Two-Bread Stuffed Turkey
In Bluffton, Indiana, Fancheon Resler reaches for bacon and canned corn to makes this subtly sweet stuffing that combines cornbread and white bread. The moist mixture is terrific with turkey but just as good served solo.
Ingredients
- 6 bacon strips, diced
- 2 cups chopped celery
- 1 cup sliced green onions
- 6 cups cubed cornbread
- 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
Reviews
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 :)