Simple Turkey and Stuffing

Alrighty folks…

As my wife deemed it yesterday, “Thanksgiving in February.” I decided to make a quick turkey and stuffing dinner yesterday. It was the last grasps of a “winter” dinner and it was delicious. I hope you enjoy.

Here we go.


For the turkey:

4 – 5 lb turkey breast

1/4 cup olive oil

1 Tbs Italian Garlic seasoning

1 Tbs Rustic Herb seasoning

1/4 cup flour

1 roasting bag

For the stuffing:

5 Tbs butter

2 cups of chicken broth

2 celery stalks, chopped

1 onion, chopped

1 bag Pepperidge Farms stuffing mix


Preheat your oven to 325.

Let’s start with the turkey.


Prep your roasting bag by placing it in your baking dish and putting in a 1/4 cup of flour. It ensures the bag won’t burst while in the oven.


Now, mix 1 Tbs of Tastefully Simple’s Italian Garlic seasoning and 1/4 cup of olive oil.


Brush it on your turkey breast.


Next, sprinkle on the Tastefully Simple Rustic Herb.


Looks like a giant fish head, doesn’t it. Lol.

Put your bird in the bag and tie off. You will want to cut 5 – 6 slits in the bag. Place it in the oven for 1.5 – 2 hours. Cook until the temp is at 170.

While that is cooking, prepare your stuffing.

Melt the butter in a pot and add your onion and celery.


Cook the celery and onion for 5 – 6 minutes at medium heat.

Now, I use bagged stuffing mix. So, this recipe is semi-homeade. I like it like that. It’s a time saver.


Add your broth and bring to a boil then remove from heat.


Add your stuffing, mix, cover and let set for 5 minutes.


Once you are done, you will have this…



Looks good doesn’t it?

And your turkey chunked up…


I’m gonna tell you that the roasting bag delivers such a moist turkey that I won’t make it any way else unless, of course, I throw it in a crock pot. 🙂

I hope you try this delicious dinner!

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Feel free to comment below!

To your abundance, my friends.


The Tastefully Simple guy





BBQ Chicken Pizza

Hey everyone…

I’ve got a quick one today and who doesn’t like a quick and easy meal? Today’s recipe is going to combine two favorites: Pizza and BBQ. This will be a winner everywhere.

Here we go…


1 pizza crust (I used pillsbury refrigerated)

1/2 cup Smokey Bacon BBQ sauce

1 Tbs Pizzeria seasoning

2 cups Mozzarella cheese

1 chicken breast

Preheat oven to 425

Let’s start with the pizza crust. Lay it out on a baking sheet. I pit some cornmeal down to prevent sticking.


I used the Smokey Bacon BBQ sauce. As the name insists, this BBQ sauce is smokey and bacon flavored. Wonderful.


Place a 1/2 cup on the pizza crust.


Add 2 cups of cheese.


Now, I use our Pizzeria seasoning. Sprinkle a tablespoon on top.


Set the pizza aside for a moment.


Let’s cut up a chicken breast.


Sautee it up.


Once the chicken is done, put it on the pizza.


Cook for 12 – 15 minutes at 425 and there you go…



This is a kid/family friendly recipe that you will LOVE!

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Talk with you all soon!

To your abundance.


The Tastefully Simple guy





Creamy Chicken Casserole

Hi everyone…

I’ve got a GREAT recipe for all of you casserole lovers out there. Pretty simple recipe and if you try it, you’ll LOVE IT! My wife says it’s a do-over and that’s good enough for me. Here we go.


1 lb box of pasta shells or spirals

2 10 ounce cans of cream of chicken (or just make my homemade cream of chicken recipe in my previous blog post which is what I used here)

3 chicken breasts

6 – 8 slices of bacon

2 cups of colby jack cheese

Garlic Parm wing sauce (optional)

First, let’s preheat our oven to 400


Cook up bacon and set aside.


Cube up the chicken then sautee to a golden brown and set aside as well.


Cook your pasta and set aside. (not pictured)

I am using the cream of chicken soup that I made in my previous post but you can use 2 cans of cream of chicken.


Now, I used the same pot that I cooked the pasta in. Throw in the pasta, chicken, soup and mix up.


Incorporate all the ingredients.

Once combined, add to a baking dish.


Next, add the colby jack cheese, crumble then add the bacon.


Bake in the 400 oven and there you go…


If you want to kick it up a notch, add some garlic parm wing sauce.


Simply delicious…


This is crazy good whether you use the garlic parm sauce or not. Give it a try and you might find another chicken recipe that becomes the norm. 🙂

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To your abundance, my friends!


The Tastefully Simple guy



Cream of Chicken Soup

Hey everyone…

I hope all is well in your neck of the woods. Mine is GREAT! Enjoying time with my bubba, spent a great V-Day with the wife, and just enjoying all the gifts that we are blessed with. 🙂

Today, I wanted to share a recipe for cream of chicken soup that you can use instead of those canned versions. Now, I am not opposed to using those as they are good in a pinch but I do taste the difference between homemade and canned. THERE IS A DIFFERENCE AND YOU WILL LOVE IT!

Here we go.


2 1/2 cups of chicken stock or broth

1 1/2 cups of milk

3/4 cup flour

1 tsp Onion Onion

1 tsp Garlic Garlic

salt and pepper, to taste


First, in a saucepan, combine the chicken stock and a half cup of milk and over medium heat, bring to a low boil then reduce heat and simmer.


In a bowl, combine the flour, onion onion, garlic garlic, salt and pepper.


Slowly add and wisk in the rest of the milk.


Add to the sauce pan with the broth in it.


Return to a boil then reduce heat and simmer for 10 minutes, wisking constantly. Remove from heat.


This can be used immediately or stored in the refrigerator for up to a week. Makes a little more than the equivalent of 2 10 ounce cans of the condensed soups. Takes about 15 minutes and you have a great alternative to the canned version. Enjoy!

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Talk with you soon!

To your abundance,


The Tastefully Simple Guy