Creole Roasted Turkey With Holy Trinity Stuffing Food
CREOLE ROASTED TURKEY WITH HOLY TRINITY STUFFING
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
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
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
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 ROAST TURKEY
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
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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