Roast Turkey with Oyster Dressing

Ingredients

• Dress the turkey carefully
• rub thoroughly inside and out with salt
• and pepper
• Take a loaf of stale bread
• one-half a pound of melted butter
• a teaspoonful of salt
• one-half a teaspoonful of pepper
• liquor from a quart of oysters
• add half a pint of hot water
• one heaping tablespoon of flour

Method

1. 1

   Stuff the turkey with the dressing made from stale bread soaked in warm water, mixed with butter, salt, pepper, and oysters.

2. 2

   Roast in a well-heated oven, basting often until browned.

3. 3

   Prepare gravy with the pan drippings and serve with cranberry sauce.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 75. The excerpt below is the record exactly as published.

ROAST TURKEY WITH OYSTER DRESSING. Dress the turkey carefully and rub thoroughly inside and out with salt and pepper. Stuff with a dressing prepared as follows: Take a loaf of stale bread, cut off crust and soften by placing in a pan, pouring on warm water, never boiling, squeezing out with the hand all the water, add one-half a pound of melted butter and a teaspoonful of salt and one- half a teaspoonful of pepper; drain off liquor from a quart of oysters, bring to a boil, skim and pour over the bread-crumbs; mix all thoroughly and if dry, moisten with a little sweet milk; lastly, add the oysters, being careful not to break them. Sew up the openings, spread the turkey over with butter, salt and pepper, place in a dripping-pan in a well-heated oven, add half a pint of hot water, and roast, basting often. Turn until nicely browned on all sides, and about one-half an hour before it is done, baste with butter and dredge with a little flour — this gives a frothy appearance. When making the gravy if there is much fat in the pan, pour off most of it and add the chopped giblets previously boiled until tender, and the liquor in which they were cooked, place one heaping tablespoon of flour

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