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 broth (turkey or chicken broth)
1 c butter
1 1⁄2 t salt
1 t thyme (dried)
2 t marjoram (dried)
1 1⁄2 t rosemary (dried)
1⁄4 c parsley (fresh parsley, finely chopped)
2 T chives (fresh)
1 lb bread (sliced)
1 lb pork (pork sausage)
4 c celery (already sliced thinly)
3 c carrot (peeled and sliced thinly)
1⁄2 c mushroom (clean fresh mushrooms, chopped)
1⁄2 c ham (cooked ham, cubed)
2 c green onion (sliced)
2 c pecan nuts (chopped)
1 apple (tart apple, chopped)
1 c apricot (dried apricots)
1 T sage (fresh)
1 pn nutmeg (ground or freshly grated)
4 egg (lightly beaten)
1 turkey (15 to 18 pounds bird)


Basting sauce

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.

Total time
6 hours
Cooking time
Preparation time
24 servings


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.


North American cuisine