Piglet's Stuffing

Affectionately known as "Piglet," David's mother, the late Cecil Roberts, created this recipe by adding vegetables, pecans, and seasonings to commercial stuffing mix.


Makes 8 to 10 servings

Recipe from

Southern Living


1 (16-ounce) package herb-seasoned stuffing mix
1 (8-ounce) package cornbread stuffing mix
4 (14-ounce) cans low-fat chicken broth, divided
2 celery ribs, chopped
1/2 medium onion, chopped
1/2 green bell pepper, chopped
1/2 cup chopped fresh parsley
1/4 cup chopped pecans, toasted
1/2 teaspoon poultry seasoning
1/2 teaspoon garlic powder


Combine stuffing mixes, 3 cans chicken broth, chopped celery, and next 6 ingredients. Spoon stuffing mixture evenly into a lightly greased 13- x 9-inch pan or baking dish.

Pour remaining 1 can broth evenly over stuffing in pan.

Bake at 350° for 40 to 45 minutes or until golden.

Note: For testing purposes only, we used Pepperidge Farm stuffing mix.

To make ahead: Spoon unbaked stuffing mixture into a lightly greased freezer-safe, disposable aluminum pan; cover and freeze up to 1 month. Thaw in refrigerator. Uncover and bake as directed.

Beebe Roberts, Birmingham, Alabama


Beebe Roberts, Birmingham, Alabama,

November 2004
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