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Herbed Turkey and Dressing

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

Printed from tasteofhome.com Nov 19, 2008

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Herbed Turkey and Dressing cont.

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

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

Printed from tasteofhome.com Nov 19, 2008

Herbed Turkey and Dressing

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).