My Mom’s Perfect Thanksgiving Stuffing Recipe

Introduction

This recipe is for my mom’s perfect Thanksgiving stuffing, a flavorful blend of herbed bread cubes, sautéed vegetables, and savory seasonings. It’s designed to be moist and delicious, especially when cooked inside the turkey using a baking bag. A classic holiday favorite that brings warmth and comfort to your dinner table.

Ingredients

• 1 onion, diced
• 1 green pepper, diced
• 1 cup butter
• 3/4 cup diced celery (or about 1 teaspoon celery seed)
• 2 eggs, beaten
• 2 cups canned chicken broth
• 1 bag (16 oz) Pepperidge Farm herbed seasoned stuffing (crumbs, not cubes or croutons)
• 1 bag (16-20 oz) soft bread cubes
• 1 teaspoon garlic powder
• 1 teaspoon poultry seasoning
• 2 tablespoons dried parsley flakes (or fresh parsley)
• 1 teaspoon oregano
• 1 Reynolds turkey-sized baking bag
• 1 turkey

Instructions

1. Step 1: In a large bowl, combine the bag of soft bread cubes with the Pepperidge Farm herbed seasoned stuffing crumbs.
2. Step 2: Melt the butter in a frying pan over medium-high heat. Sauté the diced onion, green pepper, and celery (or celery seed) until soft and translucent.
3. Step 3: Pour the melted butter and sautéed vegetables over the bread cubes and crumbs in the bowl.
4. Step 4: Mix in the two beaten eggs gently and toss to combine.
5. Step 5: Add garlic powder, poultry seasoning, dried parsley, and oregano. Toss again to evenly distribute the seasonings.
6. Step 6: Pour chicken broth over the stuffing mixture, adding just enough so it is damp but not wet. Reserve any extra broth if not needed.
7. Step 7: Toss the mixture once more to ensure all bread is well coated with the broth and seasonings.
8. Step 8: Stuff the turkey by packing the mixture tightly but not too firmly into both ends. Set aside any leftover stuffing for baking separately if desired.
9. Step 9: Rub softened butter all over the turkey with your fingers. Sprinkle a little paprika over the entire turkey.
10. Step 10: Place about 2 tablespoons of flour inside the baking bag, then insert the turkey. Close the bag tightly and cut three slits in the top for ventilation. Place the bagged turkey into a roaster pan.
11. Step 11: Cover the roaster and bake following your turkey size’s instructions. The baking bag will reduce the cooking time by 45 minutes to 1 hour and keeps the turkey moist. Basting is optional.
12. Step 12: Remember to make slits in the baking bag and add flour before placing the turkey inside. After cooking, use the flavorful broth collected in the bag for gravy or freeze leftovers for future soups.

Tips & Variations

• Use chicken broth instead of milk to avoid a bland flavor and to add rich taste.
• If you don’t have fresh celery, celery seed is a good substitute but use sparingly.
• Leftover stuffing can be baked separately in a casserole dish for extra servings.
• For more color, sprinkle paprika on the turkey skin before roasting.

Storage

Store any leftover stuffing in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F until heated through, or microwave individual portions. Leftover broth from the baking bag can be frozen in a container for up to 3 months and used to enhance soups or gravies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffing ahead of time?

Yes, you can prepare the stuffing mixture a day in advance. Keep it refrigerated and stuff the turkey just before cooking. Alternatively, bake leftover stuffing in a casserole dish when your turkey is nearly done.

Is it safe to cook stuffing inside the turkey?

Yes, as long as the stuffing reaches an internal temperature of 165°F to ensure it is fully cooked, it is safe. Using a baking bag helps keep the turkey moist and the stuffing flavorful.

My Mom’s Perfect Thanksgiving Stuffing Recipe

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★★★★★

4.6 from 111 reviews

• Author: Simon
• Total Time: 3 hours 30 minutes to 4 hours 30 minutes
• Yield: Serves 10–12 1x

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Description

My Mom’s Perfect Thanksgiving Stuffing is a flavorful and moist stuffing recipe combining seasoned bread cubes, fresh vegetables, and savory herbs with chicken broth. Stuffed inside a butter-rubbed turkey and baked in a roasting bag, it results in a beautifully juicy turkey and deliciously aromatic stuffing perfect for holiday meals.

