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Creole-Stuffed Turkey

 Creole-Stuffed Turkey
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.
6-8 ServingsPrep: 20 min. Bake: 3-1/2 hours


  • 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 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.

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Creole-Stuffed Turkey (continued)

Editor's Note: (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.) Stuffing may be baked in a greased 2-qt. covered baking dish at 325° for 70 minutes (uncover during the last 10 minute). Stuffing yields about 6 cups.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer