| 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 <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
Recipe by: TASTE OF HOME DEC/JAN 1996
Converted by MM_Buster v2.0l.
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