Ingredients
- 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
Directions
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.