CORNBREAD STUFFING WITH HAM
Provided by Food Network Kitchen
Categories side-dish
Time 1m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F; butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the onions and celery and cook, stirring occasionally, until softened, about 5 minutes. Add the mustard greens and cook, stirring, until wilted, about 3 minutes. Stir in the ham, thyme and sage. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.
- Whisk the eggs in a large bowl. Add the bread cubes and ham-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.
TURKEY CORDON BLEU STUFFED WITH HAM, ROASTED GREEN CHILES AND BRIE
Provided by Guy Fieri
Categories main-dish
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- For the chile stuffing: Preheat a grill to high heat (you can also use a broiler if you don't have a grill). Place the whole chiles on the grill and cook until well charred and blistered, turning every 2 to 3 minutes. Transfer to a heatproof bowl and cover with plastic wrap so they "sweat," making them easier to peel. Let the chiles stand for 5 minutes before uncovering and using towels to rub off the skins. Discard the skins, remove the cores and seeds and finely chop the chiles. Transfer to a large mixing bowl and season with salt and pepper. Add the cheeses and stir together to form a stuffing. Set aside until ready to use.
- For the turkey cordon bleu: Make a horizontal cut down the length of the thin side of each turkey breast using a sharp thin knife. Open the breasts up like a book so the cut-sides are exposed facing up and the skin-side is down, with the "spine" of the chicken horizontal on your work surface. Sprinkle the turkey with salt and pepper.
- Lay 5 slices of the deli ham on each breast and trim the edges so the ham fits inside the breast and there is a small border around the turkey. Leaving this gap will ensure that when the turkey is rolled up it forms a nice seal and the stuffing doesn't ooze out everywhere. Divide the poblano-cheese stuffing in thirds and spread on each of the breasts evenly, leaving a small border around the edge. Starting from one side, tightly roll up the turkey away from you, stuffing in any of the filling as it tries to escape at the edges (it is important you roll it up this way, so when you make the slices in the finished roulade they are across the grain). Secure the roll with pieces of butchers twine every 2 inches to form a tight, even log. Repeat with the remaining breasts. Sprinkle the outsides with salt and pepper.
- Preheat the oven to 375 degrees F. Heat oil in a turkey roaster set across two burners on medium-high heat. Add the roulades and brown evenly, 3 to 4 minutes per side. When browned all over, transfer the whole pan of the roulades to the oven and finish cooking. Roast until the internal temperature reaches 160 degrees F, 30 to 35 minutes.
- Transfer to a platter and allow the meat to rest to allow for carry-over cooking and the internal temperature to reach 170 degrees F, 10 to 12 minutes. To serve, remove the twine and cut into 1/2-inch-thick slices. Drizzle the pan juices over the top.
- Combine the honey and mustard and mix well.
EASY BEGINNER'S TURKEY WITH STUFFING
This easy to make turkey is great for beginners, but experts will find it equally delicious. Adjust the cooking time for different sized birds.
Provided by DD123
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Rinse turkey, remove giblets and place in a shallow roasting pan.
- Prepare stuffing according to package directions. Mix in water.
- Melt butter in a medium saucepan over medium heat, and slowly cook and stir the celery and onion until tender.
- Mix celery, onion, and toasted bread pieces into the stuffing, and season with salt and pepper. Loosely scoop stuffing into the turkey body cavity and neck cavity. Rub the exterior of the turkey with vegetable oil.
- Loosely cover turkey with aluminum foil, and roast 3 1/2 to 4 hours in the preheated oven, until the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing reaches 165 degrees F (70 degrees C). Remove foil during the last half hour of cooking to brown the bird.
Nutrition Facts : Calories 834.7 calories, Carbohydrate 15.6 g, Cholesterol 311.4 mg, Fat 40.4 g, Fiber 0.8 g, Protein 95 g, SaturatedFat 11.4 g, Sodium 592.6 mg, Sugar 1.8 g
TURKEY WITH COUNTRY HAM STUFFING
Number Of Ingredients 11
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
ROAST TURKEY WITH COUNTRY HAM STUFFING AND GIBLET GRAVY
Categories turkey Bake Roast Sauté Thanksgiving Stuffing/Dressing Ham Chill Gourmet
Number Of Ingredients 18
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 AND STUFFING
Turkey and stuffing like Grandma used to make. Sage adds a special pungent flavor to this simple recipe. Adjust the ingredients and cooking time as appropriate for different sized turkeys.
Provided by VICKI C
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h
Yield 18
Number Of Ingredients 6
Steps:
- Prepare stuffing according to package directions, and set aside in a large bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Bring water to boil in a medium saucepan over medium heat, and stir in the onion, celery and sage. Boil 10 minutes, or until the onion is soft. Stir into the prepared stuffing.
- Rinse turkey, and pat dry. Loosely fill the body and neck cavities with the stuffing mixture.
- Place turkey in a large roasting pan and cook 3 to 3 1/2 hours in the preheated oven, or until the internal temperature of the thigh meat is 180 degrees F (80 degrees C) and the stuffing is at least 165 degrees F (75 degrees C).
