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Classic Holiday Stuffing
By Campbell's


  1. Preheat the oven to 400°F (200°C). Melt butter in a large skillet set over medium heat. Add onion, celery, garlic, sage, thyme, salt and pepper. Cook, stirring frequently, for 7 minutes or until vegetables are softened. Cool slightly.
  2. Toss vegetable mixture with bread, eggs and parsley. Stir in broth gradually until well combined. Transfer to a buttered 9×13-inch (3 L) casserole dish.
  3. Bake for 30 to 35 minutes or until set in the center and golden on top. Let stand for 5 minutes before serving.


Cook a large peeled and chopped Granny Smith apple with the vegetable mixture and add a handful of dried cranberries with the broth to add a touch of sweetness to this classic stuffing (as shown in recipe image).

Make this stuffing gourmet by adding chopped roasted chestnuts and cooked, browned sausage.

  • 1/4 cup (60 mL) butter
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, roughly chopped
  • 1/4 cup (60 mL) fresh sage, finely chopped
  • 1 tsp (5 mL) dried thyme leaves
  • 1/2 tsp (3 mL) salt and freshly ground pepper (each)
  • 12 cup (3 L) cubed day old crusty bread, about 3/4-inch (2 cm) pieces
  • 3 large eggs, lightly beaten
  • 1/2 cup (125 mL) fresh parsley, chopped
  • 2 cups (500 mL) Campbell's® Ready to Use Chicken Broth