Oyster Dressing for Turkey
From Canadian cook book, 1924
In order to avoid the long cooking of oysters which makes them tough and indigestible, it is considered better to serve scalloped oysters with turkey.
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 20. The excerpt below is the record exactly as published.
Oyster Dressing for Turkey. 1. Mix bread dressing (4 c.) 2. Wash 1 pint oysters; drain.
Cook this with the app: pantry check, scaling, and the assistant.