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 chopped Johnsonville® Fully Cooked Polish Kielbasa Sausage Rope
- 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.