Stuff the Bird

This recipe is one I copied from my mom and it tastes almost as good. The secret is using part Pepperidge Farm brand mix and adding mashed potatoes then seasoning with Bell's Poultry Seasoning (Thyme heavy).

This is one of the first dishes I learned to make while away at law school during the Thanksgiving Holiday.


  • 6 oz. (half package) Pepperidge Farm Stuffing Mix

  • 6 oz. Potatoes, mashed (plain - no butter or milk) (reserve some liquid from the boil)

  • 2 stalks Celery, chopped

  • 1 small Onion, chopped

  • 1c. Mushrooms, sliced/chopped

  • 1 c. Chicken Broth

  • 4 Tbs. Butter, melted

  • 1 1/2 tsp. Bells Poultry Seasoning

  • Salt and Pepper to taste.


  1. Heat the butter in a dutch oven, add the celery an onions until the onions "sweat" then add the mushrooms. Cook until soft.

  2. Add the broth and seasoning. Heat a little while stirring to incorporate.

  3. Remove from heat and set aside. See notes to adjust for consistency and seasoning.

  4. Stuff the Bird and roast at 325° until the stuffing reaches an internal temp of 165°


Adjust as needed with more potato and/or stuffing mix if over seasoned. Add a little liquid from the boiled potatoes if too dry.

The stuffing will expand during cooking. Only fill the cavity 2/3. I add some drippings to the remaining mixture once the bird is cooked and store for leftovers.