Stuffing on Thanksgiving. There are a lot of big choices to make. The varieties of stuffing to prepare are seemingly endless. But the first, most important choice to make is whether you will make it from scratch or from a pre-packaged mix. This was the most difficult choice to make for this series, but I decided on a pre-packaged mix. Here's why: I wanted this first Thanksgiving Series to focus on being budget-friendly and beginner-friendly. This easy Pepperidge Farm stuffing is a breeze to make. Plus, there are a lot of add-ons to choose from to elevate a packaged mix. I'll get to that in a moment.
Thanksgiving: The One Time a Year You Cook a Turkey!
Welcome to my Thanksgiving Series! This is a feast I made for about $95 and it serves 8-10 people. You’ll probably still have some leftovers too! I bought a whopping 19 ½ pound turkey and economized as much as I could to keep this under $100. I know staying on a budget is important. This turkey feast is a budget-friendly, beginner-friendly option.
All the Thanksgiving Essentials to Accompany This Easy Pepperidge Farm Stuffing:
- Thanksgiving Turkey & Gravy
- Fantastic No-Frills Mashed Potatoes
- Steamed Brussel Sprouts w/Toasted Pine Nuts & Bacon Bits
- Sautéed Butternut Squash with Caramelized Leeks & Thyme
- Killer Apple Pie with Butter Crust
Would you like to save this?
We'll email this post to you, so you can come back to it later!
You'll also be the first to hear about new recipes in my weekly-ish newsletter! 🙂
How to Elevate This Easy Pepperidge Farm Stuffing
Most pre-packaged brands will instruct you to add the celery and onions to the mix. Don't skip this since it's essential to enhance the flavor of the mix. More ideas to flavor enhance:
- I added apples to my recipe. Chop them in small pieces and add them to the onions and celery pan.
- You could also add dried cranberries or craisins. Toward the end of cooking the celery/onion mixture, add them to the pan and mix to combine. They don't need to cook for more than a minute.
- Chopped and toasted pecans are really great in stuffing. You can toast the nuts in a pan and mix them into the stuffing or simply sprinkle on top as a garnish.
- Ground Italian sausage is a great way to add another dimension of flavor to your stuffing. Cook in a pan on medium heat and break the sausage into pieces as it's cooking. Meat should be crumbly. It only takes about 5-8 minutes to cook. Then add that to the onion pan when the onion/celery mix is finished.
- On Thanksgiving Day, I took some of the juices from the turkey pan and transferred to a squeeze bottle. I squeezed the juices on top of my stuffing.
- Top your stuffing with thin pats of butter before baking in the oven.
Now go forth and cook with pre-packaged stuffing! This easy Pepperidge Farm stuffing IS really delicious and don't let anyone tell you different!
Looking for Some Snacky, Appetizer Things Too?
- Holiday Appetizers: Phyllo Cups FIVE WAYS!
- Stuffed Mushrooms w/Sausage, Cheddar & Panko
- Nana's Weird Hot Dog Appetizer (the kids will love this!)
- Honey Butter Bourbon Shrimp
- Brown Sugar Bacon Sticks Brushed w/Maple Syrup
- Apple Brie Crostini w/Pecans & Honey
- Warm Shrimp & Gorgonzola Dip w/Pancetta Bacon (make-ahead friendly)
- Crispy Thai Pork Toast (make-ahead friendly)
- Crunchy Baked Kale Chips (great for vegetarians)
Easy Pepperidge Farm Stuffing with Apples and Celery
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8-10 portions 1x
Description
Don’t boo-hoo a pre-packaged stuffing on Thanksgiving. You can easily elevate this mix to make it your own. Plus, it’s a real time-saver and incredibly tasty!
Ingredients
- 2 12-ounce packages Pepperidge Farm Herb Seasoned Classic Stuffing
- 2 cups diced onion, divided
- 2 cups diced celery, divided
- 4 cups chicken broth, divided in half
- 2 cups diced apple, divided
- 4 tablespoons butter, divided
- 4 additional tablespoons of butter for topping, divided (optional)
- 1 cup of turkey juices for topping, divided (optional)
NOTE: This recipe is for TWO batches of stuffing to feed 8-10 people. I cooked them separately so divided all my ingredients into two piles while prepping.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
You'll also be the first to hear about new recipes in my weekly-ish newsletter! 🙂
Instructions
- Be sure to watch the video for all the step-by-step instructions.
- Dice the celery by cutting the celery stalks into thin strips and dicing into small pieces. I found that 10 total stalks were needed. Five for each cup.
- Dice your onion into small pieces like the celery. I had one giant onion and got 2 cups out of it.
- Peel the apples then cut apples into small cubes. I started by cutting four large chunks to get the apple from the core. Then slice the chunks into thicker strips and cut into cubes from there. My video show this well.
- You’ll need two large pans for this – one for each batch. Put butter in both pans and set heat to low-to-medium. When the butter melts add the celery to both pans. Cook for a couple of minutes.
- Add the diced onion and apple to both pans and stir to combine. Cook for a couple of minutes while stirring. The onions should start to soften here.
- Add chicken broth to both pans and bring to a boil.
- Add one bag of Pepperidge Farm Herb Seasoned Classic Stuffing to each pan and mix until well combined. All the stuffing mix should be drenched in the broth.
- Transfer to 2 baking dishes. Remove 1 cup of the juices from your turkey pan and pour ½ cup on top of the stuffing in each baking dish. You can prepare the stuffing the night before if you like. In terms of flow - you're turkey is probably out of the oven and cooling on the counter when you put the stuffing in the oven. When it's time to put in the oven, this is when you can get the turkey juices to add to the top.
- If you are using the additional butter, slice it into thin pats of butter and distribute on top of the stuffing.
- Bake in a pre-heated oven at 350 degrees for 20-30 minutes. If you want to crisp the top a little you can put under broiler that last couple of minutes. Keep your eye on it so it doesn’t burn because that would totally suck.
Leave a Comment