TWO-BREAD STUFFED TURKEY

Two-Bread Stuffed Turkey image

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.

Provided by Taste of Home

Categories Dinner

Time 4h15m

Yield 8-10 servings (10 cups stuffing).

Number Of Ingredients 15

Previous Next

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

Steps:

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 cornbread, 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 thermometer reads 180° for turkey and 165° for stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)

Nutrition Facts : Calories 911 calories, Fat 42g fat (13g saturated fat), Cholesterol 267mg cholesterol, Sodium 1227mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 4g fiber), Protein 81g protein.