Turkey with Country Ham Stuffing |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 10 |
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As delicious as this is right out of the oven, the bird and stuffing both taste great as leftovers, too. I am careful, though, not to overcook the turkey. Ingredients:
3 cups cubed day-old white bread, crust removed |
3 cups cubed day-old whole wheat bread, crust removed |
1-1/2 cups cubed fully cooked ham |
1/2 cup butter, cubed |
3 cups chopped onion |
2 cups chopped celery |
1-1/2 teaspoons rubbed sage |
1-1/2 teaspoons dried thyme |
1/2 teaspoon pepper |
1 to 1-1/2 cups chicken broth |
1 turkey (12 to 14 pounds) |
Directions:
1. Place bread cubes in a single layer in a 13-in. x 9-in. baking pan. Bake at 325° for 20-25 minutes or until golden brown, stirring occasionally. Place in a large bowl; set aside.
2. In a large skillet, cook ham in butter for 5-10 minutes or until edges are crisp. Remove with a slotted spoon and place over bread cubes.
3. In the same skillet, saute the onion, celery, sage, thyme and pepper until vegetables are tender; toss with bread and ham. Stir in enough broth to moisten.
4. Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on a rack in a roasting pan. Bake at 325° for 4-1/2 to 5 hours or until the thermometer reads 185°.
5. When the turkey begins to brown, cover lightly with a tent of aluminum foil and baste if needed. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. Yield: 10-12 servings.
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