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Piglet's Stuffing

Yield Makes 8 to 10 servings
Affectionately known as "Piglet," David's mother, the late Cecil Roberts, created this recipe by adding vegetables, pecans, and seasonings to commercial stuffing mix.


  • 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

How to Make It

  1. 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.

  2. Pour remaining 1 can broth evenly over stuffing in pan.

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

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

  5. 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.

  6. Beebe Roberts, Birmingham, Alabama