Pepperidge Farm Herb Stuffing Food

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PEPPERIDGE FARMS HERBED STUFFING



Pepperidge Farms Herbed Stuffing image

Make and share this Pepperidge Farms Herbed Stuffing recipe from Food.com.

Provided by Masiero

Categories     Low Cholesterol

Time 40m

Yield 20 serving(s)

Number Of Ingredients 5

5 cups chicken broth
4 stalks celery
2 large onions
28 ounces Pepperidge Farm Herb Stuffing
16 ounces water chestnuts

Steps:

  • Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender, stirring often. Remove the saucepan from the heat. Add the stuffing and mix lightly.
  • Spoon the stuffing mixture into a greased 3-quart shallow baking dish. Cover the baking dish.
  • Bake at 350°F for 30 minutes or until the stuffing mixture is hot.

Nutrition Facts : Calories 192.5, Fat 1.8, SaturatedFat 0.5, Cholesterol 0.4, Sodium 755.5, Carbohydrate 37.6, Fiber 2.3, Sugar 5.3, Protein 6.1

OKLAHOMA CORNBREAD STUFFING



Oklahoma Cornbread Stuffing image

A twist on a traditional Stuffing recipe!

Provided by Kristy Still

Number Of Ingredients 9

1 14 oz Pepperidge Farm Cornbread Stuffing
1 Cup Turkey Gravy (Reserve Remaining Gravy)
1 1/2 Cups Chicken Broth
2 Tbsp Butter
1 Green Pepper (Diced)
6 Scallions (Diced)
2 Cups Frozen Okra
1 .4 Oz Buttermilk Ranch Seasoning Packet
Cooked Turkey (Optional)

Steps:

  • Preheat the oven to 350*.
  • In a large bowl mix the stuffing mix, turkey gravy, chicken broth, and butter.
  • Mix in the veggies and seasoning as well as turkey.
  • Pour into a greased 9x13 baking dish.
  • Bake for 30 minutes or until browned.
  • Serve with additional gravy.

Nutrition Facts : ServingSize 1 Servings

PEPPERIDGE FARM BAKED CHICKEN CASSEROLE



Pepperidge Farm Baked Chicken Casserole image

chicken casserole

Provided by HevyD

Categories     Main Dish

Time 30m

Yield 4

Number Of Ingredients 6

4 boneless chicken breast
1 can cream of chicken soup
1-2 cups pepperidge farm stuffing mix crumbs herb seasoned
1/3 cup water
4 slices baby swiss or swiss cheese
1/2 cup butter

Steps:

  • Place chicken breasts in greased casserole dish. Put ½ slice of cheese on each piece. Dilute chicken soup with 1/3 Cup water and pour over the chicken. Sprinkle stuffing mix over top and pour the melted butter over all. Bake uncovered at 350 for 1 hour. Let stand for 15 minutes before serving.

Nutrition Facts : Calories 643 calories, Fat 37.7713625293255 g, Carbohydrate 14.0310250000217 g, Cholesterol 210.626250077734 mg, Fiber 0 g, Protein 59.1015875003073 g, SaturatedFat 18.2846700185722 g, ServingSize 1 1 Serving (466g), Sodium 1751.79000020892 mg, Sugar 14.0310250000217 g, TransFat 4.57393250205289 g

SPINACH STUFFING BALLS



Spinach Stuffing Balls image

Make and share this Spinach Stuffing Balls recipe from Food.com.

Provided by weekend cooker

Categories     < 60 Mins

Time 40m

Yield 35 spinach balls, 6-8 serving(s)

Number Of Ingredients 8

2 (10 ounce) packages chopped spinach, cooked, and well drained
2 cups Pepperidge Farm Herb Stuffing (crushed)
2 medium onions (chopped)
4 eggs, beaten
3/4 cup grated parmesan cheese
1 teaspoon garlic
1 teaspoon pepper
3/4 cup melted margarine

Steps:

  • Mix all ingredients together.
  • Let stand for 20 minutes.
  • Roll into balls the size of walnuts.
  • Bake at 350 degrees for 20 minutes.
  • Freeeze if needed.
  • Thaw 20 minutes before warming.

Nutrition Facts : Calories 241.2, Fat 18.5, SaturatedFat 5.6, Cholesterol 135, Sodium 448.1, Carbohydrate 8.1, Fiber 2.8, Sugar 2.2, Protein 12.3

MOIST & SAVORY STUFFING



Moist & Savory Stuffing image

Yield 10

Number Of Ingredients 5

1/4 cup butter (1/2 stick)
2 stalks celery, coarsely chopped (about 1 cup)
1 large onion, coarsely chopped (about 1 cup)
2.5 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth
1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing

Steps:

  • Heat the oven to 350°F.Heat the butter in a 3-quart saucepan over medium heat. Add the celery and onion and cook for 5 minutes or until tender-crisp, stirring occasionally.Add the broth to the saucepan and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly. Season to taste. Spoon the stuffing mixture into a greased 9x13x2-inch baking dish. Cover the baking dish.Bake for 30 minutes or until the stuffing mixture is hot. Tips You can also use a 3-quart casserole for this recipe. For crunchier stuffing, bake the stuffing uncovered. For Cranberry & Pecan Stuffing, stir 1/2 cup each dried cranberries and chopped pecans into the stuffing mixture before baking. For Sausage & Mushroom Stuffing, add 1 cup sliced mushrooms to the vegetables during cooking. Stir 1/2 pound pork sausage, cooked and crumbled, into the stuffing mixture before baking. Make Ahead: Prepare as directed but do not bake. Cover and refrigerate for up to 24 hours. To bake, heat the oven to 350°F. Bake, uncovered, for 30 minutes or until hot.

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