Turkey Stuffing

Ingredients

• stale bread
• a teaspoonful of black pepper
• one tablespoonful of salt
• a teaspoonful of finely-powdered sage
• one of parsley
• one of summer savory
• two eggs well beaten
• two tablespoonfuls of butter
• cold water enough to moisten

Method

1. 1

   Dry stale bread and roll into fine crumbs.

2. 2

   Mix with black pepper, salt, sage, parsley, summer savory, beaten eggs, butter, and enough cold water to moisten.

3. 3

   Optionally, add chopped sausage or minced oysters.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 499. The excerpt below is the record exactly as published.

TURKEY, Stuffing for.— Stale bread is better than rolled crackers for stuffing. Save all bits of bread and dry in a cool oven. When well dried, roll with a rolling-pin on a board kept fos that special purpose, as the dry crumbs make the roller and board too rough for pastry ; or the bread can be pounded in a mortar. Take of these fine crumbs enough to fill the body and breast of the turkey quite full ; add a teaspoonful of black pepper, one tablespoonful of salt, a teaspoonful of finely-powdered sage, one of parsley, one of summer savory, two eggs well beaten, two tablespoon- fuls of butter, and cold water enough to moisten

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