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Sausage Stuffing for Turkey
From The home cook book, 1905
Serves 4
The sausage will have sage, but you can add more if desired.
Presented as published in 1905. 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
Nutrition per serving
313Calories
14 gProtein
19 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories313 kcal
Protein14 g
Carbohydrates19 g
Fiber1.9 g
Sugars15 g
Total Fat27 g
Saturated Fat6.5 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol75 mg
Sodium629 mg
Potassium395 mg
Calcium16 mg
Iron1 mg
Magnesium19 mg
Phosphorus131 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C6 mg
Vitamin A26 mcg
Vitamin E0.9 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.7 mg
Folate3.2 mcg
Choline50 mg
Caffeine0 mg
Water173 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 77. The excerpt below is the record exactly as published.
SAUSAGE STUFFING FOR TURKEY Crumble the bread with which you wish to stuff your turkey, moistening it with a little cold water. Add and mix in three- quarters of a pound of home-made or country-made sausage, a couple of tablespoons of melted butter, the juice of an onion, or the onion itself finely chopped, and three tart apples chopped fine. The sausage will have sage, but if you wish add a little more. Stir all together thoroughly, and force into the turkey. ROAST DUCK Singe, draw, and proceed as for "Roast Goose." Orange marmalade is a proper accompaniment for roast domestic duck. Serve with duck a rich brown sauce, into which, at the last moment, a tablespoon of orange marmalade has been stirred. ROAST GOOSE WITH APPLES A bread dressing seasoned with butter, pepper, salt
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