American
Turkey Stuffing
From Purity flour cookbook, 1917
Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 55. The excerpt below is the record exactly as published.
J cup butter. 1 teaspoon parsley. 2 minced sage leaves. 3 chopped shallots. J teaspoon salt. i teaspoon pepper. Page One Hundred PURITY FLOUR More Bread and Better Bread ROAST TURKEY Clean, stuff and truss the turkey. Rul) entire su ■with Purity Flour. Place in hot oven and when well add 2 cups of boiling water; continue basting every about 4 hours for a 10-pound turkey. For basting after this is used baste with fat in pan. During cook For gravy pour off liquid in pan in which turkey return the fat to pan and brown with 5 tablespoons Pu were cooked, or add 2 cups of boiling water to dissol broth. Cook 5 minutes, season witli salt and pepper giblets may be used for forcemeat balls or chopped rface with salt, brush with soft butter and dredge browned reduce the heat. Baste with fat in pan and 15 minutes until turkey is cooked, wliich will require use I cup butter melted in 1 cup boiling water, and ing turn turkey frequently, that it may brown evenly. was roasted. From the liquid skim ^ cup of fat, rity Flour; add slowly 3 cups of stock in which giblets ve and glaze in bottom of the pan and substitute for and strain ; add the giblets chopped very fine. The fine and mixed with the stuffing. TURKEY STUFFING 3 cups dry bread crumbs. i cup fine sausage meat. 1 tablespoon parsley (chopped). 1 tablespoon onion (chopped). 1 egg. i cup butter. 1 teaspoon salt. J teaspoon pepper. Few grains nutmeg
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