Herbed Turkey and Dressing Recipe

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

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

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

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

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 celery, carrots, mushrooms, ham and onions for 15 minutes.

Add to bread mixture; stir in the nuts, fruit and seasonings. Add egg substitute 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° for 5 to 5-1/2 hours or until a meat thermometer reads 180° for the turkey and 165° for the stuffing, 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-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).

14-16 Servings

Prep: 55 min. + chilling

Bake: 5 hours