Roasted Turkey with Sausages
From The national course in home economics, 1917
Serves 8
German style.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 76. The excerpt below is the record exactly as published.
ROASTED TURKEY WITH SAUSAGES. (German Style.) Stuff the turkey with rich dressing, when done remove to platter, sur- round with small, fried sausages and chestnuts cooked in broth. Put a handful of water cress at each end of the platter, and serve with a well- thickened giblet sauce
Cook this with the app: pantry check, scaling, and the assistant.