My mom is 91 years old now, but some memories never fade. When I was growing up, the very best part of Thanksgiving wasn’t the turkey—it was the stuffing. Hers was unforgettable: rich, flavorful, and completely delicious. To this day, it’s still the best stuffing I’ve ever tasted.
When I got married and started my own family, this was one recipe I made sure to carry with me. It’s lived in my recipe box ever since, and I’ve been making it for holidays year after year. It’s tradition, comfort, and love all wrapped into one dish.
Ingredients
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1 onion, diced
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1 green pepper, diced
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1 cup butter
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¾ cup diced celery (or about 1 teaspoon celery seed)
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2 eggs, beaten
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2 cups canned chicken broth
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1 bag Pepperidge Farm Herbed Seasoned Stuffing crumbs (not cubes or croutons), 16 oz
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1 bag soft bread cubes, 16–20 oz
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1 teaspoon garlic powder
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1 teaspoon poultry seasoning
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2 tablespoons dried parsley flakes (or fresh parsley)
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1 teaspoon oregano
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1 Reynolds turkey-sized baking bag
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1 whole turkey
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