Turkey Dressing

Ingredients

• six large slices of stale bread
• spread with good butter
• season with a little salt
• season with a little pepper
• season with a little sage
• beat two eggs
• just hot water or milk enough to moisten

Method

1. 1

   Chop stale bread and mix with butter, salt, pepper, sage, and beaten eggs.

2. 2

   Moisten with hot water or milk, and stuff the turkey lightly without packing.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 23. The excerpt below is the record exactly as published.

turkey dressing adding a little fine chopped The Queen Cook Book 63 salt, pork, place them compactly in your baking pan, with thin slices of salt pork on top, three, say, to season, dredge with flour and nearly cover with hot water, cover tight and place in a moderately hot oven till tender. If the birds are old and tough, this is the best way to cook them, but it will take two or three hours. Add cream to gravy and thicken. Add water while baking as needed. To Dress •Turkey and Chicken. Take your fowls from the roost at night, without frightening or injuring them. Take them by the feet, place the neck on a stick of wood and with an ax cut off the head with one blow. Hang it up by the feet till it stops bleeding. It is best killed three or four days before using, in winter, and twenty-four hours or more in summer, according to your convenience for keeping it. If one has ice, it is a great help. THprpugh bleeding renders the meat of fowls whiter. I have often, wondered why some chickens purchased at market were so dark. They probably killed them without bleeding. Scald them well by dipping them twice in a pail of boiling hot water and giving them a shake in it quickly. Be careful not to scald too much so as to set the feathers, as then it will tear the skin. Place the fowl on a board taking hold of its head, pull- ing the feathers in the direction they naturally lie. Remove all the pin feathers with a knife run under and your thumb on top. Singe the hairs but do not smoke over a blazing paper. Cut off the legs a little below the knee; remove the oil bag above the tail which is small and yellow; take out the crop by making a little slit in front, being careful to remove the gullet and wind pipe. Cut out the vent and cut a place or slit 64 The Queen Cook Book long enough to put in your two fingers of the right hand, and detach all the intestines and lights, being careful not to break the gall sack which is attached to the liver, situated near the upper part of the breast bone. If this breaks you must not cook anything it touches, and you must throw the liver away. Now wash the inside well and quickly; rub inside and out with salt and it is ready for the dressing. Turkey Dressing. Take as many slices of stale bread as you need to fill your turkey (according to size). For a turkey of eight pounds perhaps six large slices, cut thicker than for table, or eight of baker's loaves, cut off all crusts and spread with good butter as you would for eating; cut it into strips and chop it fine with a chopping knife. Season with a little salt, pepper and sage. Dry the sage in the tin on the stove slowly, rub it very fine and sift it on the bread, enough to give it a good flavor; beat two eggs and stir in with just hot water or milk enough to moisten

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