1/2 large Loaf of bread
1 6-oz package Martha White’s Yellow cornbread mix
1 cup Celery
2 cups Onion
6 large Eggs
2 cans Swanson’s chicken broth
1/2 cup Fresh parsley
4 tablespoon Dried sage
1 teaspoon Garlic powder
1 1/2 teaspoon Salt
1 teaspoon Black pepper
12 pound Turkey
1 each Reynolds Extra Large Oven bag
1 tablespoon Flour
Wash the turkey well and remove the parts and gravy packet from the cavity. Put one tablespoon of flour in the baking bag and shake to coat the bag with flour. Lay the bag in a roaster large enough to hold the turkey with the opening of the bag at the side of the roaster. Place the turkey, breast side up inside the bag in the middle of the roaster and position the bag so you can get your hands inside to rub the turkey with spices and spoon the dressing around the turkey. Set the turkey aside while making the dressing.
In a very large bowl, beat the eggs and add the bag of bread cubes and cornbread crumbles. Stir with a large spoon to mix. Add the celery, onion, and two cans of chicken broth and stir again to mix well. Add the parsley, sage, garlic powder, salt, and pepper and stir to mix. Add about 1/2 cup of milk and mix again. The consistancy should be very moist, but not soupy. If it’s too dry, add another can of chicken broth and mix again. Add 1/2 cup more milk, if needed. Mix it well again. Set dressing aside.
Sprinkle on and rub the turkey with some garlic powder, sage, salt, pepper, and paprika. Stuff any leftover pieces of celery (tops included) and onion into the cavity of the turkey. Spoon the dressing into the bag around the turkey, distributing evenly. Twist the bag to close it and secure it with the tie provided with the bags. Cut 6 one half inch slits in the bag (for steam to escape) with one slit in the center of one side of the breast so a thermometer can be inserted to check for doneness. Tuck in the end of the bag into the roaster (no part of the bag should hang over the side of the roaster – refer to the instructions provided with the baking bags).
Bake at 325 for about 4 hours. Check for doneness with a meat thermometer. Let the turkey rest for about 15 minutes, then carefully split the bag open at the top, carve turkey and transfer to a platter, spoon out dressing into a serving dish and serve. Both the leftover turkey and the dressing freeze well for several months.