Nutrition Facts : Calories 533 calories, Carbohydrate 15.8 g, Cholesterol 178.9 mg, Fat 21.9 g, Fiber 1.2 g, Protein 63.5 g, SaturatedFat 6.4 g, Sodium 460.3 mg, Sugar 2.2 g
ROAST TURKEY WITH HAZELNUT STUFFING
Steps:
- Prepare Turkey:
- Rub salt all over turkey, inside and out. Cover turkey with cold water and let sit for one hour in the sink (this will get rid of blood and gamey taste).
- Preheat oven to 350°F.
- Mix spices with apples.
- Put 1/2 of apple mixture inside turkey under white meat (front). Using the other half of apple mixture and quartered orange, stuff under the dark meat (back) inside turkey.
- Prepare basting sauce #1 by heating butter and adding juices and spices.
- Put turkey in roasting pan and add basting sauce.
- Roast, covered with foil, for 2 hours.
- Prepare Stuffing:
- Put hazelnuts in food processor and chop to medium coarseness.
- In a large skillet, brown pork sausage and drain. Add 3 teaspoons of butter to pan and fry chicken until done. Sauté onions, celery, and sage until translucent. Add ham and rest of vegetables in large bowl, adding the pork, chicken and bread, mixing well. Add eggs and Amaretto. Finally, add turkey stock to moisten.
- Put in baking pan and bake 1 hour at 350 °F.
- Finish Roasting Turkey:
- Remove foil and roast until internal temperature is 175°F, basting every 15 minutes.
- Prepare #2 basting sauce by heating butter and maple syrup.
- Remove bird from oven when it reaches 175°F. Let rest - turkey will continue to cook, reaching 180°F in the next 15 minutes.
- Baste with #2 sauce until all sauce is gone.
- Remove fruit from inside.
More about "turkey with country ham stuffing recipes"
HOW TO MAKE THE BEST THANKSGIVING STUFFING EVER | EPICURIOUS
From epicurious.com
Author Rhoda BoonePublished Oct 11, 2017Estimated Reading Time 7 mins
- Go for a two-bread approach. We tried stuffings made with brioche, Pullman-style white bread, sourdough, whole wheat, Italian bread, and more. As we tasted we found that country-style white bread stood out as the strongest contender thanks to its chewy crumb, mild flavor, and rustic crust.
- Make your own croutons. We also tried stuffings made with seasoned dried bread cubes purchased from the grocery store and urge you not to do the same.
- Don’t skimp on the butter. It’s Thanksgiving dinner after all! We took a cue from this super-popular classic stuffing recipe, (which calls for a whopping one and a half sticks of unsalted butter!)
- Go minimalist on the vegetables. We sampled stuffings that included all kinds of mix-ins: apple, cranberries, fennel, carrot, spinach, nuts, garlic, raisins, and more.
- Add a flavor booster. Sausage stuffing can go in many directions. We sampled a sausage stuffing recipe that called for sweet and spicy Italian sausage, one with andouille, and another with chorizo.
- Keep it fresh. Once you've got a tasty stuffing mix of homemade country and cornbread croutons, breakfast sausage, onion-and-celery sauté, and plenty of butter, there’s only one thing left to add: fresh herbs!
- Cover it up—but not forever. Toss the above ingredients with beaten eggs and chicken stock in a large bowl, then transfer the stuffing mix to a large buttered baking dish and bake at 350°F.
TURKEY, HAM AND STUFFING PIE RECIPE - BBC FOOD
From bbc.co.uk
LEFTOVER HAM & TURKEY CHEESY RICE CASSEROLE - SAVVY …
From savvysavingcouple.net
STUFFED TURKEY RECIPES
From allrecipes.com
ROAST TURKEY WITH COUNTRY HAM STUFFING AND GIBLET GRAVY
From bigoven.com
Cuisine AmericanTotal Time 3 hrsCategory Main DishCalories 214 per serving
ROAST TURKEY WITH NEW ENGLAND STUFFING AND CREAM SAUCE
From epicurious.com
HAIRY BIKERS' CHRISTMAS TURKEY WITH TWO STUFFINGS RECIPE
From goodto.com
AUNT BETTY'S FAMOUS HAM DRESSING - JULIAS SIMPLY SOUTHERN
From juliassimplysouthern.com
10+ BEST INSTANT POT THANKSGIVING RECIPES - CHEFD
From chefd.com
LEFTOVER TURKEY AND HAM RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ROAST TURKEY WITH HERBED STUFFING | CANADIAN LIVING
From canadianliving.com
ROAST TURKEY AND STUFFING RECIPE - BBC FOOD
From bbc.co.uk
ROAST TURKEY WITH COUNTRY HAM STUFFING AND GIBLET GRAVY
From astray.com
TURKEY WITH COUNTRY HAM STUFFING RECIPE: HOW TO MAKE IT
You'll also love