Perfect Thanksgiving Stuffing

 

 Ingredients:

1 onion, diced

1 green pepper, diced

1 c butter

3/4 c diced celery seed can be used

2 eggs, beaten

2 c canned chicken broth

1 bag Pepperidge Farm herbed seasoned stuffing 16 oz.

1 bag soft bread cubes, 16-20 oz.

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

 

Combine the bread pieces and Pepperidge Farm herbed seasoned stuffing in a large mixing dish.

Melt butter in a frying pan over medium-high heat. Cook until the onions, green pepper, and celery (or celery seed) are cooked and translucent.

Distribute the melted butter and veggies over the bread pieces and crumbs.

Incorporate the two beaten eggs. Toss.

Add:

1 teaspoon garlic powder

1 tablespoon Poultry Seasoning

2 tablespoons dried parsley

1 teaspoon oregano and stir

Spread chicken broth over the entire mixture, ensuring sure it is practically moist. You want it to be moist but not wet so that the stuffing doesn't dry out while the bird bakes within.

Toss once again, ensuring sure all of the bread is fully coated with all of the ingredients.

Pack the turkey securely but not too tightly at both ends.

Using your fingers, massage melted butter all over the turkey to coat it. Then sprinkle some paprika over the top of the turkey.

Before placing the turkey in the baking bag, add roughly 2 tablespoons of flour. Place the turkey in the bag. Place the turkey in the bag. Tightly close the bag. Place the bag in a roasting pan with three openings across the top for airflow.

Close the roaster's lid. Then bake according to the directions for the size turkey you have.