Here's a recipe I use to stuff my TURDUCKEN.

1 (1lb) loaf of crusty country-style white bread

1/4 cup olive oil

4 tspns chopped fresh tyme

1 large garlic clove, minced

6 tblspns (3/4 stick) butter

1 lb. assorted fresh mushrooms thinly sliced

1 1/2 cups finely chopped onion

1 1/2 cup finely chopped bell peppers

1/3 cup chopped fresh parsley

3 1/2 cups heavy whipping cream

8 large eggs

2 tspns kosher salt

1 tspn freshly cracked pepper corns

1/3 cup finely grated Parmesan cheese

Preheat oven to 375 degrees.  Butter 13 x 9 x 2 inch baking dish.  Cut Bottom and short ends off bread and discard.  Cut remaing bread into 1 inch cubes.  Place cubes in very large bowl.  Add oil, tyme, and garlic and toss to coat.  Spread cubes out on large rimmed baking sheet.  Sprinkle with salt & pepper.  Bake until golden and slightly crunchy,  stirring occasionally,  about 20 minutes.  Return toasted cubes to same large bowl.

Melt butter in large skillet over medium - high heat.  Add mushrooms, onion, celery and bell peppers.  Saute until soft and juices have evaporated,  about 15 mins.   Add sauteed vegs. and parsley to the cubes.

Whisk heavey cream,  eggs, salt and ground pepper in large bowl.  Mix into bread & vegs.  Transfer stuffing to prepared dish and sprinkle Parm Cheese all over top.  Bake uncovered about 1 hour and let stand 15 mins. 

Spread this mixture gernerously between the layers of your Turducken and stuff the final cavity with remainder.  YUMMMM