• Prep Time: 15 Minutes
  • Cooking Time: 35 Minutes
  • Serves: 6 Serving

Herb Stuffing

  • Recipe Submitted by on

Category: Peppers, Eggs

 Ingredients List

  • 1 14oz. Package Pepperidge Farm Unseasoned Stuffing
  • 12 tablespoons Butter, divided
  • 2 large Celery Stalks, finely diced
  • 1 large Red Onion, finely diced
  • 3 tablespoons Fresh Parsley, finely minced
  • 1 tablespoon Fresh Thyme, finely minced
  • 1 tablespoon Fresh Sage, finely minced
  • 1 teaspoon Fresh Marjoram, finely minced
  • 1 clove Fresh Garlic, finely minced
  • ½ teaspoon Coarse Kosher Salt
  • ¼ teaspoon Freshly Ground Pepper
  • 2 cups Chicken Stock
  • 2 Eggs


1. Preheat oven to 350.
2. Butter a 9 x 9 pan.
3. Place the Pepperidge Farm Unseasoned Cubed Stuffing in a large bowl. 4. Set Aside
5. In a large skillet over medium heat melt 4 tablespoons butter, add celery and onion, cook for 10 minutes or until softened.
6. Add parsley, thyme, sage, marjoram and garlic, cook for an additional minute.
7. Pour the herb mixture over the cubed stuffing; mix to incorporate.
8. Measure the chicken stock into a 4 cup measuring cup or bowl. Mix the eggs into the chicken stock; pour over the stuffing. Combine very well.
9. Place stuffing in prepared pan.
10. Melt the remaining 8 tablespoons butter; pour evenly over stuffing.
11. Bake uncovered for 35-40 minutes.

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