Dressing is one of those side dishes that everyone can’t wait to have on Thanksgiving. It is perfect to go with your roast turkey and gravy. With only a few steps and ingredients, you can be serving this dish at your next Thanksgiving
I have made my dressing with a combination of breads (white, wheat, corn) but I have always found the Pepperidge Farm Stuffing Mix to be a convenience that I cannot pass up. It seems a waste of time to cube all the breads, toast them and then add seasoning when the purchased mixture is just as good or better.
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Ingredients (8 - 10 Servings)
- 1 14 oz Pepperidge Farm Herb Seasoned Stuffing Mix
- 1/2 cup butter
- 1 large onion diced
- 3 stalks celery, diced
- 1 1/2 tsp salt, divided
- 1 tsp pepper, divided
- 2 tsp dried sage
- 1 tbsp fresh parsley
- 1 tsp dried thyme
- 2 1/2 - 3 cups chicken broth
Melt the butter in a large sauté pan over medium low heat. Add the onions, celery, 1/2 tsp salt and 1/2 tsp pepper. (Photo A) Sauté until the vegetables are tender. Approximately 5-7 minutes.
Place the chicken broth in a microwave safe measuring cup (4 cup). Microwave on high for approximately 2 minutes or just until the broth is warm but not boiling.
Put the stuffing mix (Photo B) in a large bowl. Add the vegetables, sage, parsley, thyme, and remaining salt and pepper. (Photo C) Mix the the ingredients.
Add the broth 1 cup at a time and mix. Keep adding until all the dressing is moist. The stuffing can become soggy if you use to much broth so add it slowly. It may take up to 3 cups but most of the time it is about 2 1/2 cups.
Put the dressing in a oval 9 x 12 greased baking dish. (Photo D) Bake at 350 degrees for 45 -50 minutes. Serve immediately. (Photo E)
Note: This mixture can be stuffed in the turkey cavity but only use 2 cups broth.