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 bag Pepperidge Farm herbed seasoned stuffing (is crumbs, not cubes or croutons and is sold in a blue & white bag), 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
Instructions :
1. In a large bowl, combine the bag of bread cubes with Pepperidge Farm herbed seasoned stuffing.
2. In a frying pan, melt butter over medium-high heat. Sautée onions, green pepper, and celery (or celery seed) until all is softened and translucent.
3. Pour melted butter and vegetables over all bread cubes and crumbs.
4. Mix in the two beaten eggs. Toss.
5. Add: 1 tsp Garlic Powder 1 tsp Poultry Seasoning 2 Tbsp Dried Parsley 1 Tsp Oregano Toss again.
6. Now pour chicken broth over all of the 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.)
7. Toss once again, making sure all bread is well coated with all ingredients.
