Recipe By : TASTE OF HOME DEC/JAN 1996
Serving Size : 14 Preparation Time :0:00
Categories : Holiday
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
BASTING SAUCE:
2 1/4 cups chicken broth
1/2 cup butter or margarine
1/2 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon each: dried marjoram, rosemary and
1/4 cup fresh parsley -- chopped
2 Tablespoons dried chives
DRESSING:
1 pound sliced bread
1 pound bulk pork sausage
1/2 cup butter or margarine
4 cups celery -- thinly sliced
3 cups carrots -- thinly sliced
1/2 pound fresh mushrooms -- chopped
1/2 pound fully cooked ham -- cubed
2 cups green onions -- sliced
2 cups chopped pecans
1 large tart apples -- chopped
1 cup dried apricots -- chopped
1 Tablespoon rubbed sage
2 teaspoons dried marjoram
1 teaspoon dried rosemary
1 teaspoon salt
1/8 teaspoon ground nutmeg
4 eggs -- lightly beaten
1 16 pound turkey -- (16 to 18)
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" cubes. Place in a bowl. In a skillet, brown
sausage; remove with slotted spoon and add to bread. Add butter to drippings;
saute celery, carrots, mushrooms, ham and onions for 15 min. Add to bread
mixture; stir in next eight ingredients. Add eggs 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 degrees for 5 to 5-1/2
hours or until thermometer reads 185 degrees, basting every 30 min. When
turkey begins to brown, cover lightly with foil. Add broth to remaining
dressing; mix lightly. Place in a greased 2-1/2 qt baking dish; chill.
Cover and bake at 325 degrees for 1 hour; uncover and bake 10 min.
