Breast of Turkey with Ham Stuffing

Breast of Turkey with Ham stuffing

Ham Stuffin:

1/3 cup milk

2 eggs

1 TB catsup

1 TB mustard

1/8 tsp pepper

2/3 cup white soft bread crumbs

1 lb ground smoked ham

2 TB finely chopped onions

1 TB chopped parsley

5-8 lb turkey breast thawed

2 tsp salt

½ tsp pepper

1 tsp dried thyme leaves (regular)

¼ cup butter or margarine, melted

2 cans (10 ¾ oz)

condensed chicken broth, undiluted

1 medium onion, quartered

3 stalks celery, cut up

1 medium carrot, cut up

1 bay leaf

5 pepper corns

2 parsley sprigs

2 TB flour

1.     Make ham stuffing: In large bowl combine milk, eggs, catsup, mustard, and 1/8 tsp pepper.  Beat until well blended.  Stir in bread crumbs; let mixture stand several minutes.  Add ham, chopped, onion and parsley.  Mix.

2.     Wash turkey breast inside and out under cold running water.  Dry well with paper towels. 

3.     Preheat oven to 325 with sharp knife, bone turkey, being careful not to cut skin off breast.  Carefully cut around breastbone and remove; reserve bone.  Lay breast flat, skin side down.  Combine salt, pepper and thyme.  Rub ½ of mixture into meat. 

4.     Spread ham filling evenly over surface of turkey.  Close breast with skewers, lace together with string.  Rub rest of thyme mixture into skin of turkey.  Place on rack, skewer side down in shallow roasting pan.  Brush top with melted butter.  Roast uncovered 2 to 2 ½ hours or until nicely browned.  Baste with drippings every ½ hour.

5.     Meanwhile in large sauce pan cook turkey bones with chicken broth, 4 cups water and everything but flour.  Simmer uncovered 2 hours or until broth is reduce to 2 cups. 

6.     When turkey is done, stir 2 TB flour into pan drippings, stirring until slightly brown.  Stir in 2 cups turkey broth.  Bring to boiling.  Reduce heat and simmer, stirring until thickened (approx.. 5 minutes).  Strain. 

7.     Slice turkey breast with stuffing, thin. Serve with gravy.