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Stuffing may very in many ways, this recipe is one I have made and had great results with. Its one I got ideas from my great Aunt who taught me everything I know about cooking. Its a recipe you can add or delete ingredients to your own taste. Thought I would add this for the up coming holidays and events.


  • 1 (16 ounce) pepperidge farms herb seasoned stuffing mix
  • 1 (14 ounce) Swanson chicken broth
  • 2 cups water
  • 4 chicken bouillon cubes
  • 2 tablespoons butter
  • 1 cup finely chopped celery
  • 1 medium onion, chopped
  • 1 cup fresh mushrooms, chopped
  • 1 teaspoon fresh ground black pepper
  • 1 1/2 teaspoons beau monde seasoning
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon basil
  • 1/2 teaspoon Accent seasoning or salt
  • 1 egg, slightly beaten
  • 1/2-3/4 cup whipping cream


  • Preheat oven to 325'.
  • Spray a 13x9 baking dish with Pam.
  • In a large sauce pan bring chicken broth,water,and chicken bouillon cubes to a boil.
  • Add butter,celery,mushrooms and onion and simmer for 5 minutes.
  • Add black pepper,beau monde seasoning,pourlty seasoning,basil, and Accent (or salt), stir in well.
  • Remove from heat and add herb stuffing crumbs. Stir well.
  • Add egg and whipping cream and blend in well.
  • Pour in greased baking dish and bake for 30 minutes or until toothpick/utensil insert comes out clean. (Don't over bake)

Categories: Christmas  Side Dish  Thanksgiving 
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