1 teaspoon each dried thyme, tarragon and marjoram
1 turkey (10 to 12 pounds)
2 cans (14-1/2 ounces each) chicken broth
3 tablespoons butter
In a large skillet, cook the pork, beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine egg substitute, poultry seasoning, parsley, celery leaves, 1 teaspoon salt, 1 teaspoon pepper and 1/2 teaspoon garlic powder. Add meat mixture and rice.
Just before baking, stuff turkey. Skewer openings; tie drumsticks together. Place on a rack in roasting pan. Combine the garlic, thyme, tarragon, marjoram and remaining salt, pepper and garlic powder; rub over turkey. Add broth and butter to pan.
Bake at 325° for 4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting frequently. When turkey begins to brown, cover lightly with a tent of aluminum foil. Remove all dressing.
Editor's Note: Dressing may be baked in a greased 2-1/2-qt. covered baking dish at 325° for 70 minutes (uncover during the last 10 minutes). Dressing yields about 8 cups.