Herb turkey with stuffing


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.


3 1⁄4 c
chicken broth
1 c
1 1⁄2 t
1 t
thyme (dried)
2 1⁄4 t
marjoram (dried)
1 1⁄4 t
rosemary (dried)
1⁄4 c
parsley (fresh leaves, finely chopped)
2 t
chives (dried)
1 lb
bread (sliced)
1 lb
pork sausage
4 c
celery (thinly sliced)
3 c
carrots (thinly sliced)
1⁄2 c
fresh mushrooms (chopped)
1⁄2 c
ham (fully cooked, cubed)
2 c
green onions (sliced)
2 c
pecans (chopped)
apple (tart apple, chopped)
1 c
apricots (dried)
1 T
1 pn
nutmeg (ground)
eggs (lightly beaten)
turkey (16 to 18 pounds)


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.


  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.


  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.


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.