Stuffing for Turducken

Stuffing For Turducken

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Janice Joy Miller


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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20 or so
1 Hr
45 Min


  • 8 c
    stale french bread, cubed
  • 8 c
    cornbread, cubed
  • 8 c
    sourdough bread, cubed
  • 1/2 c
  • 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

How to Make Stuffing for Turducken


  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.

Printable Recipe Card

About Stuffing for Turducken

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

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