Stuffed Turkey

Ingredients

• a bunch of celery
• a heaping teaspoon of salt
• a liberal dust of cayenne
• two teaspoons of salt
• a small dried red pepper
• about a pint of the broth
• a heaping tablespoon of butter
• a heaping tablespoon of flour

Method

1. 1

   After drawing the turkey, wash the celery and cut it into half-inch bits.

2. 2

   Stuff the turkey with celery, salt, and cayenne, then sew and truss it.

3. 3

   Boil in a saucepan with enough water to cover, adding salt and red pepper.

4. 4

   Cook until tender, about ten minutes per pound.

5. 5

   For the sauce, melt butter and flour in a saucepan, stir until bubbling, then gradually add broth until smooth.

6. 6

   Season with salt and pepper and serve with the turkey.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 93. The excerpt below is the record exactly as published.

a bunch of celery in plenty of cold salted water ; cut the tender stalks in half-inch bits, put the celery into the turkey, with a heaping tea- spoon of salt and a liberal dust of cayenne, and sew up and truss the turkey. After the turkey is stuffed and trussed, put it into a large saucepan with enough boiling water to cover it, add two teaspoons of salt and a small dried red pepper, or a teaspoon of pepper- corns, keep the saucepan covered, and boil the turkey slowly until it is tender, which will be in about ten minutes to each pound, from the time it begins to boil. When the turkey is done take it up, remove the cords or skewers used in trussing, and serve it hot, with a sauce made as follows: When the turkey is nearly done, put in a small saucepan over the fire a heaping tablespoon each of butter and flour, and stir them together until they begin to bubble; then gradually stir in about a pint of the broth

Cook this with the app: pantry check, scaling, and the assistant.