Herbed Turkey and Dressing |
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Prep Time: 55 Minutes Cook Time: 0 Minutes |
Ready In: 55 Minutes Servings: 14 |
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Whenever I serve this succulent golden turkey and delectable dressing, guests fill their plates and I'm buried in compliments. This recipe always makes a holiday dinner one to remember. It's well worth the time. -Marilyn Clay, Palatine, Illinois Ingredients:
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 |
Directions:
1. In a small saucepan, combine the broth, butter and salt; bring to a boil. Add herbs; set aside.
2. 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.
3. Add to bread mixture; stir in the nuts, fruit and seasonings. Add egg substitute and 3/4 cup basting sauce; mix lightly.
4. 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.
5. 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.
6. 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. Yield: 14-16 servings (18 cups dressing).
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