Roast Turkey

Ingredients

• 1 quart fine breadcrumbs
• 1/2 teaspoonful powdered thyme
• 4 tablespoonfuls Crisco
• 1/4 teaspoonful white pepper
• 1 1/2 teaspoonfuls salt
• 1 egg
• 2 tablespoonfuls chopped onion
• 1 cupful country sausage
• 1 lemon
• A little warm water
• 1 tablespoonful chopped parsley
• 1 turkey
• Salt pork

Method

1. 1

   Mix sausage with breadcrumbs, add egg well beaten, Crisco, seasonings, grated rind and strained juice of lemon, and moisten with a little hot water.

2. 2

   Be careful not to make stuffing too moist.

3. 3

   See that turkey is well plucked, singed and wiped; fold over pinions, and pass skewer through them, thick part of legs and body, catching leg and pinning it on other side; now secure bottom part of leg, which should have feet cut off half way to first joint, fill breast of bird with stuffing and skewer down skin.

4. 4

   Place 2 strips salt pork in bottom of roasting pan, lay in turkey and place several strips salt pork over breast and sprinkle lightly with flour.

5. 5

   Roast in hot oven, allowing fifteen minutes to the pound.

6. 6

   Baste occasionally with melted Crisco.

7. 7

   Serve hot decorated with cooked onions, celery tips, cranberries, and parsley.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 33. The excerpt below is the record exactly as published.

Roast Turkey For Stuffing 1 quart fine breadcrumbs \% teaspoonful powdered thyme 4 tablespoonfuls Crisco 14 teaspoonful white pepper 1% teaspoonfuls salt 1 egg 2 tablespoonfuls chopped onion 1 cupful country sausage 1 lemon A little warm water 1 tablespoonful chopped parsley 1 turkey Salt pork

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