Herb turkey with stuffing

Submitted by Cook on Sun, 2011-02-27 20:11

Description

Roast turkey comes out tender and moist with the basting sauce, while the herb stuffing provides a delicious flavor. This is an ideal dish to celebrate.

Ingredients

3 1⁄4 cups
chicken broth
1 cup
butter
1 1⁄2 teaspoon
salt
1 teaspoon
thyme (dried)
2 1⁄4 teaspoons
marjoram (dried)
1 1⁄4 teaspoon
rosemary (dried)
1⁄4 cup
parsley (fresh leaves, finely chopped)
2 teaspoons
chives (dried)
1 pound
bread (sliced)
1 pound
pork sausage
4 cups
celery (thinly sliced)
3 cups
carrots (thinly sliced)
1⁄2 cup
fresh mushrooms (chopped)
1⁄2 cup
ham (fully cooked, cubed)
2 cups
green onions (sliced)
2 cups
pecans (chopped)
1  
apple (tart apple, chopped)
1 cup
apricots (dried)
1 tablespoon
sage
1 pinch
nutmeg (ground)
4  
eggs (lightly beaten)
1  
turkey (16 to 18 pounds)

Instructions

Basting sauce

  1. In a pan, bring 2 1/2 cups chicken broth, 1/2 cup butter and 1 teaspoon salt to a boil. Add herbs and
    set aside.

Dressing

  1. Toast bread; cut into 1/2 inch cubes. Place in a bowl.
  2. In a
    skillet, brown sausage; remove with slotted spoon and add to bread.
  3. Add 1/2 cup butter
    to drippings; saute celery, carrots, mushrooms, ham and onions for 15 min. Add to bread mixture; stir in pecans, apple, apricots, sage, 2 teaspoons dried marjoram, 1 teaspoon dried rosemary, 1 teaspoon salt and ground nutmeg.
  4. Add eggs and 3/4 cup basting sauce; mix lightly.

Roast

  1. 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.
  2. Bake, uncovered at 325° F for 5 to 5 1/2 hours or until thermometer reads 185° F, basting every 30 min.
  3. When turkey begins to brown, cover lightly with foil. Add broth to remaining dressing; mix
    lightly.
  4. Place the rest of the stuffing in a greased 2-1/2 quarts baking dish and chill. Cover and bake at 325° F for 1 hour; uncover and bake 10 min.

Notes

Adapt the sauce and the side dishes to the special occasion. Serve with cranberry sauce or on a bed of cranberries for Thanksgiving and serve with bread sauce for Christmas.