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Roast Turkey with Country Ham Stuffing and Giblet Gravy Recipe

Roast Turkey with Country Ham Stuffing and Giblet Gravy Recipe

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Roast Turkey with Country Ham Stuffing and Giblet Gravy

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Ingredients

Count

Nutrition

35572

Calories

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Ingredients:

Serving

3 cups 1/2-inch cubes of day-old homemade-type white bread
3 cups 1/2-inch cubes of day-old whole-wheat bread
3/4 lb boneless cooked or uncooked smithfield or other country ham, cut into 1/4-inch dice
1 stick (1/2 cup) unsalted butter
2 onions, chopped
4 ribs of celery, chopped
2 1/2 tbsp minced fresh sage leaves or 2 1/2 tsp crumbled dried
1 1/2 tsp dried thyme, crumbled
a 12- to 14-lb turkey, the neck nd giblets (excluding the liver) reserved for m king turkey
1 1/2 sticks (3/4 cup) unsalted butter, softened
2 cups water
1 cup turkey giblet stock or chicken broth
1 cup dry white wine
6 tbsp all-purpose flour
4 cups turkey giblet stock , including the reserved cooked neck and giblets
fresh sage leaves for garnish

Directions:

Make the stuffing: In a shallow baking pan arrange the bread cubes in one layer, bake them in a preheated 325°F. oven, stirring occasionally, for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl. In a large skillet sauté the ham in the butter over moderately high heat, stirring occasionally, for 5 to 10 minutes, or until it is deep red and the edges are crisp, and transfer it with a slotted spoon to the bowl. To the fat remaining in the skillet add the onions, the celery, the sage, and the thyme, cook the mixture over moderate heat, stirring, until the onions are softened, and transfer it to a bowl. Toss the stuffing well, season it with salt and pepper and let it cool completely. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff the turkey cavities in advance.)
Rinse the turkey, pat it dry, and season it inside and out with salt and pepper. Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with some of the remaining stuffing and truss the turkey. Transfer the remaining stuffing to a buttered 2-quart baking dish and reserve it, covered and chilled.
Spread the turkey with 1/2 stick of the butter and roast it on a rack in a roasting pan in a preheated 425°F. oven for 30 minutes. Reduce the oven temperature to 325°F., baste the turkey with the pan juices, and drape it with a piece of cheesecloth, soaked in the remaining 1 stick butter, melted and cooled. Add the water to the pan and roast the turkey, basting it every 20 minutes, for 2 1/2 to 3 hours more, or until a meat thermometer inserted in the fleshy part of a thigh registers 180°F. and the juices run clear when the thigh is pierced with a skewer. During the last 1 1/2 hours of roasting, drizzle the reserved stuffing with the stock, bake it, covered, in the 325°F. oven for 1 hour, and bake it, uncovered, for 1/2 hour more. Discard the cheesecloth and string from the turkey, transfer the turkey to a heated platter, reserving the juices in the roasting pan, and keep it warm, covered loosely with foil.
Make the gravy: Skim all of the fat from the roasting pan juices, reserving 1/3 cup of the fat, add the wine to the pan, and deglaze the pan over moderately high heat, scraping up brown bits. Boil the mixture until it is reduced by half. In a saucepan combine the reserved fat and the flour and cook the roux over moderately low heat, whisking, for 3 minutes. Add the stock and the wine mixture in a stream, whisking, and simmer the gravy, stirring occasionally, for 10 minutes. Add the reserved cooked giblets and neck meat, chopped, and salt and pepper to taste, simmer the gravy for 2 minutes, and transfer it to a heated sauceboat.
Garnish the turkey with the sage leaves and serve it with the gravy and the stuffing.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	35571.79 Kcal (148932 kJ)
Calories from fat	4148.09 Kcal
		% Daily Value*
Total Fat	460.9g	709%
Cholesterol	1220.13mg	407%
Sodium	513410.89mg	21392%
Potassium	136785.16mg	2910%
Total Carbs	1601.25g	534%
Sugars	56.07g	224%
Dietary Fiber	8.36g	33%
Protein	3627.32g	7255%
Vitamin C	17.8mg	30%
Vitamin A	5.7mg	189%
Iron	1186.7mg	6593%
Calcium	373.3mg	37%

Amount Per 100 g
Calories	11.91 Kcal (50 kJ)
Calories from fat	1.39 Kcal
		% Daily Value*
Total Fat	0.15g	709%
Cholesterol	0.41mg	407%
Sodium	171.83mg	21392%
Potassium	45.78mg	2910%
Total Carbs	0.54g	534%
Sugars	0.02g	224%
Dietary Fiber	0g	33%
Protein	1.21g	7255%
Iron	0.4mg	6593%
Calcium	0.1mg	37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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