Stuffing For Turducken Recipe

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Stuffing for Turducken

Janice Joy Miller

By
@earth2joy

I use banana or chia seeds as an egg replacement sometimes due to my egg allergy. I found that banana in this dressing adds a surprising sweet note that works well with the turducken.


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Rating:

Serves:

20 or so

Prep:

1 Hr

Cook:

45 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Bread
Regional Style: Cajun/Creole
Dietary Needs: Vegetarian, Vegan, Dairy Free