Herbed Turkey and Dressing
The recipe Herbed Turkey and Dressing can be made in roughly 5 hours and 55 minutes. This recipe serves 16 and costs $3.1 per serving. One portion of this dish contains about 84g of protein, 42g of fat, and a total of 825 calories. It works well as a hor d'oeuvre. 423 people have made this recipe and would make it again. This recipe from Taste of Home requires tart apple, dried apricots, butter, and egg substitute. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is great. Similar recipes include Turkey with Herbed Rice Dressing, Herbed Turkey with Citrus Dressing, and Herbed Salad Dressing.
Servings: 16
Preparation duration: 55 minutes
Cooking duration: 300 minutes
Ingredients:
1 loaf (1 pound) sliced bread
1 pound bulk pork sausage
1/2 cup butter, cubed
3 cups thinly sliced carrots
4 cups thinly sliced celery
1 cup chicken broth
2-1/4 cups chicken broth
2 tablespoons minced chives
1/2 pound cubed fully cooked ham
1 cup chopped dried apricots
1/4 teaspoon each dried marjoram, rubbed sage and dried rosemary, crushed
2 teaspoons dried marjoram
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 cup egg substitute
1/2 pound fresh mushrooms, chopped
1/4 cup minced fresh parsley
2 cups green onions
1/8 teaspoon ground nutmeg
2 cups chopped pecans
1 tablespoon rubbed sage
1/2 teaspoon salt
1 teaspoon salt
1 large tart apple, chopped
1 turkey (16 to 18 pounds)
Equipment:
sauce pan
slotted spoon
frying pan
bowl
skewers
roasting pan
kitchen thermometer
aluminum foil
baking pan
Cooking instruction summary:
Directions 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. Yield: 14-16 servings (18 cups dressing). Originally published as Herbed Turkey and Dressing in Taste of HomeDecember/January 1996, p25 Print Add to Recipe Box Email a Friend
Step by step:
1. In a small saucepan, combine the broth, butter and salt; bring to a boil.
2. Add herbs; set aside.
3. Toast bread; cut into 1/2-in. cubes.
4. Place in a bowl. In a skillet, cook sausage over medium heat until no longer pink; remove with slotted spoon and add to bread.
5. Add butter to drippings; saute the celery, carrots, mushrooms, ham and onions for 15 minutes.
6. Add to bread mixture; stir in the nuts, fruit and seasonings.
7. Add egg substitute and 3/4 cup basting sauce; mix lightly.
8. Stuff turkey with about 8 cups dressing. Skewer openings; tie drumsticks together.
9. Place on rack in roasting pan. Baste with some of remaining basting sauce.
10. 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.
11. Add broth to remaining dressing; toss to coat.
12. Place in a greased 2-1/2-qt. baking dish; refrigerate.
13. Remove from the refrigerator 30 minutes before baking. Cover and bake at 325 for 1 hour; uncover and bake 10 minutes.
Nutrition Information:
covered percent of daily need
