How to Make My Mom’s Perfect Thanksgiving Stuffing
Step 1
In a large bowl, combine the soft bread cubes and the Pepperidge Farm herbed stuffing crumbs.
Step 2
Melt the butter in a frying pan over medium-high heat. Sauté the onion, green pepper, and celery (or celery seed) until softened and translucent.
Step 3
Pour the melted butter and sautéed vegetables over the bread mixture.
Step 4
Add the beaten eggs and toss gently to combine.
Step 5
Season with garlic powder, poultry seasoning, dried parsley, and oregano. Toss again until evenly distributed.
Step 6
Slowly pour the chicken broth over the mixture, stirring as you go. The stuffing should be more than damp but not overly wet—just moist enough so it won’t dry out while baking inside the turkey.
Tip: Reserve a little broth and add only if needed. Milk can be used, but chicken broth is the secret to deep, savory flavor.
Step 7
Toss once more, making sure every piece of bread is well coated.
Step 8
Stuff the turkey loosely at both ends—packed, but not tightly jammed. Any extra stuffing can be placed in a casserole dish, refrigerated, and baked during the last 45 minutes of the turkey’s cooking time.
Preparing the Turkey
Step 9
Rub softened butter all over the turkey using your hands, then lightly sprinkle paprika over the top.
Step 10
Add about 2 tablespoons of flour to the baking bag, place the turkey inside, and seal tightly. Cut three small slits across the top of the bag for ventilation. Set the bagged turkey in a roasting pan.
Step 11
Cover and roast according to the instructions for your turkey’s size.
Note: The baking bag shortens cooking time by 45 minutes to an hour and keeps the turkey incredibly moist—no basting required, though you can baste once or twice if you like.
Step 12
Be sure you’ve added flour to the bag and cut the ventilation slits. When done, you’ll have plenty of flavorful broth inside the bag—perfect for gravy. Any leftover broth can be frozen and used later in soups for incredible flavor.