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.
Total TimePrep: 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.
- 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.
Nutrition Facts8 ounce-weight: 691 calories, 34g fat (12g saturated fat), 275mg cholesterol, 666mg sodium, 14g carbohydrate (4g sugars, 2g fiber), 78g protein.
Originally published as Turkey with Country Ham Stuffing in Country Woman November/December 1994
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