Ingredients
3 cups cubed day-old white bread, crust removed3 cups cubed day-old whole wheat bread, crust removed1-1/2 cups cubed fully cooked ham1/2 cup butter, cubed3 cups chopped onion2 cups chopped celery1-1/2 teaspoons rubbed sage1-1/2 teaspoons dried thyme1/2 teaspoon pepper1 to 1-1/2 cups chicken broth1 turkey (12 to 14 pounds)
Preparation
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.
