Shelly's Recipe

HERBED TURKEY AND DRESSING

Category: Turkey

Basting sauce
2 1/4 cups chicken broth
1/2 cup butter
1/2 tsp salt
1 tsp thyme
1/4 tsp dried marjoram, rosemary and rubbed sage
1/4 cup chopped fresh parsley
2 tbsp dried chives

Dressing
1 lb loaf sliced bread, toasted and cut into 1/2 inch cubes
1 lb bulk pork sausage
1/4 cup butter
4 cups thinly sliced celery
3 cups thinly sliced carrots
1/2 lb fresh mushrooms, chopped
1/2 lb cubed fully cooked ham
2 cups sliced green onions
2 cups chopped pecans
1 large tart apple, chopped
1 cup chopped dried apricots
1 tbsp rubbed sage
2 tsp dried marjoram
1 tsp dried rosemary and salt
1/8 tsp ground nutmeg
4 eggs, slightly beaten

16-18 lb turkey, cleaned and wiped dry with paper towels
1 cup chockn broth

Basting sauce: In a pan, broing broth, butter and salt to a boil. Add herbs; set aside.

Dressing: Place toasted bread cubes in a large bowl. In a skillet, brown sausage; remove with a slotted spoon and add to bread. To skillet, add butter to drippings; saute vegetables and ham for 15 minutes. Add to bread mixture, along with next 8 ingredients. Add eggs and 3/4 cup basting sauce; mix lightly.

Stuff turkey with 8 cups dressing. Skewer openings; tie drumsticks together and place on a rack in a roasting pan. Bake, uncovered, at 325, for 5 to 5 1/2 hours or until thermometer reads 185 degrees; baste every 30 minutes.

When turkey begins to brown, cover lightly with foil. Add broth to remaining dressing; mix lightly and place in a greased 2 1/2 quart baking dish; chill. Cover and bake for 1 hour and then uncover and bake and additional 10 minutes.