- 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).
Reviews for Two-Bread Stuffed Turkey
"This was good. I did not stuff the bird with it and baked it in the oven. Was hoping for a little more flavor but it was easy enough."
"I changed the sage for rosemary on a whim because I just didn't fancy sage (and being English, can get sick to death of sage too!) I also used real eggs (2) as I didn't want to buy egg substitute.This is so good. I loved it. I shall use it with roast chickens throughout the year too as it's far too high in yumminess to save for the holidays :)"