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STUFFINGS
| APPLE
STUFFING |
| Take one-half pint of apple sauce
(unsweetened); add one half cup or more of bread crumbs, some powdered
sage, a little chopped onion, and season with cayenne pepper. Delicious
for roast geese, ducks, etc. |
| CHESTNUT
STUFFING |
| Boil the chestnuts and shell them; blanch
them, and boil until soft; mix with bread crumbs and sweet cream; salt and
pepper; one cup raisins. Excellent dressing for turkey. |
| OYSTER
DRESSING |
| Make dressing same as plain stuffing below;
add one egg and one-half can drained oysters. Strain the oyster liquid and
use for basting the fowl. |
| PLAIN
STUFFING |
| Take stale bread; cut off the crust; rub
very fine, and pour over it as much melted butter as will make it crumble
in your hand. Salt and pepper to taste. To this you can add one good-sized
onion (chopped fine), a cup of raisins, or a little sage. |
| SAGE
DRESSING |
| Let 8 slices of bread sit out overnight to
get stale. Or toast 8 slices of bread. Place turkey giblets (and neck if
desired) in pan and cover with water. Season with salt and pepper. Cook
over medium heat until done. Remove from liquid and let cool. While
giblets are cooling, chop one stalk of celery in 1/4" pieces, and one
onion finely. When meat is cool, chop the meat in small pieces. Melt one
stick of butter in large frying pan. Add celery and onion. Season with
salt and pepper to taste, and sprinkle with two measuring tablespoons of
powdered sage. Saute until almost done. Add about 1/2 cup of the liquid in
which the giblets were cooked and throw in the cubed bread. Cook another
15 minutes stirring constantly to distribute the sage well. Stuff turkey
tightly with the dressing. Sew closed and bake. |
| TURKEY
AND DRESSING |
| A good-sized turkey should be baked two and
one-half or three hours, very slowly at first. Turkey one year old is
considered best. See that it is well cleaned and washed. Salt and pepper
it inside. Take one and a half loaves of stale bread (bakers preferred)
and crumble fine. Put into frying pan a lump of butter the size of an egg;
cut into this one white onion; cook a few moments, but do not brown. Stir
into this the bread, with one teaspoon of salt and one of pepper; let it
heat thoroughly; fill the turkey; put in roaster; salt and pepper the
outside; dredge with flour and pour over one cup water. |
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