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Creole Roasted Turkey with Holy Trinity Stuffing

Total Time

Prep: 15 min. Bake: 3 hours 35 min. + standing


16 servings

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
Creole Roasted Turkey with Holy Trinity Stuffing Recipe photo by Taste of Home


  • 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


  1. 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.
  2. 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.)
  3. 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.

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