Cajun Style Turkey With Spicy Cornbread Stuffing (Makes 14-18 Servings)

1-2 loaves of corn bread (6-7 cups)
3 Tbsp. plus 1 cup canned vegetable broth, divided
6 celery stalks, chopped, about 3 cups
1 large onion, chopped about 1 1/2 cups
2 tsp of minced garlic
1 cup of red and green peppers (if desired)
3/4 cup of beaten egg
3/4 cup of chopped jalapeno peppers
1 tsp. salt
1/2 tsp. pepper
12-14 lb. turkey, thawed, neck and giblets removed
3 Tbsp. Cajun seasoning

Separate skin from turkey breast starting from neck. Spread 1 Tbsp. of seasoning on
skin starting from the neck and all over; when finished seasoning place skin back
over top smoothing out. Dress the turkey skin with remaining spice and preheat oven
to 325 degrees.
Cut up cornbread into preferred bite size pieces and then in a skillet heat
worchestershire sauce over medium heat. Add in chopped celery, onion, minced garlic,
and if desired green and red peppers. Cook until vegetables have softened 7-10
minutes. Remove from heat.
In a large bowl containing the cut up cornbread combine egg, Cajun seasoning and
chopped jalapenos, salt, pepper and left over veggie mix; stir in 1 cup of turkey
broth or preferred.




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