My Mom’s Perfect Thanksgiving Stuffing

With Thanksgiving fast approaching, I want to share my mom’s Thanksgiving stuffing recipe with you. She’s been making this for as long as I can remember, and it’s one of the most anticipated dishes I look forward to eating on Thanksgiving Day. Every bite takes me back to my childhood when I would watch her in the kitchen making her classic stuffing (or dressing, as she would call it). I would sneak small handfuls of dried croutons until she would cut me off because I would have eaten through the entire bag like potato chips if she hadn’t. Before she stuffed the bird, I would swipe a spoonful of the uncooked stuffing and turn to her, making sure she knew I approved – this always made her smile.

To me, her recipe is nostalgic, old-fashioned, and oh so good. In years past, I’ve made plenty of stuffing variations with dried fruit, nuts, apples, sausage, and different breads. As much as I enjoy these other types of stuffing, it’s my mom’s recipe I keep coming back to. It’s so simple, perhaps this is why I love it… not to mention I feel so connected to mom when I make it. Stuffing is one of those types of dishes you can’t really screw up. If you’re looking for a great, flavorful but simple stuffing to serve your family and friends on Thanksgiving Day, this (oldie but a goodie) recipe is for you! Enjoy!

Why You’ll Love This Recipe

This stuffing is a classic, comforting dish that’s easy to make and packed with flavor. It’s perfect for bringing a touch of nostalgia to your Thanksgiving table. The combination of simple ingredients creates a savory, fragrant stuffing that complements any turkey perfectly.

Kitchen Equipment You’ll Need

• Large bowl
• Fry pan
• Roaster pan
• Reynolds turkey-sized baking bag
• Spoon or ladle

Ingredients

• 1 onion, diced
• 1 green pepper, diced
• 1 cup butter
• 3/4 cup diced celery (or celery seed, about a teaspoon)
• 2 eggs, beaten
• 2 cups canned chicken broth
• 1 16 oz. bag of Pepperidge Farm herbed seasoned stuffing (crumbs, not cubes or croutons, sold in a blue & white bag)
• 1 16-20 oz. bag soft bread cubes
• Garlic powder
• Poultry seasoning
• Fresh parsley or dried parsley flakes
• 1/2 tsp oregano
• 1 Reynolds turkey-sized baking bag

Step-by-Step Instructions

1. In a large bowl, combine the bag of bread cubes with Pepperidge Farm herbed seasoned stuffing.
2. Melt butter over medium-high heat in a fry pan. Sauté onions, green pepper, and celery (or celery seed) until softened and translucent.
3. Pour melted butter and vegetables over all bread cubes and crumbs.
4. Mix in the two beaten eggs and toss.
5. Add 1 tsp garlic powder, 1 tsp poultry seasoning, 2 tablespoons dried parsley, and 1 tsp oregano. Toss again.
6. Pour chicken broth over the mixture, ensuring the stuffing is almost wet (more than damp, but not downright wet) to prevent drying out while baking inside the turkey. Reserve the rest of the broth if not needed.
7. Toss once again, ensuring all bread is well coated with all ingredients.
8. Stuff the turkey, packing tightly but not too tightly, at both ends. If you have any leftover, put it in a casserole dish and refrigerate until 45 minutes before the turkey is done, then put it in the oven with the turkey for extra stuffing.
9. Use softened butter and, using fingers, rub butter all over the 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 the turkey into the bag, close the bag tightly, make three slits across the top of the bag for ventilation, and put it into a roaster pan. Put the lid on the roaster and bake, following instructions for the size of turkey you have.
11. Note that the baking bag will probably cut baking time by at least 3/4 hr. to one hour but really holds in the juices, keeping the turkey moist and juicy. No basting is required when you use the baking bag, but if you wish, you can baste one or two times during baking.

Tips for Success

• Ensure your stuffing mixture is almost wet to avoid drying out during baking.
• Don’t skip the slits in the baking bag for proper ventilation.
• Use chicken broth instead of milk for a richer flavor.

Additional Tips and Variations

If you prefer a slightly different flavor, consider adding some cooked sausage or diced apples to the stuffing mixture. For a crunchier texture, include toasted nuts like pecans or walnuts.

Nutritional Highlights (Per Serving)

Calories: 250 | Protein: 5g | Fat: 15g | Carbohydrates: 25g

Frequently Asked Questions (FAQ)

Can I make this stuffing ahead of time? Yes, you can prepare the stuffing the day before and refrigerate it. Just bake it when you’re ready to serve.

Can I cook the stuffing separately? Absolutely, bake any leftover stuffing in a casserole dish for about 30-40 minutes.

Conclusion

This Thanksgiving, bring a touch of tradition to your table with my mom’s perfect stuffing recipe. I hope it brings your family as much joy as it has brought mine. Give it a try, and don’t forget to share your experiences in the comments!