Baked Ham With Cornbread Apricot Stuffing

Baked Ham With Cornbread Apricot Stuffing

1 (4 pound) smoked boneless ham
1 (8-inch square) pan cornbread (homemade or mix)
1/2 cup chopped celery
2 tablespoons chopped onion
2 tablespoons butter
1/2 cup apricot preserves
1/2 cup chopped pecans
1/2 cup beef broth

Place ham on rack in shallow roasting pan. Bake at 325 degrees F for about 1 1/2 hours or until meat thermometer registers 140 degrees F. Slice to serve.

Meanwhile, crumble baked cornbread. Place in large mixing bowl.

In medium skillet, saute celery and onion in butter until onion is tender; stir in preserves and pecans; toss with cornbread. Turn into a greased 2-quart casserole. Drizzle broth over stuffing. Bake at 325 degrees F for 30-45 minutes, until heated through and lightly browned. Serve with smoked ham.

Yields 8 servings.

Dr. Pepper Roast Turkey Or Chicken With Herb Bread Stuffing

Dr. Pepper Roast Turkey Or Chicken With Herb Bread Stuffing

Source: Dr. Pepper

1 (6 to 8 pound) turkey or chicken
1/2 cup butter or margarine
1 cup onions, chopped
1 cup celery, chopped
1 cup parsley, chopped
1 1/2 quarts (6 cup) bread cubes, 1/2 inch
1 teaspoon salt
1/2 teaspoon thyme
I egg, slightly beaten
1/2 cup Dr. Pepper (plus 10 ounces Dr. Pepper for basting)

Rinse turkey or chicken in cold water, pat dry. Remove neck, wing tips, giblets and simmer in small amount of water to make broth (about 2 cups).

Melt butter or margarine and saut? onions and celery until tender but not brown, cool.

Combine bread cubes, salt, pepper, thyme and parsley. Add saut?ed vegetables and toss lightly. Add beaten egg, the 1/2 cup of Dr. Pepper, and broth.

Spoon about 1 cup of the stuffing into the neck cavity. Fasten skin to back with skewer.

Spoon stuffing into body cavity (do not pack), close body cavity by skewering skin together and lacing it closed with heavy string. Tie drumsticks to the tail.

Place turkey in roaster or pan breast side up and roast at 325 degrees F for about 3 hours or until done.

Baste frequently, first pouring from the bottle of Dr. Pepper, slowly over the bird. When all is poured, baste from the liquid in the pan, spooning over the bird at frequent intervals.

Meat Stuffing

Meat Stuffing

1 pound ground beef
1 pound ground pork
1 pound ground turkey
1 onion, chopped fine
1 cup bread crumbs
3 ribs celery, chopped fine
1 (8 ounce) can water chestnuts, drained and chopped fine
1/2 cup chopped parsley
2 teaspoons salt
2 teaspoons pepper
2 teaspoons poultry seasoning

Combine all ingredients well, but try to keep the mixture loose. Stuff turkey cavities loosely. Roast turkey at 325 degrees F, but add about 1/2 hour more for the stuffing to cook.

Depending on the size of the bird, you may have extra meat mixture. You can form it into a meat loaf and cook it with the turkey.