HERBED TURKEY AND DRESSING

Herbed Turkey and Dressing image

Provided by Taste of Home

Categories Dinner

Time 5h55m

Yield 14-16 servings (18 cups dressing).

Number Of Ingredients 28

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BASTING SAUCE:
2-1/4 cups chicken broth
1/2 cup butter, cubed
1/2 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon each dried marjoram, rubbed sage and dried rosemary, crushed
1/4 cup minced fresh parsley
2 tablespoons minced chives
DRESSING:
1 loaf (1 pound) sliced bread
1 pound bulk pork sausage
1/2 cup butter, cubed
4 cups thinly sliced celery
3 cups thinly sliced carrots
1/2 pound fresh mushrooms, chopped
1/2 pound cubed fully cooked ham
2 cups green onions
2 cups chopped pecans
1 large tart apple, chopped
1 cup chopped dried apricots
1 tablespoon rubbed sage
2 teaspoons dried marjoram
1 teaspoon dried rosemary, crushed
1 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup egg substitute
1 turkey (16 to 18 pounds)
1 cup chicken broth

Steps:

In a small saucepan, combine the broth, butter and salt; bring to a boil. Add herbs; set aside. , Toast bread; cut into 1/2-in. cubes. Place in a bowl. In a skillet, cook sausage over medium heat until no longer pink; remove with slotted spoon and add to bread. Add butter to drippings; saute the celery, carrots, mushrooms, ham and onions for 15 minutes. , Add to bread mixture; stir in the nuts, fruit and seasonings. Add egg substitute 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° for 5 to 5-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting every 30 minutes. When turkey begins to brown, cover lightly with foil. , Add broth to remaining dressing; toss to coat. Place in a greased 2-1/2-qt. baking dish; refrigerate. Remove from the refrigerator 30 minutes before baking. Cover and bake at 325° for 1 hour; uncover and bake 10 minutes.

Nutrition Facts :