Creole-Stuffed Turkey

It’s Turkey time once again, and if like me, you’re tired the same old stuffing, try this one…


  • 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


  1. In a large bowl, combine the first 10 ingredients; add enough chicken broth to moisten.

  2. Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on a rack in a roasting pan.

  3. 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 taste if needed.

  4. Remove all stuffing.