I can not fit this recipe in a 13x9 every time I try and it overflows, so I end up using an 11x7 pan. The baking time is the same, you might have luck with a 13x9 but I don’t. You can change the stuffing mix, depending on what appeals to you when shopping; the Pepperidge Farm bags in my grocery store are 12 oz, so I buy 2 bags. I always buy 1 herb-seasoned bag, the second bag can vary. There is a cornbread bag, country bread, whole wheat, country and whole wheat mix, cubed or crushed. Some people prefer the cubed bags or the longer stick pieces of stuffing; to me the finished product looks more like stuffing with the nice cube pieces. You can omit the green pepper and pecans. I add Italian sausage instead. Cook the onion and celery with the sausage (½ to ¾ lb) in a skillet with salt and pepper. Once cooked, I add the sausage mixture to the recipe at the stuffing mixture step.