Ingredients
BASTING SAUCE:2-1/4 cups chicken broth1/2 cup butter, cubed1/2 teaspoon salt1 teaspoon dried thyme1/4 teaspoon each dried marjoram, rubbed sage and dried rosemary, crushed1/4 cup minced fresh parsley2 tablespoons minced chivesDRESSING:1 loaf (1 pound) sliced bread1 pound bulk pork sausage1/2 cup butter, cubed4 cups thinly sliced celery3 cups thinly sliced carrots1/2 pound fresh mushrooms, chopped1/2 pound cubed fully cooked ham2 cups green onions2 cups chopped pecans1 large tart apple, chopped1 cup chopped dried apricots1 tablespoon rubbed sage2 teaspoons dried marjoram1 teaspoon dried rosemary, crushed1 teaspoon salt1/8 teaspoon ground nutmeg1 cup egg substitute1 turkey (16 to 18 pounds)1 cup chicken broth
Preparation
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.
