How to make it

  • Heat 1 TB.oil in 12-inch skillet over medium-high heat.
  • Add ham; reduce heat to low and cook about 5 mins.
  • Add another 1 TB. oil annd the garlic; saute until garlic is fragrant, about 1 minute.
  • Increase heat to medium-high; stir in spinach, nutmeg, and a light sprinkling of salt and pepper, and cook 2 to 3 minutes.
  • Transfer to a bowl
  • Stir in cheese, raisins and bread crumbs; adjust seasonings and stir in eggs. (I added a little extra nutmeg).
  • Adjust oven rack to center position; heat to 400 F.
  • Cut a 30-inch piece of kitchen twine and lay it vertically on a work surface.
  • Then cut 6 to 8 18-inch pieces of twine and lay them across the middle of the long piece of twine, about 1 and 1/2 to 2 inches apart.
  • Center turkey breast, skin side down, on the twine.
  • Season turkey with 1/2 tsp.each salt and pepper.
  • Place stuffing along center breastbone area
  • Using both (and probably a spare pair) of hands bring both sides of turkey up around stuffing.
  • Alternating between ends (so turkey is evenly stuffed), tie turkey crosswise with the 18 inch pieces of twine. (This did take two people - one to hold it together and one to tie)
  • Tie turkey once with the 30-inch piece of twine around the length to reinforce.
  • Snip off long ends of twine - actually my SIL and I used a few turkey skewers to close up the ends
  • Coat a heavy cookie sheet with sides with cooking spray; ( I actually used this huge 12 x 20 inch flat sheet cake pan I have)
  • Set turkey in center, skin side up.
  • Brush with 1 TB. of oil and season the skin with 1/2 tsp of salt and 3/4 tsp. of pepper.
  • Roast turkey 45 minutes.
  • While roasting toss potatoes with remaining 2 TBS. oil and sprinkle with salt and pepper.
  • After turkey has roasted 45 minutes, remove from oven; and place potatoes, cut-side down, in a single layer around turkey
  • Return to oven; roast until potatoes are golden and crispy and a meat thermometer inserted in the thickest part of the turkey reads 160 degrees
  • Total cooking time about: 1 and 1/2 to 1 and 3/4 hours.
  • Transfer turkey to cutting board; let rest 20 minutes
  • Keep potatoes warm in covered bowl
  • Set sheet over two burners on low; add wine. stirring to loosen browned bits.
  • Pour drippings into a pan ; add stock and simmer, Whisk in cornstarch and simmer until thickened
  • Slice turkey, and serve with potatoes and sauce.
  • I had almost 9 pounds of bird so we cooked it longer.
  • We also had gravy left from T-Day in the freezer that we used instead.
  • We tweaked this recipe adding raisin, not using raisin, we used pecans one time but we can't take all the credit. Pam Anderson originally came out with this recipe over a year ago.

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    " It was excellent "
    momo_55grandma ate it and said...
    love this recipe high5 thanks bunches
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