Monday, November 13, 2006

Herbed Turkey and Dressing

Basting Sauce:
2 1/4 c. chicken broth
1/2 c. butter
1/2 t. salt
1 t. dried thyme
1/4 t. EACH dried marjoram, rosemary and rubbed sage
1/4 c. chopped fresh parsley
2 T. dried chives (optional since they are expensive)

1 loaf (1 lb.) sliced white bread
1 lb. bulk pork sausage
1/2 c. butter
4 c. thinly sliced celery
3 c. thinly sliced carrots
1/2 lb. fresh mushrooms, chopped
1/2 lb. cubed fully cooked ham
2 c. sliced green onions
2 c. chopped pecans
1 large tart apple
1 c. chopped dried apricots
1 T. rubbed sage
2. t. dried marjoram
1 t. dried rosemary
1 t. salt
1/8 t. g. nutmeg
4 eggs, lightly beaten
1 turkey (16-18 lbs.)
1 c. chicken broth

In pan, bring broth, butter and salt to a boil. Add herbs; set aside. Toast bread; cut into 1/2 inch 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 imnutes. Add to bread mixture; stir in next eight ingredietns. Add eggs and 3/4 c. basting sauce: mix lightly. Stuff turkey with about 8 cups of dressing. Skewer openings; tie drumsticks together. Place on a rack in roasting pan. Baste with some of the remaining basting sauce. Bake, uncovered, at 325 degrees for 5-5 1/2 hours or until thermometer reads 185., basting every 30 minutes. When turkey begins to brown, cover lightly with foil. Add broth to remaining dressing; mix lightly. Place in a agreased 2-1/2 qt. baking dish;chill. Cover and bake at 325 for 1 hour; uncover and bake 10 minutes.

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