by Sheryl

Prep Time: 1 hr | Cook Time: 2 hrs

This is a favourite every Thanksgiving. My mom’s perfect and seriously delicious Thanksgiving stuffing. Easily feed the crowd, filling, and satisfying.


1 onion, diced
1 green pepper, diced
1 c butter
3/4 c diced celery (celery seed can be used, around 1 teaspoon)
2 Eggs, beaten
2 c canned chicken broth
1 bag(s) 16 oz Pepperidge Farm herbed seasoned stuffing (crumbs, not cubes or croutons and is sold in a blue & white bag)
1 bag(s) 16-20 oz soft bread cubes
1 tsp garlic powder
1 tsp poultry seasoning
2 tbsp dried parsley flakes (or can use fresh parsley)
1 tsp oregano
1 Reynolds turkey-sized baking bag
1 turkey


Step 1: Add the herb seasonings and bread cubes in a small mixing bowl.

Step 2: Combine the bread cubes and the Pepperidge Farm herbed seasoned stuffing in a large mixing bowl until well mixed.

Step 3: Melt the butter in a frying pan over medium heat. Saute the onions, celery, and green pepper until translucent. Add this into the crumbs and bread cubes.

Step 4: Add in 2 eggs and beat until incorporated and season with a teaspoon of garlic powder followed by poultry seasoning, oregano, and parsley. Toss to combine.

Step 5: Pour in the chicken broth and mix until the stuffing is moist.

Step 6: Stuff but do not overfill the turkey with the mixture. Place in a casserole and chill in the fridge the leftover stuffing for about 45 minutes. Pop in the oven for more stuffing.

Step 7: Completely coat the turkey with melted butter.

Step 8: In a baking bag, add 2 tbsp flour and place the stuffed turkey inside. Tightly seal and make 3 tiny cuts on top of the bag to serve as ventilators.

Step 9: Roast the turkey.

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