Stuffing for Turducken

Stuffing For Turducken Recipe

No Photo

Have you made this?

 Share your own photo!

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.

☆☆☆☆☆ 0 votes
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


1Preheat 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.
2Meanwhile, saute the vegetables in the butter until translucent and a little bit caramelized.
3Transfer the bread and cornbread into a big bowl.
4Let everything cool.
5Squish the banana up with the herbs until well blended.
6Toss banana herb mixture in with the bread.
7Pour in the chicken stock just a little at a time, and toss gently.
8Use this to stuff the turducken, and/or make more to serve as dressing.
9If serving as dressing, bake at 350 F for 45 minutes or so until the top is browned.

About Stuffing for Turducken

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