Stuffed Roast Turkey with Mushrooms

Ingredients

• one and a half pounds mushrooms
• two cups water
• half cup sherry
• pepper
• salt
• a loaf of stale bread
• half cup butter
• a teaspoon of thyme
• two tablespoons sherry
• one tablespoon chopped parsley

Method

1. 1

   Cook mushrooms in water and sherry for 15 minutes, then dice.

2. 2

   Cut stale bread into small dices and fry with butter and thyme.

3. 3

   Mix mushrooms and bread, moisten with mushroom juice, and season.

4. 4

   Stuff turkey, tie, rub with butter, season, and roast in a hot oven, basting and turning until browned.

5. 5

   Serve with mashed potatoes and sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 309. The excerpt below is the record exactly as published.

one and a half pounds mushrooms, put on the stove in two cups water, half cup sherry, pepper and salt, to cook for about fifteen minutes. When done cut in small dices. Take a loaf of stale bread; cut in slices, then cut the slices in small dices and put in a frying pan with half cup butter and a teaspoon of thyme; mix the mushrooms and bread together; moisten with a little of the juice from the mushrooms; toast it all around (be careful not to break the bread in smaller pieces); add pepper and salt to taste and two tablespoons sherry, one tablespoon chopped parsley. Fill the turkey with this stuffing; tie up with a string nice and plump; put in a roasting pan; rub some butter over the body; sprinkle with pepper and salt ; put in a hot oven (basting it now and then and turning it around). First leave the breast up to get nice and brown, then turn on the side; when that side is brown, turn on the other side; then on the breast, to get the back well done and brown; last put the breast up to get brown and crispy. When 210 THE SWEDISH, FRENCH, done, put on a platter, garnish with parsley, serve with mashed potatoes and green vegetables, cranberry and giblet sauce. This dish is generally used for Thanksgiving, Christmas, and New Year, but during December and January when they are in season it is often used for a Sunday dinner. Stuffed Roast Turkey with Veal Dindon farci de Veau et roti Clean the turkey [see recipe: Stuffed Roast Turkey with Mushrooms] and fill. Filling. To one pound of veal take half pound sausage meat. Put the veal through the machine three or four times; add the sausage meat, one small cup bread crumbs, half cup cream sauce, two tablespoons sherry, juice of an onion, pepper, salt

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