116 oz. bag of pepperidge farm herbed seasoned stuffing (is crumbs, not cubes or croutons and is sold in a blue & white bag)
16-20 oz. bag soft bread cubes
1/4 teaspoon Garlic powder
1 teaspoon Poultry seasoning
1 teaspoon Sage
1 lb jimmy dean sage sausage
1/2 finely pureed chicken gizzards
2 teaspoons chicken base
seasoning fresh parsley or dried parsley flakes
1/2 tsp oregano
How to make it
Early on the day or the night before you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining. Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
In large bowl, combine the bag of bread cubes with Pepperidge Farm herbed seasoned stuffing, and white bread. In fry pan: Melt butter over a medium high heat. Saute gizzards, sausage onions, grlic, green pepper and celery 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 Garlic Powder, Poultry Seasoning, Sage, Parsley, Tsp. Oregano, chicken base. When done cooking, 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.) 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) Use softened butter, and using fingers, rub butter all over turkey until coated, and then shake a little paprika and chicken base over top of entire turkey. Roast the turkey on lowest level of the oven at 350 degrees F for 2 hrs minutes breast side down will make turkey juicier, the turn turkey to breast side up to finish browning. Insert a probe thermometer into thickest part of the breast. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.