Recipe

Pepperidge Farm Stuffing (Better Than the Box)

Crisp edges, buttery herbs, and a soft center. This is the classic bag stuffing, cooked like you actually meant it.

By Matt Campbell

•

4.8

A golden baked casserole dish of Pepperidge Farm herb seasoned stuffing with crisp browned corners and a spoon resting beside it on a warm kitchen counter

Pepperidge Farm stuffing is one of those grocery store shortcuts I will defend with my whole chest. The bread cubes are solid, the seasoning is nostalgic, and it shows up when you need it most. The only problem is that the straight-from-the-bag directions can land you in that weird middle ground: not crispy enough on top, not flavorful enough inside, and somehow both dry and mushy depending on where you scoop.

So here is my approach: treat the bag like a starter kit. We build a real base with butter, onion, and celery. We add a little extra herb love. Then we bake it in a way that guarantees cozy, moist stuffing with crunchy edges. It tastes like you worked harder than you did, and that is my favorite kind of cooking.

Celery, diced onion, butter, chicken broth, fresh herbs, and a bag of seasoned stuffing laid out on a clean kitchen counter in natural light

Why It Works

Better flavor fast: Sautéed onion and celery in butter builds a savory base that the bag directions skip.
Moist but not soggy: Warm broth plus a quick rest lets the cubes hydrate evenly before baking.
Crisp edges on purpose: A covered bake keeps the center tender, then an uncovered finish browns the top.
Flexible for any table: Works with chicken or turkey broth, and it welcomes add-ins like sausage, apples, or mushrooms.

Pairs Well With

Storage Tips

Refrigerator: Cool stuffing completely, then store in an airtight container for up to 4 days.

Freezer: Portion into freezer containers or zip-top bags and freeze up to 2 months. Thaw overnight in the fridge for best texture.

Reheat: For the best comeback, spread stuffing in a baking dish, splash with a little broth, cover with foil, and warm at 325°F until hot and steaming throughout, about 20 to 30 minutes. For extra certainty, reheat to an internal temperature of 165°F. Uncover for the last 5 minutes if you want the top crisp again.

Leftover baked stuffing stored in a clear glass container with a snapped-on lid on a kitchen counter

Common Questions

Should I make Pepperidge Farm stuffing on the stove or in the oven?

If you want the most reliable texture, go oven. Stove-top is fine in a pinch, but it is harder to get that crisp top without drying the bottom.

How much broth do I actually need?

For a standard 12-ounce bag, I start with 2 1/2 cups warm broth and add up to 1/2 cup more only if it looks dry after resting. Bread cube size and dryness vary, and so does everyone’s ideal “moist” level, so start here and adjust. After the rest, it should look evenly damp, not swimming.

Also worth saying: this is intentionally a little more “cozy in the middle, crisp on top” than the package method because we are baking it covered, then uncovered.

Can I make it ahead?

Yes. Assemble the stuffing (through the resting step), cover, and refrigerate up to 1 day. When ready to bake, let it sit on the counter for 20 minutes, then bake as directed. If it is going into the oven still pretty cold, plan on a few extra minutes covered. You may also need a small extra splash of broth before it goes in the oven.

How do I keep stuffing from getting mushy?

Use warm broth (hydrates evenly), do not over-stir, and do the covered then uncovered bake. Also, do not drown it right away. You can always add a little more broth, but you cannot un-sog a cube.

Can I add eggs?

You can, especially if you like a more set, sliceable dressing. For this amount, whisk in 1 to 2 eggs after the mixture has cooled slightly (so you do not scramble them). The texture will be more casserole-like.

Close-up of a spoon scooping moist stuffing with browned bread cubes and visible celery pieces from a baking dish

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet
Cutting board and knife
Large mixing bowl
Measuring cups
9x13-inch baking dish or 3-quart casserole
Aluminum foil
Wooden spoon or spatula
Instant-read thermometer (optional, for reheating)

I was the person who used to side-eye “bag stuffing” like it was cheating. Then I started cooking for real life, where the menu is ambitious but the clock is not. Pepperidge Farm became my reliable co-pilot. The moment I started treating it like bread cubes that deserve a proper buttery sauté and a confident bake, it stopped tasting like a shortcut and started tasting like a tradition. Also, I am a crisp-edge person. If the corners are not a little crunchy, I feel personally betrayed.

Pepperidge Farm Stuffing (Better Than the Box)

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 10 servings

Ingredients

1 (12-ounce) bag Pepperidge Farm Herb Seasoned Stuffing (or Cornbread Stuffing)
8 tablespoons (1 stick) unsalted butter
1 large yellow onion, finely diced (about 2 cups)
3 celery ribs, finely diced (about 1 1/2 cups)
3 cloves garlic, minced
2 1/2 cups chicken broth or turkey broth, warmed, plus more as needed (low-sodium helps you control the salt)
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon kosher salt (optional, adjust to your broth)
2 tablespoons chopped fresh parsley (optional but recommended)

Optional add-ins: 1 pound browned sausage, 1 chopped apple sautéed in butter, 8 ounces sautéed mushrooms, or 1/2 cup dried cranberries.

Instructions

Preheat and prep. Heat oven to 350°F. Grease a 9x13-inch baking dish with a bit of the butter (or cooking spray).
Sauté the flavor base. In a large skillet over medium heat, melt the butter. Add onion and celery and cook, stirring occasionally, until softened, about 8 to 10 minutes. Add garlic and cook 30 seconds, just until fragrant.
Season it. Stir in sage, thyme, pepper, and salt (if using). Take the skillet off the heat.
Combine with the stuffing cubes. Put the stuffing cubes in a large bowl. Pour the buttery veggie mixture over the top and toss gently to distribute.
Add warm broth and rest. Pour in 2 1/2 cups warm broth and fold until the cubes look evenly moistened. Let the mixture sit for 8 to 10 minutes so the bread hydrates. It should look evenly damp, not swimming. If it still looks dry in spots, add a splash more broth, 1/4 cup at a time.
If using add-ins: Fold in cooked sausage, sautéed mushrooms, sautéed apple, or dried cranberries after the rest, right before baking.
Bake covered. Transfer to the prepared baking dish and spread into an even layer (do not pack it down). Cover tightly with foil and bake for 25 minutes.
Finish uncovered for crispy edges. Remove the foil and bake 15 to 20 minutes more, until the top is golden and the corners are crisp. If you want extra browning, broil for 1 to 2 minutes, watching closely.
Rest and serve. Sprinkle with fresh parsley, let it rest for 5 minutes, then scoop generously. Go for the corner piece first. You earned it.