German Stuffed Turkey

Ingredients

• Singe and clean a fat turkey
• Season well with salt
• and pepper
• Chop the giblets
• some chopped veal
• and pork
• 1 onion
• a clove of garlic
• and parsley chopped
• Mix with 2 eggs
• Put in the dripping-pan with some hot water
• Dredge with flour

Method

1. 1

   Chop the giblets, veal, pork, onion, garlic, and parsley.

2. 2

   Mix with eggs and stuff the turkey.

3. 3

   Put in the dripping-pan with hot water.

4. 4

   Dredge with flour; let bake until done.

5. 5

   Baste often with the sauce.

6. 6

   Serve the turkey with the dressing.

7. 7

   Garnish with boiled beets sliced thin.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 29. The excerpt below is the record exactly as published.

German Stuffed Turkey. Singe and clean a fat turkey. Season well with salt and pepper. Chop the giblets ; add some chopped veal and pork, i onion, a cloves of garlic and parsley chopped, salt and pepper. Mix with 2 eggs and stuiT the turkey. Put in the dripping-pan with some hot water. Dredge with flour ; let bake un- til done. Baste often with the sauce. Serve the turkey with the dressing. Garnish with boiled beets sliced thin. 35. — Neapolitan Salad. Cut cold chicken or turkey in small dice pieces; add some cold potatoes, beets and celery, cut fine; sprinkle with chopped hard- boiled eggs, salt and pepper. Line the salad bowl with lettuce leaves; add the salad. Cover with a French mayonnaise dressing. Garnish with capers and beets. October 36. — Bavarian Stuffed Chicken. Clean and season a fat hen. Chop the giblets ; add some truffles, a chopped onion, parsley, bread-crumbs, a beaten egg, salt, black pepper and paprica to taste. I'hen fill the chicken ; heat some dripping in a large saucepan; lay in the chicken, cover, and cook slowly with 1 cup of hot water until tender. ij. — Hungarian Baked Herring. Bone the herring and cut into small pieces. SUce some cooked potatoes; then butter a baking-dish ; sprinkle with fiour. Put a layer of potatoes, some chopped onion and herring and bits of butter until dish is full ; sprinkle with pepper. Make the top layer of potatoes and bits of butter. Moisten with 3 table- spoonfuls of sour cream. Bake in a moder- ate oven until brown. Serve hot. 38. — French Stewed Quail. Stuff the quail. Put i tablespoonful of ■t stew-pan ; add some thin Let get very hot. Lay in Lie with salt and pepper; add OdoBer I small onion

Cook this with the app: pantry check, scaling, and the assistant.