Best 7 Roast Turkey With Country Ham Stuffing And Giblet Gravy Recipes

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Thanksgiving and Christmas are just around the corner, and you are probably contemplating what to cook for the main course of your holiday meal. Would you like to impress your family and guests with a classic dish that is bursting with flavor? Look no further than roast turkey with country ham stuffing and giblet gravy. This mouthwatering dish is guaranteed to be a hit, featuring a tender and juicy turkey, savory stuffing made with country ham, and a rich and flavorful gravy. If you are ready to embark on a culinary adventure, let us guide you through the best recipe for roast turkey with country ham stuffing and giblet gravy.

Here are our top 7 tried and tested recipes!

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.

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.

ROAST TURKEY WITH STUFFING AND GRAVY



Roast Turkey with Stuffing and Gravy image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h20m

Yield 6 to 8 servings

Number Of Ingredients 12

1 small (8 to 10) pound turkey, thawed, rinsed and giblets removed
4 slices bacon
1 cup chopped onion
1 cup sliced celery
2 cups mushrooms
2 teaspoons celery seed
Butter
Salt and pepper
2 teaspoons ground sage
6 cups plain stuffing croutons, store bought
2 eggs, lightly beaten
1 cup water

Steps:

  • In a non-stick skillet, cook bacon until crisp. Remove bacon to paper towels to drain. Allow bacon to cool and crumble. Add onions and celery to bacon fat and cook until tender. Stir in mushrooms and cook until golden. Stir in seasonings. Remove skillet from heat and let cool.
  • Preheat oven to 450 degrees. Soak 3 cups stuffing croutons in water. Squeeze out water from croutons so that they are moist but not soggy. In a large bowl, combine dry and moist croutons with onion mushroom mixture. Mix in eggs and moisten with water if necessary. Fill cavity of turkey with stuffing. Cover opening of cavity with foil. Tuck wings under turkey. Make a small slit in neck skin and tuck legs through slit to secure. Transfer leftover stuffing to a baking dish, cover with foil and bake alongside turkey. (This may need to be moistened.) Place stuffed turkey in roasting pan. Rub turkey with butter and season. Roast uncovered for 30 minutes. Reduce heat to 350 degrees and continue roasting for approximately 3 hours or 15 to 20 minutes per pound. Baste the turkey with its drippings occasionally as it cooks. Turkey is done when pricked with a knife on the thigh the juices run clear. When turkey is done, transfer to a cutting board and cover with foil. Allow turkey to rest so that juices can be reabsorbed. Place roasting pan over medium high heat. Skim off excess fat with a spoon and reserve in a bowl. Add 3 cups hot chicken stock and bring to a simmer. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. In a small dish, combine into a paste 3 tablespoons flour with 3 tablespoons of reserved fat. Whisk flour mixture into simmering gravy. Season with salt and pepper.

ROAST TURKEY WITH HERB BREAD STUFFING AND GIBLET GRAVY



Roast Turkey with Herb Bread Stuffing and Giblet Gravy image

This is a very traditional holiday recipe for roast turkey with all of the trimmings.

Provided by Allrecipes Member

Time 4h55m

Yield 8

Number Of Ingredients 18

1 (16 pound) fresh turkey, neck and giblets reserved for making stock
6 tablespoons unsalted butter
¼ cup chicken broth
1 teaspoon Savory Market™ Roast Turkey Flavor
¼ cup water
10 cups stuffing cubes, crusty country-style bread
3 medium onions, chopped
3 stalk (blank)s celery ribs, thinly sliced crosswise
1 teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon dried rosemary
1 stick unsalted butter
1 ½ cups chicken broth
½ cup water
Pan juices reserved from turkey
½ teaspoon Savory Market™ Roast Turkey Enhancer
4 cups turkey giblet stock
¼ cup all-purpose flour

Steps:

