2-1/4 cups chicken broth
1/2 cup butter or margarine
1/2 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon each: dried marjoram, rosemary and
1/4 cup fresh parsley, chopped
2 Tablespoons dried chives


1 pound sliced bread
1 pound bulk pork sausage
1/2 cup butter or margarine
4 cups celery -- thinly sliced
3 cups carrots -- thinly sliced
1/2 pound fresh mushrooms -- chopped
1/2 pound fully cooked ham -- cubed
2 cups green onions -- sliced
2 cups chopped pecans
1 large tart apples, chopped
1 cup dried apricots, chopped
1Tablespoon rubbed sage
2 teaspoons dried marjoram
1 teaspoon dried rosemary
1 teaspoon salt
1/8 teaspoon ground nutmeg
4 eggs, lightly beaten
1 turkey (16 to 18 pounds)
1 cup chicken broth

In a pan, bring broth, butter and salt to a boil. Add herbs; set aside. Toast bread; cut into 1/2" cubes. Place in a bowl. In a skillet, brown sausage; remove with slotted spoon and add to bread. Add butter to drippings; saute celery, carrots, mushrooms, ham and onions for 15 minutes. Add to bread mixture; stir in next eight ingredients. Add eggs 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 degrees for 5 to 5-1/2 hours or until thermometer reads 185 degrees, basting every 30 min. When turkey begins to brown, cover lightly with foil. Add broth to remaining dressing; mix lightly. Place in a greased 2-1/2 qt baking dish; chill. Cover and bake at 325 degrees for 1 hour; uncover and bake 10 min.