Creole-Stuffed Turkey recipe
2 cups cubed crustless day-old whole wheat bread1 cup chopped fully cooked ham3/4 cup chopped smoked kielbasa1/2 cup finely diced sweet red pepper1/2 cup finely diced green pepper1/4 cup chopped celery3 tablespoons finely diced onion2 1/2 teaspoons Creole seasoning*1/2 cup egg substitute1 cup chicken broth1 (8 pound) turkeyIn 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.
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