étoile’s Herbed Turkey and Sausage Dressing

By Chef Chris Manning



1/2 c unsalted butter

1/2 tsp salt

1 tsp dried thyme

1/4 tsp dried marjoram leaves

1/4 tsp dried rosemary, crushed

1/4 c fresh parsley, chopped

2 tbsp fresh chives, chopped

1 lb bread, cut into 1/2-inch cubes

1 lb TURKEY SAUSAGE, casings removed

1/2 c unsalted butter

4 c thinly sliced celery

3 c thinly sliced carrots

1/2 lb fresh mushrooms, chopped

1/2 lb TURKEY HAM, cubed

2 c sliced green onions

2 c chopped pecans

1 Large tart apple, chopped

1 c chopped dried apricots

1 tbsp rubbed sage

2 tsp marjoram

1 tsp rosemary, crushed

1 tsp salt

1/8 tsp freshly grated nutmeg

4 Large eggs, lightly beaten

1 (16-18 lb) WHOLE TURKEY, fresh or thawed if frozen



Basting Sauce

In a saucepan, bring broth, butter and salt to a boil. Add herbs and set aside.

Sausage Dressing

In a slow oven, toast bread cubes. Place in a large bowl.

In a large skillet, brown sausage; remove with slotted spoon and add to bread.

Add butter to drippings. Sauté celery, carrots, mushrooms, turkey ham and green onions for 15 minutes.

Add to bread cubes. Stir in pecans, apple, apricots, sage, marjoram, rosemary, salt and nutmeg.

Add eggs and ¾ cup of the basting sauce. Mix lightly.


Stuff turkey with about 8 to 10 cups of dressing. Secure openings with skewers and tie drumsticks together.

Place on a rack in a shallow roasting pan and baste with basting sauce. Roast, uncovered in a preheated 325°F oven for 4 to 4-1/4 hours or until thermometer registers 165°F in the breast, 175°F in the thigh and 165°F in the dressing. Baste every 30 minutes. When turkey begins to brown, cover lightly or tent with foil, shiny side up.

Add broth to remaining dressing. Place in a greased 2½ quart baking dish. Cover and bake at 325°F for 1 hour or until the internal temperature reaches 165°F. Uncover and bake 10 minutes to brown top.

Allow turkey to rest 20-30 minutes before carving.