Robyn Bruce Recipe

My Mom's Perfect Thanksgiving Stuffing

By Robyn Bruce Robyn1757


Rating:
Serves:
a large Thanksgiving table!
Prep Time:
Cook Time:
Method:
Bake
Comments:

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.

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
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

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

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220 Comments

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Susan Bickta souxie
Nov 24, 2014
Sounds almost like my mother's recipe!! Sounds delicious!!!!
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james wilkes northtownjim
Nov 24, 2014
anyone make this in the oven?
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Linda Johnson NonnaPapa
Nov 23, 2014
My family loves the stuffing best,my 38 yr old son says if that was all he had for Thanksgiving he would be a happy man. I make mine similar to this but I do add sage,just love that smell and taste, but add just a bit as it can be very over powering if you over do it. I have been using cornbread as my base(since I'm a Tennessee cook), and the pepperidge farm bag but might try the bread this time. I do like a wet stuffing to start out with then bake for about 45 min. and it's perfection on a plate. I'm ready to cook for Thanksgiving. Love the recipes.
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Ramona Dever lynne525
Nov 20, 2014
Almost like our families. We use sage as well as poultry seasoning and the bread is not soft, it's stale or fresh but always toasted then crumbled by hand. We have not always used the bag of dressing crumbs, it use to be a huge pan of fresh made cornbread, sometimes 2 plus a loaf or more of bread. Our primary focus is plenty of chicken broth and raw eggs to make it real soupy and moist before cooking. Home made broth makes a huge difference in the flavor. Butter never hurts either!
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Robyn Bruce Robyn1757
Nov 19, 2014
Linda,

I just open the bag and then tear the bag open to expose the whole turkey. Before I take the turkey out, I use a turkey baster or even a small cup and I tilt the roasting pan a little bit to fill the cup as much as I can with the juice, several times. If you have a nice, strong man around, I have also asked for help. He can pick up the whole roaster pan and tilt it and allow the juices to run into a large bowl. Once you get a good bit of the juice out, you can just lift the turkey onto your platter for carving.

Or, you can just tear the whole bag open and allow the juices to run right into the roasting pan and take your turkey out first.