| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Tasteofhome | 14 | servings | |
INGREDIENTS
| 2 1/4 | c | Chicken broth |
| 1/2 | c | Butter or margarine |
| 1/2 | ts | Salt |
| 1 | ts | Dried thyme |
| 1/4 | ts | Each: dried marjoram; rosemary and |
| 1/4 | c | Fresh parsley; chopped |
| 2 | tb | Dried chives |
| 1 | lb | Sliced bread |
| 1 | lb | Bulk pork sausage |
| 1/2 | c | Butter or margarine |
| 4 | c | Celery; thinly sliced |
| 3 | c | Carrots; thinly sliced |
| 1/2 | lb | Fresh mushrooms; chopped |
| 1/2 | lb | Fully cooked ham; cubed |
| 2 | c | Green onions; sliced |
| 2 | c | Chopped pecans |
| 1 | lg | Tart apples; chopped |
| 1 | c | Dried apricots; chopped |
| 1 | tb | Rubbed sage |
| 2 | ts | Dried marjoram |
| 1 | ts | Dried rosemary |
| 1 | ts | Salt |
| 1/8 | ts | Ground nutmeg |
| 4 | Eggs; lightly beaten | |
| 1 | 16 pound turkey; (16 to 18) | |
| 1 | c | Chicken broth |
INSTRUCTIONS
BASTING SAUCE DRESSING See Part 2 Submitted to RecipeLu List by Ruth <[email protected]> by PookyPook <[email protected]> on Jan 24, 1998. Recipe by: TASTE OF HOME DEC/JAN 1996 Converted by MM_Buster v2.0l.
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