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.
- 4 cups cubed corn bread
- 2 cups cubed crustless day-old whole wheat bread
- 1 cup chopped fully cooked ham
- 3/4 cup Johnsonville® Polish Kielbasa Split Rope Sausage 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)
- 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 meat 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. Yield: 6-8 servings.
Originally published as Creole-Stuffed Turkey in Country Woman November/December 1994, p33
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed Jun. 17, 2010
"Oh my! This is so tasty. I bake it outside the turkey."