Moist and Savory Stuffing Moist and Savory Stuffing Advocate story Nov. 29, 2012 Comments Moist and Savory Stuffing Makes 10 servings (about 3/4 cup each). Recipe for an oven-baked stuffing is from Butterball. 21/2 cups chicken broth Generous dash ground black pepper 2 stalks celery, coarsely chopped (about 1 cup) 1 large onion, coarsely chopped (about 1 cup) 1 (14-oz.) pkg. Pepperidge Farm Herb Seasoned Stuffing 1. Heat broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce heat to low. Cover and cook for 5 minutes or until vegetables are tender, stirring often. Remove saucepan from heat. Add stuffing and mix lightly. 2. Spoon stuffing mixture into greased 3-quart shallow baking dish. Cover baking dish. 3. Bake at 350 degrees for 30 minutes or until stuffing mixture is hot.