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
In a large bowl, combine the bag of bread cubes with Pepperidge Farm herbed seasoned stuffing.
Sauteeing onions, green pepper, and celery in butter.
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.
Pouring cooked vegetables over the bread.
3 Pour melted butter and vegetables over all bread cubes and crumbs.
Mixing in beaten eggs.
4 Mix in the two beaten eggs. Toss.
Tossing in the seasonings.
1 tsp Garlic Powder
1 tsp Poultry Seasoning
2 Tbsp Dried Parsley
1 Tsp Oregano
Adding chicken broth to the bread mixture.
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.)
Making sure the bread is completely coated.
Toss once again, making sure all bread is well coated with all ingredients.
Stuffing the turkey.
Stuff the turkey, packing tightly, but not too tightly (as in “don’t really jam it in there”) at both ends. (If you have any leftover, you can put it in a casserole dish, and refrigerate until 45 minutes before turkey is done, then put in the oven with turkey for extra stuffing.)
Turkey coated in butter and sprinkled with paprika.
Use softened butter and, using fingers, rub butter all over turkey until coated. Then shake a little paprika over the top of the entire turkey.
Turkey placed in a roasting bag and placed in a roaster.
Put about 2 tablespoons flour inside the baking bag before putting the turkey inside. Push turkey into the bag. Close bag tightly. Make three slits across the top of the bag for ventilation and put it into a roaster pan.
Turkey roasting in the oven.
Put the lid on the roaster. Then bake following instructions for the size turkey you have. (**Note: the baking bag will probably cut baking time by at least 3/4 hr to 1 hour, but really holds in the juices and turkey stays very moist and juicy.)
No basting is required when you use the baking bag, but if you wish, you can baste one or two times during baking.
Turkey with stuffing after it’s roasted.
Be sure to remember to make the slits in the top of the baking bag, maybe an inch or two long, and be sure to put the little bit of flour into the bottom of the bag before you put the turkey inside. When finished, you will have an ample supply of broth inside the bag to make your gravy. Simply use a cup or ladle to scoop it all out.
(What broth I don’t need, I always put into a plastic container and freeze to use when I make my chicken soups. I add it into the pot of soup and it gives my soups added extra special flavor!)