Turkey Dressed with Oysters
From The universal cookery book, 1887
Cook giblets in the pan and chop fine for gravy.
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 25. The excerpt below is the record exactly as published.
Turkey dressed with Oysters. For a ten-pound turkey, take two pints of bread- crumbs, half a teacupful of butter cut in bits (not melted), one teaspoonful of sweet basil, pepper, and salt, and mix thoroughly. Rub the turkey well, inside and out, with salt and pepper ; then fill with first a spoonful of crumbs, then a few well-drained oysters, using half a can for the turkey
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