Ingredients
4 cups cubed corn bread2 cups cubed crustless day-old whole wheat bread1 cup chopped fully cooked ham3/4 cup smoked kielbasa or Polish sausage1/2 cup chopped sweet red pepper1/2 cup chopped green pepper1/4 cup chopped celery3 tablespoons finely diced onion2-1/2 teaspoons Creole seasoning1/2 cup egg substitute1 to 1-1/2 cups chicken broth1 turkey (8 to 10 pounds)
Preparation
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.
