Best Creole Stuffed Turkey Recipes

Creole-Stuffed Turkey image

Provided by Taste of Home

Categories Dinner

Time 3h50m

Yield 6-8 servings.

Number Of Ingredients 12

4 cups cubed corn bread
2 cups cubed crustless day-old whole wheat bread
1 cup chopped fully cooked ham
3/4 cup smoked kielbasa or Polish sausage
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/4 cup chopped celery
3 tablespoons finely diced onion
2-1/2 teaspoons Creole seasoning
1/2 cup egg substitute
1 to 1-1/2 cups chicken broth
1 turkey (8 to 10 pounds)

Steps:

In a large bowl, combine the first 10 ingredients; add enough broth to moisten. Just before baking, loosely stuff the turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan., Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey.

Nutrition Facts :

Creole-Stuffed Turkey image

Number Of Ingredients 12

4 cups cubed corn bread
2 cups cubed crustless day-old whole wheat bread
1 cup chopped fully cooked ham
3/4 cup chopped smoked kielbasa
1/2 cup finely diced sweet red pepper
1/2 cup finely diced green pepper
1/4 cup chopped celery
3 tablespoons finely diced onions
2-1/2 teaspoons Creole seasoning*
2 eggs
1 to 1-1/2 cup chicken broth
1 turkey (8 - 10 pounds)

Steps:

In a large bowl, combine the first 10 ingredients add enough chicken broth to moisten. Just before baking, stuff the turkey. Skewer openings tie drumsticks together. Place on a rack in a roasting pan. Bake at 325° for 3-1/2 to 4 hours or until thermometer reads 185°. When the turkey begins to brown, cover lightly with a tent of aluminum foil and baste if needed. Remove all stuffing. (*You may substitute the following spices instead of the creole seasoning: 1 teaspoon each paprika and garlic powder, and 1/4 teaspoon each cayenne pepper, dried thyme and ground cumin.) Editor's Note: Stuffing may be baked in a greased 2-qt. covered baking dish at 325° for 70 minutes (uncover during the last 10 minutes). Stuffing yields about 6 cups.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves