Turkey Dressing

Ingredients

• 1/2 loaf stale light bread
• 1 cake of corn bread
• 6 boiled eggs
• 1/2 pound butter
• 1 good sized onion
• pepper to taste
• salt to taste

Method

1. 1

   Boil neck and gizzard of the turkey and take the juice to make up the dressing then add a good sized potato.

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 7. The excerpt below is the record exactly as published.

Turkey Dressing. Gizzard, heart and liver of fowl; 4 of 5 slices of bread; 4 eggs; 1 medium-sized onion; 2 tablespoonfuls flour; pepper and salt to taste, also a little nutmeg if liked. — 27 — Take heart and gizzard and boil y2 hour adding a pinch of salt. Soak bread in water, squeeze out and add eggs to it. Chop fine the heart, gizzard and raw liver with onion. Mix with bread and eggs, using the water in which the heart and gizzard were boiled in mixing. To this add flour, pepper and salt. Mix all to- gether using enough milk to make a soft dough. Melt a heaping tablespoonful of butter, when hot enough pour in dressing. Fry until brown then cut crosswise and turn. When half done pour over a suffi- cient quantity of chicken gravy at different times, cover and fry slowly. MRS. FEED. WALTER. Roast QvaU. Put 2 tablespoons butter in each of the birds to prevent their getting dry. Slit 2 pieces of bacon once or twice and tie over breasts of birds which should be trussed for roasting. Wrap in buttered paper and bake in a quick oven 30 minutes, basting well and frequently. For the last 8 minutes remove paper and bacon, sprinkle with a little flour, salt, and pepper, baste well and brown. Serve on a hot dish garnished with rolls of bacon. Hand Avith it gravy, bread sauce, and guava jelly. MISS ZULA MAE HILL. Chicken Fricassee. Put a chicken, cut into joints, in enough boiling water to cover, add salt and let simmer slowly until tender. Melt 2 tablespoons of butter; add flour, then — 28 — the chicken stock, a little nutmeg and the yolks of 2 eggs just before serving. Ribs of a young calf can be prepared the same way. MRS. VICTOR KEIDEL, Turkey Dressing. % loaf stale light bread; 1 cake of corn bread; 6 boiled eggs; V2 pound butter; 1 good sized onion if de- sired, and pepper and salt to taste. Boil neck and gizzard of the turkey and take the juice to make up the dressing then add a good sized potato. MRS. R, C. LUDWIG. Turkey Dressing*. 1 lb ground meat; 1 grated raw potato; 1 oniony 1 green pepper; V2 can Chili and Rice; 1 tablespoon flour; 2 slices cornbread; 2 eggs; a little sweet cream,^ pepper and salt. MRS. JOHN OSTROW. Beef Loaf with Tomatoes. 3 fb chopped beef; 14 lb chopped pork; 1 large onion; 1 pint jar or can of tomatoes; 1 large cup of bread crumbs; butter the size of an egg. Chop onion fine; add to chopped meat and bread which has been soaked in cold water. Mix all together with tomatoes and season with pepper and salt. Bake in loaf pan about one hour. 2 lb of raw beef ground fine; % ^ °f sart pork; 3 eggs; % cup cracker crumbs; 1 tablespoon melted butter; salt and pepper to taste

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