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Nutrition information coming soon.
Cook chorizo in large skillet on medium-high heat until lightly browned. Drain fat. Set aside. Add water and butter to same skillet; bring to boil. Stir in Rice Mixes and chorizo; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Add bread crumbs; mix well. Cool completely
Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Place turkey, breast-side up, in prepared pan. Sprinkle turkey with Creole Seasoning. Stuff turkey with about 8 cups of the rice mixture. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil
Roast 1 hour. Remove foil. Roast 2 1/2 to 3 hours longer or until internal temperature reaches 165°F (175°F in thigh). Internal temperature of center of stuffing should also reach 165°F. Baste turkey occasionally with pan juices. Place remaining rice mixture in separate baking dish. Cover. Bake 30 minutes or until heated through
Remove turkey from oven. Let stand 20 minutes. Remove stuffing from turkey cavity to serving bowl. Transfer turkey to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey