Ingredients
- 4 eggs
- 2 chives (dried)
- 1 turkey
- 1 tart apple
- 1 bread (sliced)
- 1 nbsp
- 3 1/4 cup chicken broth
- 4 cup celery
- 3 cup carrots
- 2 cup pecans
- 1 cup apricots (dried)
- 1 pound bulk pork sausage
- 2 cup green onions
- 1 cup butter
- 1/2 pound fully ham (cooked)
- 1/2 pound mushrooms
- 1/4 cup parsley
- 1 1/2 teaspoon salt
- 1 teaspoon thyme (dried)
- 1 tablespoon rubbed sage
- 1 1/4 teaspoon rosemary (dried)
- 2 1/4 teaspoon marjoram (dried)
- 1/8 teaspoon nutmeg
In a pan, bring broth, butter and salt to a boil. Add herbs; set aside. Toast bread; cut into 1/2 inch cubes. Place in a bowl. In skillet, brown sausage. 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 next eight ingredients. 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 degrees for 5 to 5 1/2 hours or until thermometer reads 185 degrees, 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 quart baking dish; chill. Cover and bake at 325 degrees for 1 hour. Uncover and bake 10 minutes.
