Ingredients
1onion, diced
1green pepper, diced
1 cbutter
3/4 cdiced celery (celery seed can be used, maybe a teaspoon or so)
2eggs, beaten
2 ccanned chicken broth
116 oz. bag of pepperidge farm herbed seasoned stuffing (is crumbs, not cubes or croutons and is sold in a blue & white bag)
116-20 oz. bag soft bread cubes
garlic
poultry seasoning
fresh parsley or dried parsley flakes
1/2 tsporegano
1reynolds turkey sized baking bag
Directions
In large bowl, combine the bag of bread cubes with Pepperidge Farm herbed seasoned stuffing.
In fry pan:
Melt butter over a medium high heat. Sautée onions, green pepper and celery (or celery seed) until all is softened and translucent.
Pour melted butter and vegetables over all bread cubes and crumbs.
Mix in the two beaten eggs. Toss.
Add:
1 tsp. Garlic Powder
1 tsp. Poultry Seasoning
2 Tablespoons Dried Parsley
1 Tsp. Oregano
Toss again.
Now pour chicken broth over all of 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.)
