Creole-Stuffed Turkey Recipe
- 4 cups cubed corn bread
- 2 cups cubed crustless day-old whole wheat bread
- 1 cup chopped fully cooked ham
- 3/4 cup Johnsonville® Fully Cooked Polish Kielbasa Sausage Rope
- 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)
- 1. 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.
- 2. Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a 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.
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.