  • Make stuffing: Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes. Stir together bread, vegetables, broth, water, and salt and pepper to taste, then cool completely, uncovered.
  • Roast turkey: Preheat oven to 425 degrees F. Rinse turkey inside and out and pat dry. Season with salt and pepper inside and out. Loosely fill neck cavity with some of stuffing. Fold neck skin under body and fasten with a small skewer. Loosely fill body cavity with some stuffing and tie drumsticks together with kitchen string. Transfer remaining stuffing to a buttered 3-quart shallow baking dish and chill, covered. Secure wings to body with small skewers if desired for a nicer appearance. Place turkey on a rack set in a large roasting pan. Roast turkey in middle of oven 30 minutes. Melt 1/2 stick butter and Savory Market Roast Turkey Flavor. Reduce oven temperature to 325 degrees F and pour melted butter over turkey. Roast turkey, basting every 20 minutes, for 3 to 3 1/2 hours more, or until a thermometer inserted in center of stuffing in body cavity registers 165 degrees F (thigh will be about 180 degrees F). Transfer turkey to a heated platter and keep juices in pan. Remove skewers and discard string. Transfer stuffing from cavities to a serving dish and keep warm, covered. Let turkey stand at least 30 minutes and up to 45 minutes. Increase temperature to 375 degrees F. Stir together chicken broth and water and drizzle over uncooked stuffing in baking dish. Dot stuffing with remaining 2 tablespoons butter and bake in middle of oven 40 minutes while turkey stands; for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover after 10 minutes.
  • Make gravy: Skim fat from pan juices and reserve 1/4 cup fat. Add 1 cup giblet stock to roasting pan and deglaze over moderately high heat, scraping up brown bits. Add to remaining 3 cups stock, Savory Market Roast Turkey Enhancer and bring to a simmer. Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes. Add hot stock to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, until thickened, about 10 minutes. Stir in additional juices from turkey platter and season gravy with salt and pepper.

Nutrition Facts : Calories 2547.2 calories, Carbohydrate 199.2 g, Cholesterol 593.4 mg, Fat 92.9 g, Fiber 9.4 g, Protein 213.1 g, SaturatedFat 33.6 g, Sodium 4814.1 mg, Sugar 23.1 g

ROAST TURKEY WITH CORN BREAD STUFFING AND GIBLET GRAVY



Roast Turkey With Corn Bread Stuffing and Giblet Gravy image

A flavorful turkey prepared in an interesting way. It is soaked in brine, which helps tenderize the bird, and then rubbed with a citrus-thyme butter. The butter keeps the turkey moist and also enriches the pan drippings for the gravy. The stuffing borrows from the long tradition of corn breads in America. Be sure to make the Giblet Broth before you start roasting the turkey. From Bon Appétit, November 1996. The cooking time is for roasting the turkey since everything else can be prepared during the same time frame.

Provided by lazyme

Categories     Whole Turkey

Time 5h

Yield 12 serving(s)

Number Of Ingredients 29

4 quarts water
1 cup coarse salt
18 lbs turkey, neck and giblets reserved for Giblet Broth
1 cup butter, cut into pieces, room temperature
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
2 tablespoons chopped fresh thyme or 1 tablespoon dried thyme
1 tablespoon grated orange peel
1 teaspoon grated lemon peel
3/4 teaspoon salt
3/4 teaspoon pepper
6 tablespoons butter
6 tablespoons all-purpose flour
chopped turkey neck meat and giblets reserved from giblet broth
3 hard-boiled eggs, finely chopped
3 tablespoons brandy
2 tablespoons butter
neck and giblets reserved from 18-pound turkey (discard liver, if desired)
1 1/2 cups chopped carrots
1 cup chopped onion
1/2 cup chopped celery
5 cups water
1 cup dry white wine
leek (white and pale green parts only)
8 parsley sprigs thyme
2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
2 bay leaves
2 whole cloves
1/4 teaspoon whole black peppercorn

Steps:

