Ingredients
- 4 eggs
- 2 chives (dried)
- 1 turkey
- 1 tart apple
- 1 bread (sliced)
- 1 nbsp
- 750 ml chicken broth
- 400 gr celery
- 375 gr carrots
- 270 gr pecans
- 270 gr apricots (dried)
- 260 gr bulk pork sausage
- 240 gr green onions
- 230 gr butter
- 220 gr fully ham (cooked)
- 80 gr mushrooms
- 7 gr parsley
- 4 gr salt
- 2 gr thyme (dried)
- 2 gr rubbed sage
- 1 gr rosemary (dried)
- 1 gr marjoram (dried)
- 1 gr nutmeg
In a pan, bring broth, butter and salt to a boil. Add herbs; set aside. Toast bread; cut into 1 cm 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 0.75 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 160ºC or 5 to 5.5 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- half quart baking dish; chill. Cover and bake at 160ºC or 1 hour. Uncover and bake 10 minutes.
