my moms perfect thanksgiving stuffing

My mom is 91 years old now. But through the years, when I was a kid the best thing about Thanksgiving was the stuffing. Hers was the best I ever ate. Loaded with flavor and completely delicious. When I got married and started my own family, I made sure I had this recipe in my recipe box. I’ve used it all my life.Cook time: 2 Hr  Prep time: 1 Hr   Serves: a large Thanksgiving table!

Ingredients 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(s) Pepperidge Farm herbed seasoned stuffing (is crumbs, not cubes or croutons and is sold in a blue & white bag), 16 oz. 1 bag(s) 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 1 turkey

Directions

1. In a large bowl, combine the bag of bread cubes with Pepperidge Farm herbed seasoned stuffing.

2. 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.

3. Pour melted butter and vegetables over all bread cubes and crumbs.

4. Mix in the two beaten eggs. Toss.

5. Add: 1 tsp Garlic Powder 1 tsp Poultry Seasoning 2 Tbsp Dried Parsley 1 Tsp Oregano Toss again.

6. 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.)

7. Toss once again, making sure all bread is well coated with all ingredients.

8. 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.)

9. 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.

10. 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.