. If you’re serving it with ham, try adding apples or cranberries for a little tartness and sweetness. These fruits pair well with the salty, savory flavor of ham.

This herb-filled stuffing is also delicious with:

Add-ons:

Depending on what you’re serving with the stuffing, you can switch it up and add even more flavor. Toss in some chopped mushrooms, bell peppers, or carrots for a veggie boost. Want something heartier? Bacon or sausage are great additions. And for the holidays, try adding nuts, apples, or cranberries for a festive touch that pairs perfectly with the rest of the meal.

How to store:

Store leftover stuffing in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of broth or water and a pat of butter to restore moisture. Reheat on the stovetop, in the oven, or in the microwave until it reaches 165° F internally.

Oven: Bake at 350° F, tightly covered.
Stovetop: Cook it over medium heat in a lightly greased skillet, covered, stirring occasionally.
Microwave: Heat in a microwave-safe container covered with parchment paper or a microwave-safe cover.

Pro tips:

Bake the stuffing in a covered pan to trap moisture and keep it tender. Make sure to securely cover the baking dish with two layers of aluminum foil to prevent moisture loss.
For a crispy top, uncover and broil for a few minutes at the end.
For a homemade taste, finely chop the chicken or turkey giblets if your bird came with them. Then cook them in the broth mixture.
This recipe uses the classic herb stuffing mix. If you like more texture, use cubed stuffing mix.
Use sodium-free or low-sodium broth and bouillon, because the stuffing mix is plenty salty.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, have on my wish list, or are highly rated.)

Baking dish—this 8” x 8” x 2” casserole dish comes with a stay-sealed lid.
Mixing bowls—this set of five stainless steel nesting bowls comes with airtight lids and non-slip bottoms.
Saucepan—this stainless steel Cuisinart pan has a glass cover and a cool grip handle.
Spatula—this extra-large spatula is perfect for mixing and scraping.

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