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.
serves20 or so
prep time1 Hr
cook time45 Min
Ingredients For stuffing for turducken
stale french bread, cubed
sourdough bread, cubed
celery stalks and leaves, chopped
chopped italian parsley (flat leaf)
fresh sage, chopped
fresh rosemary, chopped
fresh thyme leaves
chicken or turkey stock
ripe bananas (or 3 large eggs, or 6 tablespoons chia seeds soaked in water, or bob's mills' egg replacer)
freshly cracked white pepper
How To Make stuffing for turducken
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.
Meanwhile, saute the vegetables in the butter until translucent and a little bit caramelized.
Transfer the bread and cornbread into a big bowl.
Let everything cool.
Squish the banana up with the herbs until well blended.
Toss banana herb mixture in with the bread.
Pour in the chicken stock just a little at a time, and toss gently.
Use this to stuff the turducken, and/or make more to serve as dressing.
If serving as dressing, bake at 350 F for 45 minutes or so until the top is browned.
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