My Mom’s Perfect Thanksgiving Stuffing
Buttery Thanksgiving stuffing made with soft bread cubes, herbed crumbs, onion, celery, and green pepper. Preparation takes about 25 minutes; turkey roasting time depends on the bird’s weight. A casserole option is included in the notes.
Equipment
- 1 Very large mixing bowl
- 1 Large skillet
- 1 Roasting pan at least 2 inches deep; large enough for the turkey and bag
- 1 Food thermometer
- 1 Reynolds turkey-size oven bag with its supplied nylon tie; for turkey method
- Baking dishes and foil for extra stuffing or the casserole option
Ingredients
Stuffing
- 1 onion diced
- 1 green bell pepper seeded and diced
- 1 cup butter 2 standard U.S. sticks; unsalted preferred
- 3/4 cup celery diced; or about 1 teaspoon celery seed, added with the seasonings
- 2 large eggs beaten
- 2 cups canned chicken broth add gradually; use only what is needed and have extra available if the bread remains dry
- 16 ounces Pepperidge Farm Herb Seasoned Classic Stuffing crumb-style mixture, not cubed; weigh out 16 ounces regardless of package size
- 16-20 ounces soft bread cubes not hard croutons
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
- 2 tablespoons dried parsley flakes or chopped fresh parsley to taste
- 1 teaspoon dried oregano
For cooking inside a turkey
- 1 whole turkey fully thawed; roasting time depends on weight
- 1 tablespoon flour required by Reynolds to prepare the oven bag; omit for the casserole option
Instructions
Mix the stuffing
- Preheat the oven to 350°F. For the turkey method, shake 1 tablespoon flour inside the oven bag and place it in a roasting pan at least 2 inches deep. Have the fully thawed turkey ready before mixing the stuffing.
- Gently toss the soft bread cubes and seasoned stuffing crumbs together in a very large mixing bowl.
- Melt the butter in a large skillet over medium heat. Add the onion, green pepper, and celery. Stir often until soft and the onion is translucent. If using celery seed, save it for the seasoning step. Remove from the heat and let the butter mixture cool until warm.
- Pour the vegetables and all of the melted butter over the bread. Fold gently until evenly coated. Make sure the mixture is warm rather than hot before adding the eggs.
- Fold in the beaten eggs. Add the garlic powder, poultry seasoning, parsley, oregano, and celery seed if using. Toss gently to spread the seasonings throughout.
- Add about 1 cup of broth and fold. Add the remaining broth gradually, allowing it to soak in between additions. Stop when the bread is evenly moist and still holds its shape, with no dry pockets or liquid pooling at the bottom. Reserve unused broth; add a little extra if 2 cups is not enough. Do not taste the mixture after adding raw eggs. Cook immediately.
Cook inside the turkey (or use the casserole option below)
- Remove the turkey’s neck and giblets. Spoon the freshly mixed stuffing loosely into the cavity just before roasting. Do not pack it down. Bake any extra immediately in separate dishes using the notes below.
- Place the turkey in the prepared bag. Secure it with the supplied nylon tie and cut six ½-inch slits in the top. Tuck the bag into the pan so it cannot touch the oven walls, racks, or heating elements.
- Roast on the lowest rack at 350°F. Use the oven-bag package’s stuffed-turkey timing chart for the turkey’s weight. Check with a thermometer: the center of the stuffing, thickest breast, inner thigh, and inner wing must each reach at least 165°F; avoid touching bone.
- Rest the turkey for 20 minutes. Remove the stuffing from the cavity, transfer it to a serving bowl, and carve the turkey.
Notes
Casserole option: Omit the turkey, oven bag, and bag-preparation flour. Heat the oven to 350°F. Spread the freshly mixed stuffing in greased baking dishes in a layer about 2 inches deep or less; divide between two dishes if necessary. Cover with foil. Start checking after 30 minutes and continue baking until the center reaches 165°F. Uncover for the final 10–15 minutes if you want a browned top. Total baking time depends on dish size, depth, and starting temperature.
Package size: If the seasoned stuffing comes in 12-ounce bags, use one whole bag plus 4 ounces from a second bag to reach the required 16 ounces.
Preparation and storage: Keep wet and dry components separate until ready to cook. Do not refrigerate assembled uncooked stuffing. Refrigerate cooked stuffing in shallow containers within 2 hours; use within 3–4 days and reheat to 165°F.
Timing and yield: Allow about 25 minutes for preparation. No single roasting time is listed because turkey weight was not supplied. Servings are approximate and depend on portion size and bread quantity.