CREOLE-STUFFED TURKEY

Creole-Stuffed Turkey image

Number Of Ingredients 12

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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 onions
2-1/2 teaspoons Creole seasoning*
2 eggs
1 to 1-1/2 cup chicken broth
1 turkey (8 - 10 pounds)

Steps:

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 thermometer reads 185°. When the turkey begins to brown, cover lightly with a tent of aluminum foil and baste if needed. Remove all stuffing. (*You may substitute the following spices instead of the creole seasoning: 1 teaspoon each paprika and garlic powder, and 1/4 teaspoon each cayenne pepper, dried thyme and ground cumin.) Editor's Note: Stuffing may be baked in a greased 2-qt. covered baking dish at 325° for 70 minutes (uncover during the last 10 minutes). Stuffing yields about 6 cups.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves