Ingredients     ---BASTING SAUCE--- 2 1/4 cup chicken broth 1/2 cup butter, or margarine 1/2 teaspoon salt 1 teaspoon dried thyme 1/4 teaspoon dried marjoram 1/4 teaspoon dried rosemary 1/4 cup parsley, fresh, chopped 2 tablespoon dried chives         ---DRESSING--- 1 pound sliced bread 1 pound bulk pork sausage 1/2 cup butter, or margarine 4 cup celery, thinly sliced 3 cup carrots, thinly sliced 1/2 pound mushrooms, fresh, chopped 1/2 pound fully cooked ham, cubed 2 cup green onions, sliced 2 cup pecans, chopped 1 each tart apple, chopped 1 cup dried apricots, chopped 1 tablespoon rubbed sage 2 teaspoon dried marjoram 1 teaspoon dried rosemary 1 teaspoon salt 1/8 teaspoon nutmeg, ground 4 each eggs, lightly beaten 1 each turkey (16 to 18 lbs) 1 cup chicken broth Directions: In a pan, bring broth, butter and salt to a boil. Add herbs; set aside. Toast bread; cut into 1/2 inch cubes. Place in a bowl. In 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 minutes. When turkey begins to brown, cover lightly with foil. Add broth to remaining dressing; mix lightly. Place in a greased 2-1/2 quart baking dish; chill. Cover and bake at 325 degrees for 1 hour. Uncover and bake 10 minutes.