Photo Source: Pepperidge Farm
Note: This post was done in 2011, if you would like some recent Thanksgiving Recipes, please go to this Easy Thanksgiving Recipes post. Also, check out this Sourdough Bread Stuffing.
This past week Pepperidge Farm presented me with a challenge to come up with an original recipe using either their Cornbread Stuffing or Herb Stuffing.
I could not think of any reason why this challenge would not be a perfect fit. Being as it’s nearly time for Thanksgiving, I know many of you are looking for delicious stuffing recipes and products to make the stuffing with.
I have grown up eating Pepperidge Farm products and have always thought highly of them; however, I have yet to try their stuffing.
I am thrilled to take this challenge because I have high expectations that this product will be a key in our families Thanksgiving stuffing recipe, plus I plan to add a little bit of an Oklahoma twist to it as well.
Now, my question to all of you, is how do you make your stuffing? Do you simply heat and serve using a store bought product? Do you have a family recipe that you use every year? Do you add anything special to your stuffing recipes?
I have heard that many use their slow cooker and then there are several that bake the stuffing with the turkey.
In the past, I have done it both on the stove top as well as in the oven.
What types of stuffing recipe ideas do you have?
Oklahoma Cornbread Stuffing
Ingredients
- 1 14 oz Pepperidge Farm Cornbread Stuffing
- 1 Cup Turkey Gravy Reserve Remaining Gravy
- 1 1/2 Cups Chicken Broth
- 2 Tbsp Butter
- 1 Green Pepper Diced
- 6 Scallions Diced
- 2 Cups Frozen Okra
- 1 .4 Oz Buttermilk Ranch Seasoning Packet
- Cooked Turkey Optional
Instructions
- Preheat the oven to 350*.
- In a large bowl mix the stuffing mix, turkey gravy, chicken broth, and butter.
- Mix in the veggies and seasoning as well as turkey.
- Pour into a greased 9x13 baking dish.
- Bake for 30 minutes or until browned.
- Serve with additional gravy.
Nutrition
did you make this recipe?
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Comments & Reviews
When I was in college about 20 years ago a co-worker at an insurance office made this recipe for our office dinner. She wrote it down for me and I have made it ever since! These days I make it in a casserole dish instead of the turkey.
Stuffing
2 cans cream of celery soup
2 cans milk
2 eggs
1 box jiffy corn bread, prepared
2 lg bags Pepperidge Farm Sage Croutons
salt/pepper
pountry seasoning
sage
Just mix up and put in dish to bake until set. Sorry but I dont (and she did not) measure seasonings.
That sounds delicious and easy!! I love the idea of a casserole dish.
I’ve even thought I could probably even do it in the crockpot.
That sounds delicious and easy!! I love the idea . 🙂
That sounds delicious and easy!! I love the idea
No no no okra turn me off
You can always try this one – https://www.mommyhatescooking.com/sourdough-bread-stuffing