Two-Bread Stuffed Turkey

• 6 bacon strips, diced
• 2 cups chopped celery
• 1 cup sliced green onions
• 6 cups cubed cornbread
• 6 cups cubed white bread
• 1 can (15-1/4 ounces) whole kernel corn, undrained
• 1-1/4 cups chicken broth
• 3/4 cup egg substitute
• 1/4 cup butter, melted
• 2 teaspoons rubbed sage
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 turkey (10 to 12 pounds)
• 2 tablespoons vegetable oil

1. In a large skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain. In the drippings, saute celery and onions until tender.
2. Transfer to a large bowl. Stir in the cornbread, bread, corn, broth, egg substitute, butter, seasonings and bacon. Just before baking, loosely stuff turkey. Skewer openings; tie drumsticks together.
3. Place on a rack in a roasting pan. Brush with oil. Bake at 325u0b0 for 3-3/4 to 4 hours or until a thermometer reads 180u0b0 for turkey and 165u0b0 for stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)

bacon, celery, green onions, cornbread, cubed white bread, whole kernel corn, chicken broth, egg substitute, butter, sage, thyme, salt, pepper, turkey, vegetable oil

Taken from www.tasteofhome.com/recipes/two-bread-stuffed-turkey/ (may not work)