Herbed Turkey and Dressing Recipe

5 3 5
Herbed Turkey and Dressing Recipe
Herbed Turkey and Dressing Recipe photo by Taste of Home
Publisher Photo

Herbed Turkey and Dressing Recipe

Read Reviews
5 3 5
Publisher Photo
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
MAKES:
14-16 servings
TOTAL TIME:
Prep: 55 min. + chilling Bake: 5 hours
MAKES:
14-16 servings
TOTAL 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 Jones Dairy Farm All Natural Pork Sausage Roll
  • 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).
Originally published as Herbed Turkey and Dressing in Taste of Home December/January 1996, p25

  • 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 Jones Dairy Farm All Natural Pork Sausage Roll
  • 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
  1. In a small saucepan, combine the broth, butter and salt; bring to a boil. Add herbs; set aside.
  2. 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.
  3. Add to bread mixture; stir in the nuts, fruit and seasonings. Add egg substitute and 3/4 cup basting sauce; mix lightly.
  4. 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.
  5. 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.
  6. 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).
Originally published as Herbed Turkey and Dressing in Taste of Home December/January 1996, p25

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klgould User ID: 1205937 9259
Reviewed Nov. 24, 2013

"This is the turkey & Dressing recipe I have been using for the past 8 years. It's always a hit. Love, love, love the flavor of this very moist and delicious Thanksgiving mainstay!"

MY REVIEW
mrsb1218 User ID: 4192408 200534
Reviewed Dec. 9, 2011

"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!"

MY REVIEW
bernerlover User ID: 2342652 7252
Reviewed Jan. 1, 2011

"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."

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