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Creole Roasted Turkey with Holy Trinity Stuffing Recipe
Creole Roasted Turkey with Holy Trinity Stuffing Recipe photo by Taste of Home
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Creole Roasted Turkey with Holy Trinity Stuffing Recipe

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I jazz up turkey Creole style with the trinity of onions, bell peppers and celery—plus a stuffing that gets hotter and hotter the longer it sits. —Eric Olsson, Macomb, MI
TOTAL TIME: Prep: 15 min. Bake: 3 hours 35 min. + standing
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 3 hours 35 min. + standing
MAKES: 16 servings

Ingredients

  • 1 large onion, cut into 1-inch pieces
  • 1 medium green pepper, cut into 1-inch pieces
  • 2 celery ribs, chopped
  • 10 pepperoncini
  • 3 garlic cloves, minced
  • 1 turkey (14 to 16 pounds)
  • 1 cup butter, softened
  • 3 tablespoons Creole seasoning

Nutritional Facts

9 ounces cooked turkey with 1/4 cup vegetable mixture: 575 calories, 33g fat (14g saturated fat), 245mg cholesterol, 702mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 64g protein.

Directions

  1. Preheat oven to 400°. Place onion, pepper, celery, pepperoncini and garlic in turkey cavity. Tuck wings under turkey; tie drumsticks together. Place on a rack in a shallow roasting pan, breast side up. In a small bowl, beat butter and Creole seasoning; rub over turkey. Roast, uncovered, 20 minutes.
  2. Reduce oven setting to 325°. Roast 3-1/4 to 3-3/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if turkey browns too quickly.)
  3. Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Skim fat from pan drippings; serve drippings with turkey and vegetable mixture. Yield: 16 servings.
Originally published as Creole Roasted Turkey with Holy Trinity Stuffing in Taste of Home November 2015, p70


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Armstras07 User ID: 8309866 238288
Reviewed Nov. 28, 2015

"Absolutely loved the sound of it even better when I was roasting it. I substituted a little, I added a mix of red, green, and yellow bell pepper since I had it already diced on hand. I also added a little of the juice from the pepperoncinis. Also it's harder to to rub the butter mixture after a soft form so I microwaved it for 30 secs and used a basting brush to apply and sort of drizzled a little at a time until it was covered. I also cooked a little different I cooked it breast uncovered at 500 degrees for 30 mins and then at 350 for 2hr and 15 mins. when I moved it to 350 I also covered the breast with foil that I had pre fitted."

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