Creole Roasted Turkey Recipes Recipe For Stuffed

CREOLE-STUFFED TURKEY

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

CREOLE-STUFFED TURKEY

Steps:

• In a large bowl, combine the first 10 ingredients; add enough broth to moisten. Just before baking, loosely stuff the turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan., Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey.

STUFFED PEPPERS WITH CREOLE SAUCE

Steps:

• Heat olive oil in a saucepan over medium heat. Stir in 1/2 cup onion and garlic, and cook until the onion softens and turns translucent, about 5 minutes. Stir in the chopped bell pepper, tomato sauce, crushed tomatoes, then season with salt, chili powder, sugar, black pepper, glove, and a bay leaf. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes, stirring occasionally.
• While the sauce is simmering, microwave the peppers until tender, about 45 seconds. Preheat a skillet over medium-high heat, and add ground beef. Cook and stir until browned and crumbly, then stir in 1/4 cup onion, and celery. Drain off grease. Cook another 5 minutes, then fold in the rice and Parmesan cheese. Season to taste with salt and pepper.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, stir about 1/2 cup of the Creole sauce into the beef mixture to moisten it. Stuff the peppers with the beef mixture, and place onto a 9x9 inch baking pan. Pour the remaining Creole sauce over the peppers.
• Bake peppers, uncovered, until hot and beginning to brown, about 25 minutes.

TRADITIONAL ROAST STUFFED TURKEY

Steps:

• Tear the bread into pieces, and place back into the bags overnight.
• Dice the onion, and leave covered on the counter.
• The next day, saute the diced onion in margarine, stir in sage and chicken broth.
• Place the bread pieces in a large mixing bowl, pour most of the onion mixture onto the bread and stir.
• The stuffing has enough moisture when you can squeeze a handful, and when opening your hand, the stuffing stays in a loose ball. If it falls apart, add a little more onion mixture.
• If it is soggy and squeezes together tightly, add a little more bread pieces.
• If the bird has skin which is binding it's legs together, cut this.
• Rinse the bird, remove and discard heart, neck etc. and pat the insides to remove some of the moisture.
• Push the stuffing into the carcass,until you cant' get anymore in, overstuffing the bird as seen in the picture. The tighter you push it in, the moister the stuffing will be.
• Stuff the neck cavity.
• If you have leftover stuffing, that is a good thing. Place it in a sprayed crock pot and cook on low for 4-5 hours.
• Wrap the legs and wings with foil, they will cook quickly.
• Put a piece of loose foil over the entire bird.
• Roast at 325°F for about 3 hours.
• Remove all of the foil, setting it aside and roast for another hour.
• If the turkey does not have a pop up timer, use a meat thermometer.
• When done, set the turkey out on the counter and cover loosely with the foil, let it stand 20 minutes for a moist bird.
• Remove the stuffing from the bird and mix it in with the crock pot stuffing.
• Carve the turkey and serve on a platter.
• Enjoy this time honored tradition with your loved ones.
• You may use more or less sage, according to your tastes.

ROAST CHICKEN WITH CREOLE STUFFING

Steps:

• In a large saucepan, cook rice according to package directions. Meanwhile, in a skillet, cook sausages in oil until a thermometer reads 160°. Remove sausages, reserving drippings. When cool enough to handle, cut sausages in half lengthwise, then into 1/4-in. pieces; set aside. , Saute onion, garlic and peppers in drippings until tender, about 4 minutes. Add the tomatoes, lemon juice, basil, sugar, hot pepper sauce, bouillon, chili powder, pepper, thyme and 1 teaspoon salt; cook and stir for 5 minutes. Add to the cooked rice. Stir in ham, shrimp, if desired, parsley and sausage; mix lightly. , Just before baking, stuff the chicken with about 3-1/2 cups stuffing. Place remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate. Place chicken on a rack in a roasting pan; tie drumsticks together. Combine paprika, pepper and remaining salt; rub over chicken. , Bake, uncovered, at 350° for 1-1/2 hours, basting every 30 minutes. Cover and bake 1-1/2 hours longer or until juices run clear. Bake additional stuffing for the last 40 minutes of baking time, uncovering during the last 10 minutes.

ROAST STUFFED TURKEY

Steps:

• Preheat oven to 450 degrees.
• Stuff turkey cavity with about 5 cups of stuffing. Place folded piece of aluminum foil inside cavity opening to hold stuffing in place. Fill neck opening with remaining stuffing and fold over skin to enclose. Truss turkey with string.
• Place turkey in large roasting pan. Rub all over with oil, salt and pepper. Scatter onions and turkey neck around it. Put in oven and roast about 45 minutes or until golden brown. Baste and cover breast loosely with aluminum foil.
• Reduce oven heat to 400 degrees.
• Roast turkey about 50 minutes and pour chicken broth and water around it. Replace foil and continue baking, basting often, at least every 15 minutes. Cook about 2 hours longer. Total cooking time is 3 hours and 30 minutes. The cooking time is 11 or 12 minutes per pound. When done, joint between leg and thigh bone will move easily when touched. If skin is pierced at that joint, the juices that run out will be clear. A meat thermometer inserted into the stuffing or breast meat will register 160 degrees.
• Remove turkey from roasting pan and pour off the basting liquid. Strain it. Skim off the fat. Pour skimmed juices into the giblet gravy. Bring to the boil and skim off any additional fat. There should be about 3 cups of gravy.

CREOLE-STUFFED TURKEY

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 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.