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Two-Bread Stuffed Turkey

Total Time

Prep: 30 min. Bake: 3-3/4 hours


8-10 servings (10 cups stuffing)

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.


  • 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


  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.)
<b>Editor's Note:</b> Stuffing may be prepared as directed and baked separately in a greased shallow 3-qt. baking dish. Cover and bake at 325&deg; for 60 minutes. Uncover; bake 10 minutes longer or until golden brown.

Nutrition Facts

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

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