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Creole-Stuffed Turkey Recipe

Creole-Stuffed Turkey Recipe

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


  • 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.

Recipe Note

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.

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Trilby Yost
Reviewed Jun. 17, 2010

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

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