stuffing for turducken

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By Janus Joy Miller
from Escondido, CA

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.

serves 20 or so
prep time 1 Hr
cook time 45 Min
method Bake

Ingredients For stuffing for turducken

  • 8 c
    stale french bread, cubed
  • 8 c
    cornbread, cubed
  • 8 c
    sourdough bread, cubed
  • 1/2 c
  • 6 lg
    shallots, chopped
  • 6 lg
    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 lg
    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.