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Creole-Stuffed Turkey

Serves: 6

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Sandy Szwarc, Albuquerque, New Mexico


   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 peppers
   1/2 cup finely diced green peppers
   1/4 cup chopped celery
   3 tablespoons finely diced onions
   2-1/2 teaspoons Creole seasoning*
   2 eggs
   1 to 1-1/2 cups chicken broth
   1 turkey (8 - 10 pounds)

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

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