  • FOR TURKEY:.
  • Combine 4 quarts water and 1 cup coarse salt in very large bowl.
  • Let stand until salt dissolves, whisking occasionally, about 10 minutes.
  • Place turkey in salted water, turning to coat.
  • Let turkey stand at room temperature 2 hours, turning occasionally.
  • Rinse turkey and pat dry with paper towels.
  • Place turkey on rack set in large roasting pan.
  • Tuck wings under turkey body.
  • Position oven rack in bottom third of oven and preheat to 325°F
  • Whisk butter, orange juice, lemon juice, thyme, orange peel, lemon peel, 3/4 teaspoon salt and pepper in medium bowl until well blended.
  • Rub 1/4 cup thyme butter inside turkey.
  • Spoon stuffing loosely into main cavity and neck cavity.
  • Generously rub remaining thyme butter over turkey.
  • Tie legs together loosely to hold shape of turkey.
  • Roast turkey until golden, basting occasionally with pan drippings, about 2 hours.
  • Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into innermost part of thigh registers 180°F or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 1 1/2 hours longer.
  • Transfer turkey to platter.
  • Tent turkey with foil and let stand while preparing gravy.
  • FOR GRAVY:.
  • Strain pan juices from roasting pan into large glass measuring cup.
  • Spoon fat off top of pan juices.
  • Pour juices and Giblet Broth into heavy medium saucepan.
  • Boil broth mixture until reduced to 3 cups, about 10 minutes.
  • Melt butter in heavy large saucepan over medium heat.
  • Add flour; cook until golden brown, stirring often, about 3 minutes.
  • Whisk in reduced broth mixture.
  • Simmer until gravy thickens, stirring occasionally, about 5 minutes.
  • Season to taste with salt and pepper.
  • Add reserved chopped neck meat and giblets, eggs and brandy; simmer 5 minutes longer.
  • Transfer to bowl.
  • Serve gravy with turkey.
  • FOR GIBLET BROTH:.
  • Melt butter in heavy large pot over medium-high heat.
  • Add neck and giblets; saute until brown, about 10 minutes.
  • Using slotted spoon, transfer neck and giblets to plate.
  • Add carrots, onion and celery to pot.
  • Saute until vegetables brown, about 10 minutes.
  • Add water, wine, neck and giblets to vegetables; bring to boil.
  • Add all remaining ingredients to pot.
  • Reduce heat to medium-low; partially cover and simmer until giblets are very tender, about 1 1/2 hours.
  • Using slotted spoon, transfer neck and giblets to plate.
  • Cool.
  • Carefully remove all meat from turkey neck.
  • Chop neck meat and giblets; reserve for gravy.
  • Strain broth into bowl, pressing on solids. (Broth and giblets can be made 1 day ahead. Cover separately and chill.)
  • Makes about 3 1/2 cups.

Nutrition Facts : Calories 1371.1, Fat 79.2, SaturatedFat 30.4, Cholesterol 570.7, Sodium 10266.8, Carbohydrate 7.9, Fiber 1.2, Sugar 2.3, Protein 141.7

ROAST TURKEY WITH HERBED BREAD STUFFING AND GIBLET GRAVY



Roast Turkey with Herbed Bread Stuffing and Giblet Gravy image

Categories     Poultry     turkey     Roast     Thanksgiving     Stuffing/Dressing     Fall     Gourmet

Yield Makes 8 servings

Number Of Ingredients 10

12- to 14-lb kosher turkey, feathers removed if necessary, neck and giblets (excluding liver) reserved for making stock
Herbed bread stuffing
3/4 stick unsalted butter
1/4 cup chicken broth
1/4 cup water
For gravy
Pan juices reserved from turkey
4 cups turkey giblet stock
1/4 cup all-purpose flour
Garnish: fresh sage, rosemary, and thyme sprigs

Steps:

  • Make turkey giblet stock and herbed bread stuffing.
  • Roast turkey:
  • Preheat oven to 425°F.
  • Rinse turkey inside and out and pat dry. Season with salt and pepper inside and out. Loosely fill neck cavity with some of stuffing. Fold neck skin under body and fasten with a small skewer. Loosely fill body cavity with some stuffing and tie drumsticks together with kitchen string. Transfer remaining stuffing to a buttered 3-quart shallow baking dish and chill, covered. Secure wings to body with small skewers if desired for a nicer appearance.
  • Put turkey on a rack set in a flameproof roasting pan. Roast turkey in middle of oven 30 minutes. Melt 1/2 stick butter. Reduce oven temperature to 325°F and pour melted butter over turkey. Roast turkey, basting every 20 minutes, for 3 to 3 1/2 hours more, or until a thermometer inserted in center of stuffing in body cavity registers 165°F (thigh will be about 180°F). Transfer turkey to a heated platter and keep juices in pan. Remove skewers and discard string. Transfer stuffing from cavities to a serving dish and keep warm, covered. Let turkey stand at least 30 minutes and up to 45.
  • Increase temperature to 375°F. Stir together chicken broth and water and drizzle over uncooked stuffing in baking dish. Dot stuffing with remaining 2 tablespoons butter and bake in middle of oven 40 minutes while turkey stands; for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover after 10 minutes.
  • Make gravy:
  • Skim fat from pan juices and reserve 1/4 cup fat. Add 1 cup giblet stock to roasting pan and deglaze over moderately high heat, scraping up brown bits. Add to remaining 3 cups stock and bring to a simmer. Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes. Add hot stock to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, until thickened, about 10 minutes. Stir in additional juices from turkey platter and season gravy with salt and pepper.