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Ingredients

Scale 1x2x3x

Produce

• 1 onion, diced
• 1 green pepper, diced
• 3/4 cup diced celery (or about 1 teaspoon celery seed)

Dairy & Eggs

• 1 cup butter
• 2 eggs, beaten

Dry Goods & Spices

• 1 bag Pepperidge Farm herbed seasoned stuffing crumbs (16 oz)
• 1 bag soft bread cubes (16–20 oz)
• 1 teaspoon garlic powder
• 1 teaspoon poultry seasoning
• 2 tablespoons dried parsley flakes (or fresh parsley)
• 1 teaspoon oregano
• 2 tablespoons flour

Liquids & Broth

• 2 cups canned chicken broth

Other

• 1 turkey
• 1 Reynolds turkey-sized baking bag
• Paprika for sprinkling

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Instructions

1. Combine bread cubes: In a large bowl, mix the soft bread cubes with the Pepperidge Farm herbed seasoned stuffing crumbs thoroughly to create the base of your stuffing.
2. Sauté vegetables: Melt butter in a frying pan over medium-high heat. Add diced onions, green pepper, and celery (or celery seed) and sauté until softened and translucent, bringing out their natural sweetness and aromas.
3. Mix vegetables with bread: Pour the melted butter and cooked vegetables over the bread mixture, ensuring all the bread is coated.
4. Add eggs: Stir in the beaten eggs to bind the stuffing ingredients together evenly. Toss well to combine.
5. Add seasonings: Sprinkle in garlic powder, poultry seasoning, dried parsley flakes, and oregano. Toss the mixture again to distribute the flavors uniformly throughout.
6. Moisten stuffing: Slowly pour chicken broth over the mixture, aiming to make it almost wet—moist but not soggy—to keep the stuffing from drying out during baking. Reserve any extra broth if the stuffing appears adequately moist before adding it all.
7. Final toss: Give the stuffing one last toss, making sure every bread cube and crumb is well coated with the broth and seasonings.
8. Stuff the turkey: Firmly pack the stuffing into both ends of the turkey without overpacking to allow heat circulation. If leftover, place it in a casserole dish, refrigerate, and bake later with the turkey for additional stuffing.
9. Butter and season turkey: Rub softened butter all over the turkey’s skin using your fingers. Lightly sprinkle paprika over the entire turkey for color and flavor.
10. Prepare baking bag: Sprinkle about 2 tablespoons of flour inside the turkey-sized Reynolds baking bag to prevent sticking. Place the stuffed turkey inside, seal the bag tightly, and cut three 1-2 inch slits in the top for ventilation.
11. Bake the turkey: Place the bagged turkey in a roaster pan, cover with a lid, and bake according to your turkey size’s usual cooking times. The baking bag reduces cooking time by about 45 minutes to 1 hour and keeps the turkey moist. Basting is optional.
12. Save broth for gravy: After baking, use a ladle to collect the flavorful broth inside the bag for making gravy or freeze it for future soup recipes, enhancing the depth of flavor.

Notes

• Ensure the baking bag has at least three slits cut to allow steam to escape safely during baking.
• The chicken broth adds more flavor and moisture than milk, preventing bland stuffing.
• Do not overstuff the turkey; this ensures even cooking and safety.
• Butter rubbing and paprika improve the skin’s flavor and color.
• Leftover stuffing can be baked separately in a casserole dish for convenience and extra servings.
• The baking bag significantly reduces cooking time and keeps the turkey juicy and tender.
• Flour inside the bag helps absorb excess juices and prevents sticking.

• Prep Time: 30 minutes
• Cook Time: 3 to 4 hours (depending on turkey size)
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: Thanksgiving stuffing, holiday stuffing recipe, turkey stuffing, herbed stuffing, Pepperidge Farm stuffing, baked stuffing