Stuffing with Parsley, Sage, Rosemary and Thyme

 

I can’t imagine Thanksgiving without stuffing. Every year I get a fresh turkey from my neighbor who runs a dairy farm. I brine that big, beautiful bird and roast it too perfection. Not without stuffing it first, and piling the rest of the dressing into a baking dish to be heated up later.

A couple of years ago Pepperidge Farm asked me to create a breakfast recipe using their herb seasoned stuffing. I made this Herbed Breakfast Stuffing Casserole, which is great for Thanksgiving or Christmas morning! This year they asked me to develop a recipe using their unseasoned stuffing, which makes a great base for your OWN recipe creation! Pssst.. be sure to check out the giveaway at the bottom of this post so you can try it out too!

I know it seems a little odd to tie a Simon & Garfunkel song into my Thanksgiving stuffing recipe, but every time I reach for certain herbs on my spice rack, I can’t help but start humming that song! Parsley, sage, rosemary and thyme are all fabulous flavors with depths of their own, so mixing them into my recipe was a must. I also added in some pomegranate flavored dried cranberries and some chopped pecans.

First melt the butter in a large skillet, then add the onion and celery. Saute for about 5 minutes, until it begins to soften. Add in the herbs, and if the mixtures feels a bit dry, add in the olive oil as well.

Next, add in the Pepperidge Farm unseasoned cubed stuffing. Pour the whole bag into the skillet.

Carefully toss it all together. Add in 1 1/2 (one and a half) cups of the chicken broth and carefully toss to coat as much as you can.

Add in the dried cranberries and the pecans and toss. Bit by bit, add the remaining broth until it begins to bind but does not get soggy. You may or may not use it all.

If you like to stuff your bird, go ahead and use some of the stuffing to loosely pack the bird’s cavity. Don’t pack it too tight!

Put the remaining mixture into a baking pan (use a 13×9 if not stuffing the bird, or a 9×9 if you are) and bake it, covered with foil, at 350 F for 20 minutes. Remove the foil and bake another 10-15 minutes if you like the top to be a bit crispy.

There are full printable instructions below!

Stuffing with Parsley, Sage, Rosemary and Thyme

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1 hour hr

Author: Amanda Davis

Ingredients

• ▢ 4 tablespoons unsalted butter
• ▢ 1 cup chopped onion
• ▢ 1 cup chopped celery
• ▢ 2 tablespoons fresh sage
• ▢ 2 sprigs fresh thyme
• ▢ ½ cup fresh parsley
• ▢ 1 teaspoon fresh rosemary
• ▢ 1 teaspoon olive oil if needed
• ▢ 1 bag Unseasoned Cubed Stuffing
• ▢ ½ cup Pomegranate Craisins
• ▢ ½ cup chopped pecans
• ▢ 2 – 2 ½ cups chicken broth
• ▢ Salt and pepper to taste

Instructions

• First melt the butter in a large skillet, then add the onion and celery. Saute for about 5 minutes, until it begins to soften. Add in the herbs, and if the mixtures feels a bit dry, add in the olive oil as well.
  4 tablespoons unsalted butter, 1 cup chopped onion, 1 cup chopped celery, 2 tablespoons fresh sage, 2 sprigs fresh thyme, 1/2 cup fresh parsley, 1 teaspoon fresh rosemary, 1 teaspoon olive oil
• Next, add in the unseasoned cube stuffing. Pour the whole bag into the skillet.
  1 bag Unseasoned Cubed Stuffing
• Carefully toss it all together. Add in 1 1/2 (one and a half) cups of the chicken broth and carefully toss to coat as much as you can.
  2 – 2 1/2 cups chicken broth
• Add in the dried cranberries and the pecans and toss. Bit by bit, add the remaining broth until it begins to bind but does not get soggy. You may or may not use it all. At this point you can season with salt and pepper if you desire.
  1/2 cup Pomegranate Craisins, 1/2 cup chopped pecans, Salt and pepper
• If you like to stuff your bird, go ahead and use some of the stuffing to loosely pack the bird’s cavity. Don’t pack it too tight!
• Put the remaining mixture into a baking pan (use a 13×9 if not stuffing the bird, or a 9×9 if you are) and bake it, covered with foil, at 350 F for 20 minutes. Remove the foil and bake another 10-15 minutes if you like the top to be a bit crispy.

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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.

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Amanda Davis

President at Amanda's Creative Studio, Inc.

I’m Amanda Davis, recipe developer, baking enthusiast, and founder of Amanda’s Cookin’. I’ve been cooking, baking, and creating trusted recipes for over 30 years. We create recipes for every cooking and baking level, because great food should be approachable and delicious. We hope you love our recipes as much as we do!

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