My Mom’s Perfect Thanksgiving Stuffing

by Sheryl

A perfect stuffing to make an excellent turkey will make or break your Thanksgiving. Worry no more because My Mom’s Perfect Thanksgiving Stuffing got you covered.

INGREDIENTS

1 onion, diced
1 green pepper, diced
1 cup butter
3/4 cup diced celery (celery seed can be used, maybe a teaspoon or so)
2 eggs, beaten
2 cups canned chicken broth
1 16 oz. bag of pepperidge farm herbed seasoned stuffing (is crumbs, not cubes or croutons and is sold in a blue & white bag)
1 16-20 oz. bag soft bread cubes
garlic
poultry seasoning
fresh parsley or dried parsley flakes
1/2 teaspoon oregano
1 Reynolds turkey-sized baking bag

How to make My Mom’s Perfect Thanksgiving Stuffing

Step 1: Place the bag of bread crumbs with the Pepperidge Farm herbed seasoned stuffing into a large bowl and mix well. Set aside.

Step 2: Melt the butter in a frypan over medium-high heat. Saute the onions, green pepper, and celery. Cook until soft and translucent.

Step 3: Carefully pour the melted butter with the vegetables over the bread cubes and crumbs. And Mix in the 2 beaten eggs. Mix until incorporated.

Step 4: Add in a teaspoon of garlic powder, poultry seasoning, 2 tablespoons of dried parsley, and a tablespoon of oregano. Mix until well combined.

Step 5: Pour the chicken broth over the mixture making sure that the stuffing absorbs all of the liquid. You don’t want it though to be downright wet, just a little more than damp to make sure that it doesn’t dry out when baking.

Step 6: Thoroughly mix to make sure that the ingredients are incorporated.

Step 7: Stuff the turkey, make sure to pack both ends tightly but not too tight. Refrigerate any leftover stuffing. You can put the leftover in the oven along with the turkey exactly 45 minutes before the turkey is done for extra stuffing.

Step 8: Rub the softened butter all over the turkey using your fingers until coated. Sprinkle a bit of paprika over the entire turkey.

Step 9: Before you put the turkey inside the baking bag, first put 2 tablespoons of flour inside the bag. Then, push the turkey into the bag, close tightly, and make 3 slits across the top of the bag for ventilation. Place the baking bag with the turkey in it into a roaster pan. Cover and bake. The baking time depends on the size of the turkey you are using.

Cook’s note: Since you are using a baking bag, no basting is required, although, you can baste it still (your choice) one or two times when baking. The baking bag also ut the baking time by 3 or 4 hours to an hour while still holding in the juices and keeping the turkey moist and juicy.

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