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
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 tsp oregano
1 Reynolds turkey sized baking bag
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. Sauté 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). The chicken broth is the secret to excellent flavor. Toss once again, making sure all bread is well coated with all ingredients. 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 left over, you can put it in a casserole dish, and refrigerate until 45 minutes before turkey is done, then put in oven with turkey for extra stuffing.)