Stuffing yields 10 cups.
3 cups cubed crustless day-old white bread
3 cups cubed crustless day-old whole wheat bread
1-1/2 cups cubed fully cooked low-fat ham
3 cups chopped onion
2 cups chopped celery
1-1/2 teaspoons rubbed sage
1-1/2 teaspoons dried thyme
1/2 teaspoon pepper
1-1/2 cups low-sodium chicken broth
1 turkey (12 pounds)
Place bread cubes in a single layer in a 13-in. x 9-in. x 2-in. baking pan. Bake at 3250 for 20-25 minutes or until golden, stirring occasionally. Place in a large bowl; set aside. In a large skillet coated with non-stick cooking spray, cook ham 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 to 4-1/2 hours or until meat thermometer reads 185°. When the turkey begins to brown, cover lightly with a tent of aluminum foil. Remove all stuffing. Yield: 14 servings. Editor’s Note: Stuffing may be baked in a 3-qt. covered baking dish coated with nonstick cooking spray at 325° for 70 minutes (uncover for the last 10 minutes).