Photo Source: Pepperidge Farm
This recipe was written in 2011, we now use this Sourdough Bread Stuffing recipe. This recipe can be made with Pepperidge Farm stuffing in place of the sourdough bread.
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
- 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
- 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 9×13 baking dish.
- Bake for 30 minutes or until browned.
- Serve with additional gravy.