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.
- 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
- 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° 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).
Originally published as Two-Bread Stuffed Turkey in Quick Cooking December 2000, p60
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