Americandinneregg-freesoy-free

Stuffing for Turkey (Roasted)

Name: Stuffing for Turkey (Roasted)
Yield: 4 servings
Cuisine: American
Ingredients: one pound of sifted breadcrumbs; one-half pound of butter; one pound of boiled and mashed potatoes; a little summer savory rubbed to a fine powder; sufficient salt; sufficient pepper; grated nutmeg; a little sausage meat; grated ham; a few oysters or chopped mushrooms; a few walnuts roasted; chestnuts

From Good Things to Eat as Suggested by Rufus, 1911

Serves 4

Presented as published in 1911. 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 Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 26. The excerpt below is the record exactly as published.

STUFFING FOR TURKEY (ROASTED)— To one pound of sifted breadcrumbs add one-half pound of butter, one pound of boiled and mashed potatoes and a little summer savory rubbed to a fine powder, add sufficient eggs to stiffen and season with salt, pepper and grated nutmeg. A little sausage meat, grated ham and a few oysters or chopped mushrooms may be added; they are a marked improvement, as are also a few wal- nuts roasted, chestnuts

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