Creole-Stuffed Turkey

SUBMITTED BY: Taste of Home

"Trying out new recipes is such a 'passion' of mine that my husband sometimes will ask to have something for dinner that he's actually seen before! My Creole-Stuffed Turkey originated when my sister from Texas and her family who love Southern cooking were here one Thanksgiving. Everyone kept coming back for another serving...and we ended up stuffed, too."

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PREP TIME	20 Min
COOK TIME	3 Hrs 30 Min
READY IN	3 Hrs 50 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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 onion
2 1/2 teaspoons Creole seasoning*
1/2 cup egg substitute
1 cup chicken broth
1 (8 pound) turkey

DIRECTIONS

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 degrees for 3-1/2 to 4 hours or until a meat thermometer reads 180 degrees for the turkey and 165 degrees for the stuffing. When the turkey begins to brown, cover lightly with a tend of aluminum foil and baste if needed. Remove all stuffing.

FOOTNOTES

*(You may substitute the following spices instead of the Creole seasonings: 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 degrees for 70 minutes (uncover during the last 10 minute). Stuffing yields about 6 cups.

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REVIEWS

Reviewed on Sep. 9, 2007 by Bakeshopgirl

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 5.00 star rating.

Bakeshopgirl
Sep. 9, 2007

I really should be embarassed that it's taken me so long to write a review after having the turkey for Easter. However, I can still remember the fantastic taste well enough to review the recipe! Before this, my family has always been one of these "stuffing in a box" families, depending on the grocery store stuff. Last Easter I tried this for a change, and oh how the extra work was worth it! This is a downright amazing recipe, and I can surely taste a difference from the store bought stuffing! This has now become a tradition, and I'm making it straight from the recipe. Even though I love changing recipes, this isn't really one to mess with. I had about a ten pound turkey though, not a eight pound one, so I had to change the recipe a little. If you're having the same problem, I'll give you some advice, don't use the servings converter, or you'll end up with the wrong amounts of everything, and a bad recipe. I found it much easier to just buy a little more of everthing then needed, then make what I saw fit when the turkey was in front of me. It's much easier that way. This recipe though is one I really can't complain about. Just follow it, and you'll be sure to end up with something downright delicious! Thank you so much, Taste Of Home Magazine!!

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