Lunch: Herbed Turkey and Dressing Recipe

Ingredients

2-1/4 cups chicken broth
1/2 cup butter, cubed
1/2 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon each dried marjoram, rubbed sage and dried rosemary, crushed
1/4 cup minced fresh parsley
2 tablespoons minced chives

Instructions

In a small saucepan, combine the broth, butter and salt; bring to a boil. Add herbs; set aside.
Toast bread; cut into 1/2-in. cubes. Place in a bowl. In a skillet, cook sausage over medium heat until no longer pink; remove with slotted spoon and add to bread. Add butter to drippings; saute the celery, carrots, mushrooms, ham and onions for 15 minutes.
Add to bread mixture; stir in the nuts, fruit and seasonings. Add egg substitute 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 ° for 5 to 5-1/2 hours or until a thermometer reads 180 ° for the turkey and 165 ° for the stuffing, basting every 30 minutes. When turkey begins to brown, cover lightly with foil.
Add broth to remaining dressing; toss to coat. Place in a greased 2-1/2-qt. baking dish; refrigerate. Remove from the refrigerator 30 minutes before baking. Cover and bake at 325 ° for 1 hour; uncover and bake 10 minutes.

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