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Two-Bread Stuffed Turkey Recipe

Two-Bread Stuffed Turkey Recipe

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.
TOTAL TIME: Prep: 30 min. Bake: 3-3/4 hours YIELD:8-10 servings


  • 6 Jones Dairy Farm Dry-Aged 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


  • 1. 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.
  • 2. 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.
  • 3. Place on a rack in a roasting pan. Brush with oil. Bake at 325° for 3-3/4 to 4 hours or until a 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).

Recipe Note

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.

Nutritional Facts

1 each: 911 calories, 42g fat (13g saturated fat), 267mg cholesterol, 1227mg sodium, 44g carbohydrate (5g sugars, 4g fiber), 81g protein.

Reviews for Two-Bread Stuffed Turkey

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katecrid47 User ID: 7098019 74165
Reviewed Dec. 1, 2014

"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."

LeLimey User ID: 4716277 29042
Reviewed Nov. 15, 2010

"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 :)"

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