STUFFING FOR TURDUCKEN

Stuffing for Turducken image

Provided by Janus Joy Miller

Time 1h45m

Number Of Ingredients 13

8 c stale french bread, cubed
8 c cornbread, cubed
8 c sourdough bread, cubed
1/2 c butter
6 large shallots, chopped
6 large celery stalks and leaves, chopped
1 c chopped italian parsley (flat leaf)
1/4 c fresh sage, chopped
2 Tbsp fresh rosemary, chopped
2 Tbsp fresh thyme leaves
4 c chicken or turkey stock
11/2 large ripe bananas (or 3 large eggs, or 6 tablespoons chia seeds soaked in water, or bob's mills' egg replacer)
1 tsp freshly cracked white pepper

Steps:

1. Preheat oven to 250 F. Spread the bread and cornbread cubes out on several cookie sheets and toast until they're dried out. Peek in and stir now and then to prevent too much browning. This takes about an hour.
2. Meanwhile, saute the vegetables in the butter until translucent and a little bit caramelized.
3. Transfer the bread and cornbread into a big bowl.
4. Let everything cool.
5. Squish the banana up with the herbs until well blended.
6. Toss banana herb mixture in with the bread.
7. Pour in the chicken stock just a little at a time, and toss gently.
8. Use this to stuff the turducken, and/or make more to serve as dressing.
9. If serving as dressing, bake at 350 F for 45 minutes or so until the top is browned.