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How To make Herbed Turkey And Dressing

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Ingredients
 
 

BASTING SAUCE:


2 1/4
cup
chicken broth
1/2
cup
butter, or margarine
1/2
teaspoon
salt
1
teaspoon
dried thyme
1/4
teaspoon
dried marjoram
1/4
teaspoon
dried rosemary
1/4
cup
parsley, fresh, chopped
2
tablespoon
dried chives
 
 

 
 

DRESSING:


1
pound
sliced bread
1
pound
bulk pork sausage
1/2
cup
butter, or margarine
4
cup
celery, thinly sliced
3
cup
carrots, thinly sliced
1/2
pound
mushrooms, fresh, chopped
1/2
pound
fully cooked ham, cubed
2
cup
green onions, sliced
2
cup
pecans, chopped
1
each
tart apple, chopped
1
cup
dried apricots, chopped
1
tablespoon
rubbed sage
2
teaspoon
dried marjoram
1
teaspoon
dried rosemary
1
teaspoon
salt
1/8
teaspoon
nutmeg, ground
4
each
eggs, lightly beaten
1
each
turkey (16 to 18 lbs)
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 inch cubes. Place in a bowl. In skillet, brown sausage. Remove with slotted spoon and add to bread. Add butter to drippings. Saute celery, carrots, mushrooms, ham and onions for 15 minutes. 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 minutes.
When turkey begins to brown, cover lightly with foil.
Add broth to remaining dressing; mix lightly. Place in a greased 2-1/2 quart baking dish; chill. Cover and bake at 325 degrees for 1 hour. Uncover and bake 10 minutes.

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