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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