Turkey and Chicken Stuffing
From The housekeeper's companion, 1883
Ensure bread crumbs are without crust and not wet.
Presented as published in 1883. 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 The housekeeper's companion (1883), page 102. The excerpt below is the record exactly as published.
Turkey and Chicken Stuffing. — Three teacups of grated bread crumbs (no crust and not a drop of water), one cup finely chopped suet, two-thirds of a cup of chopped pars- ley, a tablespoonful of sweet marjoram and summer savory, one-half teaspoonful of pepper, one teaspoonful of salt, one or two eggs, beaten
Cook this with the app: pantry check, scaling, and the assistant.