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Herbed Turkey and Dressing

 Herbed Turkey and Dressing
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
14-16 ServingsPrep: 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

2 of 2

Herbed Turkey and Dressing (continued)

Ingredients (continued)

  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer