The Best Thanksgiving Stuffing recipe is here to revolutionize your holiday feast! If stuffing is your thing, you’re in for a treat. As a Thanksgiving essential, stuffing holds a special place at the dinner table. But why settle for the same old recipe year after year? It’s time to elevate this classic dish with a new twist that will surprise and delight your taste buds.
This recipe is not only simple and straightforward but also ingeniously incorporates pre-made ingredients, cutting down on preparation time without compromising on flavor. It’s designed to bring out the best in your Thanksgiving stuffing, making it a standout dish that’s both delicious and easy to make.
Are you ready to take your stuffing game to the next level? This recipe promises a delightful mix of traditional flavors and new, exciting elements. It’s a hassle-free approach to achieving the perfect stuffing, ensuring that you won’t need to rush to the store for any last-minute ingredients. Give it a try and witness how it transforms your Thanksgiving dinner into an even more memorable occasion. With this recipe, you’re set to impress not just yourself but also all your dinner guests with a fantastic, flavorsome stuffing that complements your Thanksgiving feast beautifully!
Ingredients
1 Green pepper, diced
1 teaspoon poultry seasoning
1 c butter
2 canned chicken broth
2 tablespoons dried parsley flakes
1 Reynolds turkey sized baking bag
1 bag Pepperidge Farm herbed seasoned stuffing 16 oz.
1 bag soft bread cubes, 16-20 oz.
1 turkey
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
Directions:
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.