Sausage Stuffing for Turkey
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Eggs are necessary for firm stuffing.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 137. The excerpt below is the record exactly as published.
Sausage stuffing for a turkey should be made with two parts of sausage meat (see Sausages) and one part of dried breadcrumbs. Soak the crumbs in stock, add herb seasoning, or, if possible, thyme, marjoram, and parsley as above. Season with salt, and bind the mixture with two eggs
Cook this with the app: pantry check, scaling, and the assistant.