Two-Bread Stuffed Turkey

Name: Two-Bread Stuffed Turkey
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

15 ingredients

3 steps

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

Directions

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 cornbread, 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.)