Creole-Stuffed Turkey

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 cup chicken broth
1 (8 pound) turkey

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 degrees for 3-1/2 to 4 hours or until a meat thermometer reads 180 degrees for the turkey and 165 degrees for the stuffing. When the turkey begins to brown, cover lightly with a tend of aluminum foil and baste if needed. Remove all stuffing.

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