Creole-Stuffed Turkey

• 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)

1. 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.
2. Bake, uncovered, at 325u0b0 for 3-1/2 to 4 hours or until a thermometer reads 180u0b0 for the turkey and 165u0b0 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.

corn bread, whole wheat bread, fully cooked ham, kielbasa, sweet red pepper, green pepper, celery, onion, creole seasoning, egg substitute, chicken broth, turkey

Taken from www.tasteofhome.com/recipes/creole-stuffed-turkey/ (may not work)