Best Country Turkey Stuffing Recipes

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ROAST TURKEY WITH COUNTRY HAM STUFFING AND GIBLET GRAVY



Roast Turkey with Country Ham Stuffing and Giblet Gravy image

Categories     turkey     Bake     Roast     Sauté     Thanksgiving     Stuffing/Dressing     Ham     Chill     Gourmet

Number Of Ingredients 18

For the stuffing
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 pound 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 tablespoons minced fresh sage leaves or 2 1/2 teaspoons crumbled dried
1 1/2 teaspoons dried thyme, crumbled
a 12- to 14-pound turkey, the neck and giblets (excluding the liver) reserved for making turkey giblet stock
1 1/2 sticks (3/4 cup) unsalted butter, softened
2 cups water
1 cup turkey giblet stock or chicken broth
For the gravy
1 cup dry white wine
6 tablespoons all-purpose flour
4 cups turkey giblet stock , including the reserved cooked neck and giblets
fresh sage leaves for garnish

Steps:

  • 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.

TURKEY WITH COUNTRY HAM STUFFING



Turkey with Country Ham Stuffing image

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.

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 10-12 servings.

Number Of Ingredients 11

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)

Steps:

  • 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 Facts : Calories 691 calories, Fat 34g fat (12g saturated fat), Cholesterol 275mg cholesterol, Sodium 666mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 78g protein.

TURKEY WITH COUNTRY HAM STUFFING



Turkey with Country Ham Stuffing image

Number Of Ingredients 11

3 cups cubed crustless day-old white bread
3 cups cubed crustless day-old whole wheat bread
1-1/2 cups cubed fully cooked ham
1/2 cup butter or margarine
3 cups chopped onions
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 cup chicken broth
1 turkey (12 to 14 pounds)

Steps:

  • Place bread cubes in a single layer in a 13-in. x 9-in. x 2-in. baking pan. Bake at 325° for 20-25 minutes or until golden, 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, sauté 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. Remove all stuffing. Editor's Note: Stuffing may be baked in a greased 3-qt. covered baking dish at 325° for 70 minutes (uncover for the last 10 minutes). Stuffing yields about 10 cups.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

COUNTRY TURKEY STUFFING



Country Turkey Stuffing image

With Thanksgiving around the corner this stuffing recipe is a great combination to stuff a turkey. Also use it with Pol Martins "Recipe #392336" recipe that I have posted.

Provided by daisygrl64

Categories     Whole Turkey

Time 50m

Yield 1 turkey

Number Of Ingredients 13

1 cup long grain rice
2 cups cold water
6 tablespoons butter
1 onion, finely chopped
1 large celery, stalk, finely chopped
2 tablespoons fresh parsley, chopped
1/2 teaspoon sage
1/2 teaspoon thyme
2 eggs, well beaten
4 slices white bread, crusts removed, cubed and soaked in milk
2 cups chestnuts, canned (well drained and chopped)
1 teaspoon fresh ground pepper
salt, to taste

Steps:

  • spread rice in bottom of frying pan. brown the rice over low heat.
  • pout wter into saucepan and add pinch of salt. bring to boil. add browned rice to water, cover and cook 15 minutes over low heat.
  • melt butter in another saucepan over low heat. add onion, celery, parsley, sage and thyme. mix and cook 4 minutes over low heat.
  • remove saucepan from heat. add eggs, drained bread, chestnuts, pepper, salt and rice.
  • mix well, stuff turkey with mixture.

Nutrition Facts : Calories 1763.4, Fat 83.9, SaturatedFat 48, Cholesterol 606.2, Sodium 1388.6, Carbohydrate 214.4, Fiber 8.3, Sugar 11.3, Protein 36.1

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