Herbed Turkey and Dressing Recipe

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).

Herbed Turkey and Dressing published in Taste of Home December/January 1996, p25