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Two-Bread Stuffed Turkey

In Bluffton, Indiana, Fancheon Resler reaches for bacon and canned corn to makes this subtly sweet stuffing that combines corn bread and white bread. The moist mixture is terrific with turkey but just as good served solo.

8-10 ServingsPrep: 30 min. Bake: 3-3/4 hours

Ingredients

6 bacon strips, diced
2 cups chopped celery
1 cup sliced green onions
6 cups cubed corn bread
6 cups cubed white bread
1 can (15-1/4 ounces) whole kernel corn, undrained
1-1/4 cups chicken broth
3/4 cup egg substitute
1/4 cup butter, melted
2 teaspoons rubbed sage
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 turkey (10 to 12 pounds)
2 tablespoons vegetable oil

Directions

In a large skillet, cook bacon over medium heat until crisp. Remove
bacon to paper towels to drain. In the drippings, saute celery and
onions until tender.
Transfer to a large bowl. Stir in the corn bread, bread, corn, broth,
egg substitute, butter, seasonings and bacon. Just before baking,
loosely stuff turkey. Skewer openings; tie drumsticks together.
Place on a rack in a roasting pan. Brush with oil. Bake at 325°

2 of 2

Two-Bread Stuffed Turkey (continued)

Directions (continued)

for 3-3/4 to 4 hours or until a meat thermometer reads 180° for
turkey and 165° for stuffing, basting occasionally with pan
drippings. (Cover loosely with foil if turkey browns too quickly.)
Yield: 8-10 servings (10 cups stuffing).

Editor's Note: Stuffing may be prepared as directed and baked separately in a greased shallow 3-qt. baking dish. Cover and bake at 325° for 60 minutes. Uncover; bake 10 minutes longer or until golden brown.

Nutrition Facts: 1 serving (1 each) equals 911 calories, 42 g fat (13 g saturated fat), 267 mg cholesterol, 1,227 mg sodium, 44 g carbohydrate, 4 g fiber, 81 g protein.