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Title: Herbed Turkey and Dressing
Categories: Poultry Dec Toh
Yield: 16 Servings
| BASTING SAUCE | ||
| 2 1/4 | c | Chicken broth |
| 1/2 | c | Butter or margarine |
| 1/2 | ts | Salt |
| 1 | ts | Dried thyme |
| 1/4 | ts | Ea dried marjoram, rosemary, |
| And rubbed sage | ||
| 1/4 | c | Chopped fresh parsley |
| 2 | tb | Dried chives |
| DRESSING | ||
| 1 | Loaf (1 lb) sliced bread | |
| 1 | lb | Bulk pork sausage |
| 1/2 | c | Butter or margarine |
| 4 | c | Thinly sliced celery |
| 3 | c | Thinly sliced carrots |
| 1/2 | lb | Fresh mushrooms, chopped |
| 1/2 | lb | Cubed fully cooked ham |
| 2 | c | Sliced green onions |
| 2 | c | Chopped pecans |
| 1 | lg | Tart apple, chopped |
| 1 | c | Chopped dried apricots |
| 1 | tb | Rubbed sage |
| 2 | ts | Dried marjoram |
| 1 | ts | Dried rosemary |
| 1 | ts | Salt |
| 1/8 | ts | Ground nutmeg |
| 4 | Eggs, lightly beaten | |
| 1 | Turkey (16 to 18 lbs) | |
| 1 | c | Chicken broth |
In a pan, bring broth, butter and salt to a boil. Add herbs; set aside. Toast bread; cut into 1/2-in 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 minutes. 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 remaining basting sauce. Bake, uncovered, at 325 for 5 to 5-1/2 hours or until thermomether reads 185, basting every 30 minutes. 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 for 1 hour; uncover and bake 10 minutes. Yield: 14-16 servings (18 cups dressing).
Taken from Taste of Home December/January 1996 issue
Enjoy!
From: Ssparks1
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