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.
- 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.
- Toast bread; cut into 1/2 inch cubes. Place in a bowl.
- In a skillet, brown sausage; remove with slotted spoon and add to bread.
- 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.
- Add eggs 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° F for 5 to 5 1/2 hours or until thermometer reads 185° F, basting every 30 min.
- When turkey begins to brown, cover lightly with foil. Add broth to remaining dressing; mix lightly.
- 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.