Herbed Turkey and Dressing

Herbed Turkey and Dressing

Recipe By : TASTE OF HOME DEC/JAN 1996

14 Preparation Time :

Categories : Holiday

Amount Measure Ingredient -- Preparation Method -- -- --

BASTING SAUCE:

2 1/4 cups chicken broth

1/2 teaspoon salt

1 teaspoon dried thyme

1/4 teaspoon each: dried marjoram, rosemary and 1/4 cup fresh parsley -- chopped

2 Tablespoons dried chives

DRESSING:

1 pound sliced bread

1 pound bulk pork sausage

1/2 cup butter or margarine

4 cups celery -- thinly sliced

3 cups carrots -- thinly sliced

1/2 pound fresh mushrooms -- chopped

1/2 pound fully cooked ham -- cubed

2 cups green onions -- sliced

2 cups chopped pecans

1 large tart apples -- chopped

1 cup dried apricots -- chopped

1 Tablespoon rubbed sage

2 teaspoons dried marjoram

1 teaspoon dried rosemary

1 teaspoon salt

1/8 teaspoon ground nutmeg

4 eggs -- lightly beaten

1 16 pound turkey -- (16 to 18)

1 cup chicken broth

1/2 cubes. Place in a bowl. In a skillet, brown sausage; remove with slotted spoon and add to bread. Add butter to drippings; saute celery, carrots, mushrooms, ham and onions for 15 min. Add to bread mixture; stir in next eight ingredients. Add eggs and 3/4 cup basting

sauce; mix lightly. Stuff turkey with about 8 cups dressing. Skewer openings;

tie drumsticks together. Place on rack in roasting pan. Baste with some of

5 to 5-1/2 hours or until thermometer reads

185 degrees, basting every

30 min. When turkey begins to brown, cover lightly with foil. Add broth to remaining dressing; mix lightly. Place in a greased

2-1/2 qt baking dish; chill. Cover and bake at

325 degrees for 1 hour; uncover and bake

10 min. - - - - - - - - - - - - - - - - - -