BASTING SAUCE: 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 DRESSING: 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 1 Tablespoon rubbed sage 2 teaspoons dried marjoram 1 teaspoon dried rosemary 1 teaspoon salt 1/8 teaspoon ground nutmeg 4 eggs -- lightly beaten 1 16 pound turkey -- (16 to 18) 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 min. 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.