INGREDIENTS

INSTRUCTIONS

Make the stuffing:  In a shallow baking pan arrange the bread cubes in
one layer, bake  them in a preheated 325F. oven, stirring occasionally,
for 10 to 15  minutes, or until they are golden, and transfer them to a
large bowl.  In a large skillet saute 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 425F. oven for
30 minutes. Reduce  the oven temperature to 325F., 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 180F. 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 325F. 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.  Gourmet November 1991

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Nutrition (calculated from recipe ingredients)
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Calories: 28393
Calories From Fat: 14504
Total Fat: 1620.2g
Cholesterol: 11897.9mg
Sodium: 32101.1mg
Potassium: 29850.5mg
Carbohydrates: 153.7g
Fiber: 15.7g
Sugar: 38.1g
Protein: 3104.7g