Cajun-Spiced Turkey With Sourdough Cornbread Stuffing and Cajun Gravy (Makes 12 Servings) 1 pkg. (8 ½ oz.) corn muffin mix 3 tbs. plus 1 cup canned vegetable broth, divided 6 ribs celery, chopped, about 3 cups 1 large onion, chopped about 1 ½ cups 1 loaf (8 oz.) sourdough bread, preferably low-fat torn into 1" pieces, about 5 cups ¾ cup egg substitute 2 cans (4.5 oz each) diced jalapeno peppers, drained 1 tsp. salt ½ tsp. pepper 12-14 lb. turkey, thawed, neck and giblets removed 3 tbs. Cajun creole spice mix, divided Butter-flavored nonstick cooking spray Cajun Gravy Chicken broth, as needed 1 jalapeno pepper, seeded and minced 2 cloves garlic, minced 3 tbs. all-purpose flour ¼ cup lime juice ½ tsp. salt ¼ tsp. pepper 2 tbs. chopped fresh cilantro For turkey and stuffing, prepare cornbread according to package directions; cool. Preheat oven to 325 degrees in nonstick skillet heat 3 tbs. broth over medium heat. Add celery and onion; cook until celery is softened 10 minutes. Remove from heat. Crumble reserved cornbread into 1" chunks into bowl. Add sourdough bread, egg substitute, jalapenos, salt, pepper and reserved celery mixture; stir in remaining broth. Separate skin from turkey breast starting from neck. Spread 1 tbs. seasoning between skin and meat over each breast half; pat skin to smooth. Coat turkey with cooking spray; sprinkle with remaining seasoning. Fill turkey body and neck cavities with stuffing; truss, if desired. Place remaining stuffing in covered 1-qt. Casserole. Place turkey on rack set in roasting pan. Roast, basting with pan juices, until thermometer inserted into thickest part of thigh registers 180 degrees, 3-3 ½ hours. Place casserole with stuffing in oven 30 minutes before turkey is done. Let stand 15 minutes before carving. For gravy, skim fat from pan juices, reserving 3 tbs. fat. Measure pan juices; add enough chicken broth to equal 2 cups in roasting pan over medium-high heat bring pan juice mixture to a boil, scraping up any browned bits from bottom of pan; remove from heat. In pot heat reserved turkey fat over medium heat. Add jalapeno and garlic; cook until softened, 2 minutes. Stir in flour; cook, stirring 2 minutes. Add lime juice, salt, pepper and reserved pan-juice mixture. Increase heat to high; bring to a boil. Cook, stirring, until mixture thickens slightly, 3 minutes. Remove from heat; stir in cilantro. (Note): Once your turkey is removed from the oven, it should stand for 20 to 35 minutes, depending on its size. This gives the juices a chance to soak into the turkey. Before you begin carving, have a warm serving platter ready and waiting.