Herbed Turkey and Dressing Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 805
  • Fat:
  • 41 g
  • Saturated Fat:
  • 14 g
  • Cholesterol:
  • 220 mg
  • Sodium:
  • 1208 mg
  • Carbohydrate:
  • 30 g
  • Fiber:
  • 5 g
  • Protein:
  • 78 g


Mexican Casserole

My husband and I both work full-time, so we have little time to cook. This dish is quick and delicious. We freeze... View this recipe »



Turkey and Stuffing Tips

ANY DRESSING can be used to stuff a turkey. For food safety reasons, review these pointers before cooking your... Read more »


Herbed Turkey and Dressing

Taste of Home - try a FREE ISSUE today!

Whenever I serve this succulent golden turkey and delectable dressing, guests fill their plates and I'm buried in compliments. This recipe always makes a holiday dinner one to remember. It's well worth the time. -Marilyn Clay, Palatine, Illinois

SERVINGS: 14-16

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 55 min. + chilling Bake: 5 hours

Ingredients:

  • BASTING SAUCE:
  • 2-1/4 cups chicken broth
  • 1/2 cup butter, cubed
  • 1/2 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/4 teaspoon each dried marjoram, rubbed sage and dried rosemary, crushed
  • 1/4 cup minced fresh parsley
  • 2 tablespoons minced chives
  • DRESSING:
  • 1 loaf (1 pound) sliced bread
  • 1 pound bulk pork sausage
  • 1/2 cup butter, cubed
  • 4 cups thinly sliced celery
  • 3 cups thinly sliced carrots
  • 1/2 pound fresh mushrooms, chopped
  • 1/2 pound cubed fully cooked ham
  • 2 cups green onions
  • 2 cups chopped pecans
  • 1 large tart apple, chopped
  • 1 cup chopped dried apricots
  • 1 tablespoon rubbed sage
  • 2 teaspoons dried marjoram
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 cup egg substitute
  • 1 turkey (16 to 18 pounds)
  • 1 cup chicken broth

Directions:

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, cook sausage over medium heat until no longer pink; 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 the nuts, fruit and seasonings. Add egg substitute 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 a meat thermometer reads 180° for the turkey and 165° for the stuffing, 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; refrigerate. Remove from the refrigerator 30 minutes before baking. Cover and bake at 325° for 1 hour; uncover and bake 10 minutes. Yield: 14-16 servings (18 cups dressing).


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.