Creole-Stuffed Turkey Recipe

5 1 3
Creole-Stuffed Turkey Recipe
Creole-Stuffed Turkey Recipe photo by Taste of Home
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Creole-Stuffed Turkey Recipe

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5 1 3
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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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 3-1/2 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 3-1/2 hours

Ingredients

  • 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 to 1-1/2 cups chicken broth
  • 1 turkey (8 to 10 pounds)

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° for 3-1/2 to 4 hours or until a meat thermometer reads 180° for the turkey and 165° for the stuffing. When the turkey begins to brown, cover lightly with a tend of aluminum foil and baste if needed. Remove all stuffing. Yield: 6-8 servings.
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.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Creole-Stuffed Turkey in Country Woman November/December 1994, p33

  • 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 to 1-1/2 cups chicken broth
  • 1 turkey (8 to 10 pounds)
  1. 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 a meat thermometer reads 180° for the turkey and 165° for the stuffing. When the turkey begins to brown, cover lightly with a tend of aluminum foil and baste if needed. Remove all stuffing. Yield: 6-8 servings.
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.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Creole-Stuffed Turkey in Country Woman November/December 1994, p33

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Trilby Yost User ID: 5195621 17570
Reviewed Jun. 17, 2010

"Oh my! This is so tasty. I bake it outside the turkey."

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