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Sausage Dressing for Turkey
From Kirmess cook book, 1907
Serves 8
Presented as published in 1907. 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 Kirmess cook book (1907), page 73. The excerpt below is the record exactly as published.
a large cupful of crumbs allow a tablespoonful of butter. Season with pepper and, if you like, a little minced parsley. A little onion juice is an improve- ment. Moisten very slightly with cream, or milk. If liked, sweet marjoram, or thyme, may be used. SAUSAGE DRESSING FOR TURKEY. Make as in last recipe, substituting sausage-meat for the butter. If partially cooked before it goes into the dressing, it is more wholesome. OYSTER STUFFING FOR TURKEY. Make a stuflBng for turkey in the ordinary way of dried bread crumbs, seasoned with parsley, thyme and sweet marjoram, and moistened with melted butter. POULTRY AND GAME. 173 To this add twenty small oysters, chopped fine, and with this stuff the breast of the turkey. Or to the ordinary seasoned bread-stufl5ng for a turkey add two dozen small oysters, moisten the crumbs slightly with the oyster liquor, and fill the breast of the turkey with the mixture. CHESTNUT STUFFING FOR TURKEY. Boil one quart of the large French or Italian chest- nuts, shell and peel them. Mash smooth and rub into them two tablespoonfuls of butter, and salt and white pepper to taste. Stuff the turkey with this as you would any other kind of dressing. ROAST TURKEY WITH OYSTERS. Mrs. Seeh/s Cook Book. Singe and clean a medium-sized tender turkey, wipe dry, and stuff with the following mixture : Four break- fastcupfuls of oyster cracker crumbs, mixed with four breakfastcupfuls of bread crumbs. Stir in the liquor from five dozen oysters, one-half pound of melted but- ter, and two beaten eggs. Put in the oysters, season to taste
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Cook this with the app: pantry check, scaling, and the assistant.