Turkey with Chestnut Dressing
From The Cook County cook book, 1912
Serves 8
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 199. The excerpt below is the record exactly as published.
season with salt, pepper and butter. For bread stuffing, spread the slices with butter, dust with salt and pepper and cut them into blocks. For oyster stuffing, mix with the bread blocks 20 fine drained oysters. By many it is thought that poultry is best roasted without stuffing. The meat 292 FOWL is more highly flavored and juicy. — Mrs. A. E. Whitney, 1760 Edge- water Place, Chicago, 111. TURKEY WITH CHESTNUT DRESSING.— For a 12-lb. turkey boil until tender 2 lbs. of large Italian chestnuts. Remove the skin and mash them as you would potatoes; mix in half cup of butter
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Cook this with the app: pantry check, scaling, and the assistant.