Creole Stuffed Turkey Recipes

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CREOLE ROASTED TURKEY WITH HOLY TRINITY STUFFING



Creole Roasted Turkey with Holy Trinity Stuffing image

I jazz up turkey Creole style with the trinity of onions, bell peppers and celery-plus a stuffing that gets hotter and hotter the longer it sits. -Eric Olsson, Macomb, Michigan

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 16 servings.

Number Of Ingredients 8

1 large onion, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
2 celery ribs, chopped
10 pepperoncini
3 garlic cloves, minced
1 turkey (14 to 16 pounds)
1 cup butter, softened
3 tablespoons Creole seasoning

Steps:

  • Preheat oven to 400°. Place onion, pepper, celery, pepperoncini and garlic in turkey cavity. Tuck wings under turkey; tie drumsticks together. Place on a rack in a shallow roasting pan, breast side up. In a small bowl, beat butter and Creole seasoning; rub over turkey. Roast, uncovered, 20 minutes., Reduce oven setting to 325°. Roast 3-1/4 to 3-3/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Skim fat from pan drippings; serve drippings with turkey and vegetable mixture.

Nutrition Facts :

CREOLE-STUFFED TURKEY



Creole-Stuffed Turkey image

Trying out new recipes is such a "passion" of mine that my husband sometimes will ask to have something for dinner that he's actually seen before! My Creole-Stuffed Turkey originated when my sister from Texas and her family-who love Southern cooking-were here one Thanksgiving. Everyone kept coming back for another serving...and we ended up stuffed, too.

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 6-8 servings.

Number Of Ingredients 12

4 cups cubed corn bread
2 cups cubed crustless day-old whole wheat bread
1 cup chopped fully cooked ham
3/4 cup smoked kielbasa or Polish sausage
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/4 cup chopped celery
3 tablespoons finely diced onion
2-1/2 teaspoons Creole seasoning
1/2 cup egg substitute
1 to 1-1/2 cups chicken broth
1 turkey (8 to 10 pounds)

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.

Nutrition Facts :

CREOLE-STUFFED TURKEY



Creole-Stuffed Turkey image

Trying out new recipes is such a 'passion' of mine that my husband sometimes will ask to have something for dinner that he's actually seen before! My Creole-Stuffed Turkey originated when my sister from Texas and her family who love Southern cooking were here one Thanksgiving. Everyone kept coming back for another serving...and we ended up stuffed, too.

Provided by Allrecipes Member

Time 3h50m

Yield 6

Number Of Ingredients 12

4 cups cubed corn bread
2 cups cubed crustless day-old whole wheat bread
1 cup chopped fully cooked ham
¾ cup chopped smoked kielbasa
½ cup finely diced sweet red pepper
½ cup finely diced green pepper
¼ cup chopped celery
3 tablespoons finely diced onion
2 ½ teaspoons Creole seasoning*
½ cup egg substitute
1 cup chicken broth
1 (8 pound) 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.

Nutrition Facts : Calories 1236.8 calories, Carbohydrate 30.7 g, Cholesterol 408.7 mg, Fat 57.6 g, Fiber 3.5 g, Protein 139.4 g, SaturatedFat 17.3 g, Sodium 1511.3 mg, Sugar 5.6 g

CREOLE-STUFFED TURKEY



Creole-Stuffed Turkey image

Number Of Ingredients 12

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 onions
2-1/2 teaspoons Creole seasoning*
2 eggs
1 to 1-1/2 cup chicken broth
1 turkey (8 - 10 pounds)

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

Nutrition Facts : Nutritional Facts Serves

TURKEY CREOLE



Turkey Creole image

A great way to use left over turkey. This freezes well for later use, just let it cool some and put in a ziploc freezer bag (without rice).

Provided by Mr. Ladypit

Categories     Poultry

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 large onion (chopped)
2 garlic cloves (minced)
2 celery ribs (chopped)
28 ounces canned diced tomatoes
6 ounces tomato paste
2 cups water (approx)
3 tablespoons Worcestershire sauce
4 teaspoons chili powder
1 teaspoon salt
1 teaspoon sugar
Tabasco sauce, to taste
1/4 teaspoon unflavored gelatin (for thickening)
5 cups cooked turkey

Steps:

  • In large pan, heat olive oil and saute until soft. Add garlic and cook one minute more.
  • Add tomatoes and stir.
  • Add water, paste, worcestershire sauce, chili powder, salt, sugar, and tabasco sauce.
  • Simmer uncovered for 40 minutes.
  • Dissolve gelatin in 2 tsp water.
  • Add turkey and gelatin to sauce.
  • Heat thoroughly/until desired thickness.
  • Best served with rice.

Nutrition Facts : Calories 324, Fat 11, SaturatedFat 2.7, Cholesterol 88.7, Sodium 1096.3, Carbohydrate 20.3, Fiber 4.3, Sugar 11.4, Protein 37.2

CREOLE ROAST TURKEY



Creole Roast Turkey image

Try this the next time you're in the mood for something a little different for your holiday dinner! It's from a November 1987 issue of Bon Appetit featuring a "Creole Thanksgiving". The sensational Creole Butter helps make the breast meat moist and flavorful and the Recipe #337979 adds to the Creole flavor. You may want to adjust the amount of "hot" in the stuffing to your own heat tolerance!

Provided by Leslie in Texas

Categories     Whole Turkey

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 (16 lb) whole turkey, room temperature
7 cups jambalaya prepared stuffing (Jambalaya Stuffing )
2 cups rich chicken broth (preferably homemeade) or 2 cups turkey stock (preferably homemeade)
1/2 cup unsalted butter (1 stick)
3 medium garlic cloves, mashed
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
1 teaspoon dried thyme, crumbled
1/2 teaspoon rubbed sage
1/2 teaspoon fresh ground pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon allspice

Steps:

  • Turkey.
  • Position rack in lower third of oven and preheat to 325 degrees.
  • Pat turkey dry.
  • Gently slide fingers between turkey breast skin and meat to loosen skin.
  • Rub Creole Butter under skin over breast meat.
  • Spoon stuffing into cavity, packing firmly. (You may prefer to cook the stuffing separately, if desired, in a large casserole dish.).
  • Truss turkey and arrange breast side up on a rack in shallow roasting pan.
  • Roast turkey until juices run clear when thigh is pierced or meat thermometer registers 170 degrees, basting every 20 minutes with pan juices, 3 1/4 to 3 1/2 hours.
  • Transfer turkey to heated platter, tent with foil and let stand for 30 minutes.
  • Degrease pan juices.
  • Set roasting pan with pan juices over medium-high heat; add stock and bring to a boil, scraping up any browned bits.
  • Boil 5 minutes, thicken with cornstarch or flour slurry if desired and strain into a sauceboat.
  • Serve turkey, passing pan juices separately.

Nutrition Facts : Calories 1490, Fat 80.2, SaturatedFat 25.4, Cholesterol 482, Sodium 1607.2, Carbohydrate 39.3, Fiber 5.3, Sugar 4, Protein 142.7

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