1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup chicken broth
1 large egg, lightly beaten
Preheat oven to 350°. With fingers, carefully loosen skin from turkey breast; rub butter under the skin. In a small bowl, mix salt, sage, rosemary and pepper; rub over outside and inside of turkey. Tuck wings under turkey; tie drumsticks together.
Sprinkle flour into oven bag; shake to coat. Place in a shallow roasting pan; add turkey to bag, breast side up. Cut six 1/2-in. slits in top of bag; close with tie provided. Bake 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°.
Meanwhile, for stuffing, in a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir until tender. Transfer to a large bowl. Stir in stuffing cubes, soup, broth and egg. Transfer to a greased 11x7-in. baking dish.
Bake, covered, 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.
Remove turkey from bag to serving platter; tent with foil. Let stand 20 minutes before carving. Serve with stuffing.