Pepperidge Farm Stuffing Food

PEPPERIDGE FARMS HERBED STUFFING

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.

PEPPERIDGE FARM SAUSAGE CORNBREAD STUFFING

Steps:

• In a large saucepan over medium-high heat, cook sausage until browned, stirring to separate meat. Pour off fat.
• Stir in water, corn, cheese and parsley. Add stuffing. Mix lightly. Spoon into greased 1 1/2 quart casserole.
• Cover and bake at 350° for 25 minutes or until hot.

OKLAHOMA CORNBREAD STUFFING

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.

PEPPERIDGE FARM BAKED CHICKEN CASSEROLE

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.

MOIST & SAVORY 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.