Roast Turkey with Ham and Mushroom Stuffing
Ingredients
- 1 turkey (about 15 lb/6.75 kg)
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) black pepper
- 3 tbsp (45 mL) dry sherry
- 3 tbsp (45 mL) butter, melted
- 1/4 cup (60 mL) all-purpose flour
- 2-1/2 cups (625 mL) turkey stock or chicken stock
- Ham and Mushroom Stuffing:
- 12 oz (375 g) smoked ham
- 1 lb (500 g) white mushrooms or cremini mushrooms
- 1/3 cup (75 mL) butter
- 1-1/3 cups (325 mL) minced celery
- 1/2 cup (125 mL) minced shallots
- 1/2 tsp (2 mL) (approx) salt
- 1/4 tsp (1 mL) each nutmeg and black pepper
- Generous pinch ground cloves
- 1 turkey liver, minced
- 1/4 cup (60 mL) dry sherry
- 1/3 cup (75 mL) chopped parsley
- 1 tbsp (15 mL) fresh thyme leaves (substitute 1 tsp/5 mL dried thyme)
- 6 cups (1.5 L) cubed bread (1/2-inch/1 cm cubes)
- 1 egg
- 1/2 cup (125 mL) turkey stock or chicken stock
Preparation
Ham and Mushroom Stuffing: In food processor, mince ham. Transfer to large bowl.
Break up half of the mushrooms into a few pieces each; chop finely in food processor. Slice remaining mushrooms; set aside.
In skillet, melt 3 tbsp/45 mL of the butter over medium heat; add celery, shallots, salt, nutmeg, pepper and cloves. Fry until celery is softened.
Add finely chopped mushrooms, liver and sherry; fry, stirring, until mushrooms are wilted and mixture is moist but no liquid pools. Scrape into bowl with ham.
In large skillet, melt remaining butter over medium-high heat; fry sliced mushrooms and pinch salt until lightly browned. Add ham mixture with parsley and thyme; mix well. Fold in bread. Beat egg with stock; mix into stuffing.
Stuff back and neck cavities of turkey with Ham and Mushroom Stuffing, placing remaining stuffing in covered casserole dish. Sprinkle turkey with salt and pepper. Place turkey, breast side down, on rack in roasting pan. Roast in 350°F/180°C convection or 375°F/190°C conventional oven for 30 minutes.
Mix sherry and butter; continue roasting turkey for 60 minutes, basting every 15 minutes with sherry mixture.
Remove from oven; carefully flip turkey, breast side up.
Spoon some pan juices over extra stuffing in casserole dish; bake, covered, for 45 to 60 minutes.
Meanwhile, roast turkey, basting often with pan juices, until juices run clear or thermometer inserted in thickest part of thigh reads 165°F/74°C, 1 to 1-1/2 hours.
Transfer turkey to serving platter; keeping warm (in oven with door open), let rest for 15 minutes. (Do not tent with foil, as steam will soften crispy skin.)
Skim all but about 2 tbsp/30 mL fat from pan. Place roasting pan over medium-low heat; whisking, sprinkle with flour. When flour no longer smells raw, whisk in stock. Simmer, stirring, until thickened, about 5 minutes.
Serve turkey with Ham and Mushroom Stuffing and gravy.
Makes 14 servings.
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