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Herbed Turkey and Dressing

 
Herbed Turkey and Dressing
261

Bring a new look to the holiday with this succulent dish that rounds out any family tradition.

Yield

16

servings

Prep

30

min

Cook

5

hrs

Ready

6

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

2 ¼ cups chicken broth
½ cup butter
or margarine
½ teaspoon salt
1 teaspoon thyme
*
¼ teaspoon marjoram
*
¼ teaspoon rosemary leaves
*
¼ cup parsley leaves
fresh, chopped
2 tablespoons chives
dried
1 pound bread
sliced
1 pound sausage meat
*
½ cup butter
or margarine
4 cups celery
thinly sliced
3 cups carrots
thinly sliced
½ pound mushrooms
fresh, chopped
½ pound ham
fully cooked, cubed
2 cups scallions, spring or green onions
sliced
2 cups pecans
chopped
1 each Granny Smith apples
chopped
1 cup apricots, dried
dried, chopped
*
1 tablespoon sage leaves
rubbed
*
2 teaspoons marjoram
dried
*
1 teaspoon rosemary leaves
dried
1 teaspoon salt
teaspoon nutmeg
ground
*
4 large eggs
lightly beaten
16 pounds turkey
whole
1 cup chicken broth

Directions

In a pan, bring broth, butter and salt to a boil. Add herbs; set aside.

Toast bread; cut into ½ inch cubes. Place in a bowl.

In skillet, brown sausage.

Remove with slotted spoon and add to the bread.

Add butter to drippings.

Sauté celery, carrots, mushrooms, ham and onions for 15 minutes. Add to bread mixture. Stir in next eight ingredients. Add eggs and ¾ 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 5½ hours or until thermometer reads 185 degrees, basting every 30 minutes.

When turkey begins to brown, cover lightly with foil.

Meanwhile, add broth to remaining dressing; mix lightly. Place in a greased 2½ quart baking dish; chill.

Cover and bake at 325 degrees for 1 hour. Uncover and bake 10 minutes.

 

* not incl. in nutrient facts

Reviews

about 16 years

I have actually used this recipe two Thanksgivings in a row. I added about half the basting sauce to cover my 17 pound bird and then put in in a bag. Make sure the bag doesn't touch the skin or it will stick, basting sauce or not! About a half hour before it is done, I remove the bag, use the rest of the basting sauce, or most of it, and raise the temperature to 375 degrees. My turkey browns beautifully. And the dressing is moist and delicious. Another suggestion: add a bag of cranberries, make a large amount, and bake the rest of the dressing in a casserole dish on the side. It's like having two different kinds of dressing.

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Nutrition Facts

Serving Size 670g (23.6 oz)
Amount per Serving
Calories 120544% of calories from fat
 % Daily Value *
Total Fat 58g 90%
Saturated Fat 19g 93%
Trans Fat 0g
Cholesterol 428mg 143%
Sodium 1064mg 44%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 15%
Sugars g
Protein 281g
Vitamin A 92% Vitamin C 11%
Calcium 19% Iron 48%
* based on a 2,000 calorie diet How is this calculated?

 

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