Herbed Turkey and Dressing

This recipe sent in by: Billy C. Rhea, of Romance, AR. Thanks Billy!

  Yield: 14 Servings

    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 and rosemary
    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 apple - 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 lbs.)
    1 cup chicken broth

    Beat egg yolks until they are thick and lemon colored.  
Slowly beat in the sugar. Soften gelatin in water and then  
add 1/4 cup Irish Whiskey. Heat over boiling water until    
gelatin dissolves. Add gelatin mixture into the egg yolks  
stirring quickly. Pour in the remaining Irish Whiskey. Mix
well. Whip cream and add 1 cup to mixture. Pour filling into
pie shell and chill.
    When the filling is set, decorate with a border of the    
remaining whipped cream and sprinkle shaved chocolate over 
the center. I tint the whipped cream a little green.