Herbed Turkey & Dressing
Bring a new look to the holiday with this succulent dish that rounds out any family tradition.
Yield
16 servingsPrep
30 minCook
5 hrsReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
| ⅛ | teaspoon |
nutmeg
ground |
|
| 4 | large |
eggs
lightly beaten |
|
| 16 | pounds |
turkey
whole |
|
| 1 | cup |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
chicken broth
|
|
| 118 | ml |
butter
or margarine |
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
thyme
|
*
|
| 1.3 | ml |
marjoram
|
*
|
| 1.3 | ml |
rosemary leaves
|
|
| 59 | ml |
parsley leaves
fresh, chopped |
|
| 3E+1 | ml |
chives
dried |
|
| 453.6 | g |
bread
sliced |
|
| 453.6 | g |
sausage meat
|
* |
| 118 | ml |
butter
or margarine |
|
| 946 | ml |
celery
thinly sliced |
|
| 7.1E+2 | ml |
carrots
thinly sliced |
|
| 226.8 | g |
mushrooms
fresh, chopped |
|
| 226.8 | g |
ham
fully cooked, cubed |
|
| 473 | ml |
scallions, spring or green onions
sliced |
|
| 473 | ml |
pecans
chopped |
|
| 1 | each |
Granny Smith apples
chopped |
|
| 237 | ml |
apricots, dried
dried, chopped |
*
|
| 15 | ml |
sage leaves
rubbed |
*
|
| 1E+1 | ml |
marjoram
dried |
*
|
| 5 | ml |
rosemary leaves
dried |
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
nutmeg
ground |
|
| 4 | large |
eggs
lightly beaten |
|
| 7.3 | kg |
turkey
whole |
|
| 237 | ml |
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.