ROAST TURKEY WITH HERBED BREAD STUFFING AND GIBLET GRAVY



Roast Turkey With Herbed Bread Stuffing and Giblet Gravy image

Make and share this Roast Turkey With Herbed Bread Stuffing and Giblet Gravy recipe from Food.com.

Provided by lazyme

Categories     Whole Turkey

Time 3h50m

Yield 8 serving(s)

Number Of Ingredients 10

14 lbs turkey, neck and giblets reserved for making stock
3/8 cup unsalted butter
1/4 cup chicken broth
1/4 cup water
pan juices, reserved from turkey
4 cups turkey giblet stock
1/4 cup all-purpose flour
fresh sage sprig, garnish
fresh rosemary sprig, garnish
fresh thyme sprig, garnish

Steps:

  • Make turkey giblet stock and herbed bread stuffing.
  • Roast turkey:.
  • Preheat oven to 425°F.
  • Rinse turkey inside and out and pat dry.
  • Season with salt and pepper inside and out.
  • Loosely fill neck cavity with some of stuffing.
  • Fold neck skin under body and fasten with a small skewer.
  • Loosely fill body cavity with some stuffing and tie drumsticks together with kitchen string.
  • Transfer remaining stuffing to a buttered 3-quart shallow baking dish and chill, covered.
  • Secure wings to body with small skewers if desired for a nicer appearance.
  • Put turkey on a rack set in a flameproof roasting pan.
  • Roast turkey in middle of oven 30 minutes.
  • Melt 1/2 stick butter.
  • Reduce oven temperature to 325°F and pour melted butter over turkey.
  • Roast turkey, basting every 20 minutes, for 3 to 3 1/2 hours more, or until a thermometer inserted in center of stuffing in body cavity registers 165°F (thigh will be about 180°F).
  • Transfer turkey to a heated platter and keep juices in pan.
  • Remove skewers and discard string.
  • Transfer stuffing from cavities to a serving dish and keep warm, covered.
  • Let turkey stand at least 30 minutes and up to 45.
  • Increase temperature to 375°F
  • Stir together chicken broth and water and drizzle over uncooked stuffing in baking dish.
  • Dot stuffing with remaining 2 tablespoons butter and bake in middle of oven 40 minutes while turkey stands; for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover after 10 minutes.
  • Make gravy:.
  • Skim fat from pan juices and reserve 1/4 cup fat.
  • Add 1 cup giblet stock to roasting pan and deglaze over moderately high heat, scraping up brown bits.
  • Add to remaining 3 cups stock and bring to a simmer.
  • Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes.
  • Add hot stock to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, until thickened, about 10 minutes.
  • Stir in additional juices from turkey platter and season gravy with salt and pepper.
  • Note:.
  • If you choose not to cook your stuffing inside the bird, your turkey will take less time to roast, only about 2 to 3 hours (thigh should register 170°F).

Nutrition Facts : Calories 1362.9, Fat 72.4, SaturatedFat 23.4, Cholesterol 563.1, Sodium 541.2, Carbohydrate 3, Fiber 0.1, Protein 162.9

Tips:

  • Thaw the turkey properly: Place the frozen turkey in the refrigerator for 24 hours per 5 pounds of weight. For faster thawing, submerge the turkey in cold water, changing the water every 30 minutes until thawed.
  • Stuff the turkey loosely: Overstuffing can cause the turkey to cook unevenly. Aim for 3/4 cup of stuffing per pound of turkey.
  • Truss the turkey securely: This will help the turkey keep its shape while cooking.
  • Roast the turkey breast-side up: This will help the breast meat cook evenly.
  • Baste the turkey regularly: This will help keep the turkey moist and flavorful.
  • Use a meat thermometer to check the internal temperature of the turkey: The turkey is done when the internal temperature reaches 165°F in the thickest part of the thigh.
  • Let the turkey rest before carving: This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Roast turkey with country ham stuffing and giblet gravy is a classic holiday dish that is sure to impress your guests. With a little planning and preparation, you can easily make this delicious meal at home. Be sure to follow the tips above to ensure that your turkey is cooked perfectly. Serve the turkey with your favorite sides, such as mashed potatoes, green bean casserole, and stuffing. Enjoy!

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