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Herbed Turkey and Dressing Recipe

Herbed Turkey and Dressing Recipe photo by Taste of Home

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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

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Herbed Turkey and Dressing Recipe

Prep: 55 min. + chilling Bake: 5 hours

Yield: 14-16 Servings

55 300 355

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 small saucepan, combine the broth, butter and salt; bring 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 the 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 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; toss to coat. 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).

Nutritional Facts 1 serving (1 each) equals 805 calories, 41 g fat (14 g saturated fat), 220 mg cholesterol, 1,208 mg sodium, 30 g carbohydrate, 5 g fiber, 78 g protein.

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

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Herbed Turkey and Dressing

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Reviewed on Dec. 09, 2011 by mrsb1218

Wow. I made this recipe for my first Thanksgiving at our house and it was an absolute hit. My husband and I do not normally eat turkey - he couldn't keep his hands off!

Side note: my dog has severe allergies and he was actually able to eat the leftovers in his homemade dinners - what a revolution. A win for the whole family!

Reviewed on Jan. 01, 2011 by bernerlover

this is the best stuffing I've ever had. the original recipe of this from TOH said 4 eggs, this one says egg substitute-not sure why. I always use the 4 eggs. Company absolutely loves this turkey/stuffing-everyone says it's the best ever. It's a lot of work chopping but I do that the day before -then it's not so bad. I would give this 6 stars if available.