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Turkey with Country Ham Stuffing

 Turkey with Country Ham Stuffing
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.
10-12 ServingsPrep: 45 min. Bake: 4-1/2 hours


  • 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)


  • 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.
  • 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.
  • 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.

2 of 2

Turkey with Country Ham Stuffing (continued)

Directions (continued)

  • 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°.
  • 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.
Nutritional Facts: 1 serving (8 ounces) equals 691 calories, 34 g fat (12 g saturated fat), 275 mg cholesterol, 666 mg sodium, 14 g carbohydrate, 2 g fiber, 78 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer