Turkey Stuffing (St. James)
From The bride's cook book, 1915
Serves 3
Presented as published in 1915. 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 bride's cook book (1915) by Edgar William Briggs, page 50. The excerpt below is the record exactly as published.
TURKEY STUFFING (St. James) Chop together the liver of the turkey and one small onion; stir these in a sauce pan over the fire, but do not brown, for about ten minutes; then mix the con- tents into a pound of sausage meat. When thoroughly mixed, add about two dozen whole chestnuts
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