Robyn Bruce Recipe

My Mom's Perfect Thanksgiving Stuffing

By Robyn Bruce Robyn1757


My mom is 91 years old now, but through the years, when I was a kid, the best thing about Thanksgiving was the stuffing. Hers was the best I ever ate. Loaded with flavor and completely delicious. When I got married and started my own family, I made sure I had this recipe in my recipe box. I've used it all my life.


Recipe Rating:
 34 Ratings
Serves:
a large Thanksgiving table!
Prep Time:
Cook Time:
Cooking Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a wonderfully classic stuffing recipe! I couldn't help but think about my own mom's recipe as I was making this... which is just about my highest endorsement! Yum.

Ingredients

1
onion, diced
1
green pepper, diced
1 c
butter
Find more recipes at goboldwithbutter.com
3/4 c
diced celery (celery seed can be used, maybe a teaspoon or so)
2
eggs, beaten
2 c
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 tsp
oregano
1
reynolds turkey sized baking bag
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Directions Step-By-Step

1
In large bowl, combine the bag of bread cubes with Pepperidge Farm herbed seasoned stuffing.

In fry pan:

Melt butter over a medium high heat. Sautée onions, green pepper and celery (or celery seed) until all is softened and translucent.

Pour melted butter and vegetables over all bread cubes and crumbs.
Mix in the two beaten eggs. Toss.

Add:
1 tsp. Garlic Powder
1 tsp. Poultry Seasoning
2 Tablespoons Dried Parsley
1 Tsp. Oregano

Toss again.

Now pour chicken broth over all of mixture, making sure that stuffing is ALMOST wet, (you want it to be more than damp, but not downright wet) so that stuffing doesn’t dry out while inside turkey baking. (You can judge if stuffing is becoming too wet, just reserve the rest of the broth if not needed). (Many people like to use milk, but I find that it causes it to have a bland flavor. The chicken broth is the secret to excellent flavor, here.)

Toss once again, making sure all bread is well coated with all ingredients.

Stuff the turkey, packing tightly, but not too tightly, (as in "don't really jam it in there") at both ends. (If you have any left over, you can put it in a casserole dish, and refrigerate until 45 minutes before turkey is done, then put in oven with turkey for extra stuffing)

Use softened butter, and using fingers, rub butter all over turkey until coated, and then shake a little paprika over top of entire turkey.

Put about 2 tablespoons flour inside baking bag before putting the turkey inside. Push turkey into bag,close bag tightly, make three slits across the top of the bag for ventilation, and put into roaster pan. Put lid on roaster, and then bake, following instructions for the size turkey you have. (**Note: the baking bag will probably cut baking time by at least 3/4 hr. to one hour, but really holds in the juices and turkey stays very moist and juicy.)

No basting is required when you use the baking bag, but if you wish, you can baste one or two times during baking.
2
**Note**: Be sure to remember to make the slits in the top of the baking bag, maybe an inch or two long, and be sure to put the little bit of flour into the bottom of the bag before you put the turkey inside. When finished, you will have an ample supply of broth inside the bag to make your gravy. Simply use a cup or ladle to scoop it all out.

(What broth I don't need, I always put into a plastic container and freeze to use when I make my chicken soups. I add it into the pot of soup and it gives my soups added extra special flavor!)

About this Recipe

Course/Dish: Chicken, Turkey, Savory Breads
Main Ingredient: Bread
Regional Style: American
Collection: Thanksgiving Table
  • Comments

  • 1-5 of 210
  • user
    Suz Garton fbsuz - Oct 5, 2011
    This stuffing looks wonderful and easy. Can't wait to give it a try. I'll keep you posted on the outcome. Thanks for the recipe Robyn :)
  • user
    Robyn Bruce Robyn1757 - Oct 5, 2011
    You are so welcome! It is a little time consuming, I have to be truthful, but it isn't hard at all. and it's just got amazing flavor. Please do let me know how you liked it once you've tried it. I'll be eager to hear from you.
  • user
    Betty Graves ILUVSPICES - Oct 6, 2011
    This looks like the one I make also. In fact it is the best I have ever had. Thanks.
  • user
    Christine Fernandez SuperMom77 - Oct 16, 2011
    Christine Fernandez [SuperMom77] has shared this recipe with discussion group:
    Kiss the Chef
  • user
    Lori Allred louie09 - Nov 6, 2011
    I have never heard of bread cubes, can you just use fresh bread torn into pieces? Or where do you get yours?