Ingredients

  • 5 tablespoons unsalted butter, plus more for greasing the dish
  • 1 large onion, diced
  • 2 stalks celery, diced
  • 3 cups no-salt-added chicken broth (may substitute vegetable broth)
  • One 14-ounce package Pepperidge Farm Herb Seasoned Classic Stuffing
  • 1 cup dried cherries
  • 1/2 cup chopped walnuts, toasted
  • 1/2 teaspoon finely grated lemon zest

Step 1

Preheat the oven to 350 degrees with a rack in the middle. Butter a 2-quart ovenproof casserole or similarly sized dish.

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Step 2

In a 4- to 5-quart saucepan over medium-high heat, melt the butter. Add the onion and celery and cook, stirring from time to time, until crisp-tender, 3 to 5 minutes. Add the broth and bring to a boil.

Step 3

Remove the saucepan from the heat. Add the stuffing, cherries, walnuts and lemon zest and gently mix until combined. Transfer to the prepared dish. Bake, uncovered, 30 to 35 minutes, until heated through and the top is crispy and browned. If you prefer a softer stuffing, cover with foil for some or all of the cooking time. Serve warm.

From Voraciously lead writer Becky Krystal; adapted from a recipe on the Pepperidge Farm package.

Tested by Becky Krystal; email questions to voraciously@washpost.com.

Scale and get a printer-friendly version of the recipe here. The nutritional analysis is based on 10 servings.

For links to the other recipes in this package, read the story: Turn back-of-the-package recipes into a memorable Thanksgiving meal with these simple upgrades

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Nutrition

Calories: 300; Total Fat: 11 g; Saturated Fat: 5 g; Cholesterol: 15 mg; Sodium: 580 mg; Carbohydrates: 45 g; Dietary Fiber: 2 g; Sugars: 13 g; Protein: 4 g.