My Mom's Thanksgiving Stuffing
My mom's the best cook. She's been making this stuffing for ages, and it's always a hit. It's got the perfect flavors and textures, and it makes the turkey taste even better.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
- 1 cup butter
- 2 eggs beaten
- 1 onion diced
- 1 green pepper diced
- 3/4 cup celery diced
- 1 teaspoon celery seed (optional)
- 2 cups canned chicken broth
- 16 ounces pepperidge farm's herb seasoned stuffing
- 16-20 ounces bread cubed
- garlic
- poultry seasoning
- parsley flakes
- 1/2 tablespoon oregano
- 1 reynold's turkey size baking bag
- Carbohydrate 44.7416844045535 g
- Cholesterol 1615.77490461858 mg
- Fat 235.311043378585 g
- Fiber 8.28032102679279 g
- Protein 44.7139177999182 g
- Saturated Fat 139.699810425317 g
- Serving Size 1 1 Serving (1321g)
- Sodium 2918.81569340594 mg
- Sugar 36.4613633777607 g
- Trans Fat 19.5659530669038 g
- Calories 2427 calories
My mom's Thanksgiving stuffing is a family tradition. It's the one dish everyone looks forward to, and it's always a crowd-pleaser. It's the perfect combination of flavors and textures, and it always makes the turkey taste even better.
The secret to my mom's stuffing is in the ingredients. She uses a combination of bread cubes, herbs, and seasonings that create a unique and flavorful stuffing. She also uses chicken broth instead of milk, which gives the stuffing a richer flavor. And of course, no Thanksgiving stuffing would be complete without a generous helping of butter. My mom's stuffing is a labor of love, and it shows in every bite.
Step-by-step
- Combine the bread cubes and stuffing mix in a large bowl.
- In a frying pan, melt butter and sauté onion, green pepper, and celery until softened.
- Pour melted butter and vegetables over the bread cubes and crumbs. Mix in the beaten eggs.
- Add garlic powder, poultry seasoning, parsley, and oregano, and toss.
- Pour chicken broth over the mixture, making sure it's moist but not wet.
- Toss again to coat all the bread.
- Stuff the turkey tightly but not too tightly.
- If you have any leftover stuffing, put it in a casserole dish and refrigerate until 45 minutes before the turkey is done.
- Rub softened butter over the turkey and sprinkle with paprika.
- Put flour in a baking bag before placing the turkey inside.
- Close the bag tightly, make ventilation slits, and place it in a roasting pan.
- Follow the baking instructions for the size of turkey you have.
- Make gravy from the broth in the bag after cooking.
