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
Ingredients
- 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
Reviews
Absolutely loved the sound of it even better when I was roasting it. I substituted a little, I added a mix of red, green, and yellow bell pepper since I had it already diced on hand. I also added a little of the juice from the pepperoncinis. Also it's harder to to rub the butter mixture after a soft form so I microwaved it for 30 secs and used a basting brush to apply and sort of drizzled a little at a time until it was covered. I also cooked a little different I cooked it breast uncovered at 500 degrees for 30 mins and then at 350 for 2hr and 15 mins. when I moved it to 350 I also covered the breast with foil that I had pre fitted.