Love stuffing? It’s a staple for thanksgiving. If you’re a fan of stuffing, you’ve come to the right place. Stuffing is a thanksgiving staple, to the point where tons of people love to add this to their recipes. The same old stuffing is boring though, which is why you need a new recipe to try.
This recipe is very simple for you to follow, and it includes some pre-made ingredients that let you create the perfect thanksgiving stuffing that you can enjoy!
Ready to try it? Here are some ways you can get the best thanksgiving stuffing easily, and without having to go to the store to grab them. try it, and see if you like it, because it’s a wonderful recipe, that lets you have a great thanksgiving dinner that you, and others can enjoy toot!
1 Green pepper, diced
1 teaspoon poultry seasoning
1 c butter
2 canned chicken broth
2 tablespoons dried parsley flakes (or can use fresh parsley)
1 Reynolds turkey sized baking bag
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 onion, diced
1 teaspoon oregano
3/4 cup diced celery (celery seed can be used, maybe a teaspoon or so)
1 teaspoon garlic powder
2 eggs, beaten
Take the bowl and put the bag of cubes with some pepperidge farm herbed seasoned types of stuffing. Mix all of this together
Take the butter and throw it in a frying pan, do this over medium-high levels of heat. Sauté the green peppers, the onions, and the celery (seeds optional) until they become translucent and softened
Take the butter that’s melted and throw it all over the crumbs and the cubes.
Mix in your eggs as they’re beaten too
From here, add in the poultry seasoning, garlic powder, the parsley, and oregano, a teaspoon for everything but the tried parsley, make that two tablespoons
From here, put the chicken broth so that it covers everything, ensuring that the stuffing is ALMOST to the point of wetness. You want tit to feel damp, but not so wet that the stuffing isn’t dried out during the turkey baking. Use your judgement, and reserve some of the water that’s there as needed too. Some people like to use milk, but it’s a bit blend.
Toss all of this, and from there, stuff your turkey, packing this lightly so that you’re not jamming it together. Put this in the fridge and let it sit in there for 45 minutes until it is done.
Use butter, rubbing it over the turkey until it’s coated. Then throw some paprika over the very top of this
Take about two tablespoons of the flour, throw it in the bag, and then put the turkey into this bag. Add some slits over the top, throwing this into roasting pans.
Make sure that the slits are at the top, and also add flour to the bottom, to ensure that it cooks right.