Warmed Over Turkey

Ingredients

• 3 or more tablespoons of the stuffing
• water
• salt and pepper

Method

1. 1

   Cut turkey into pieces, place in a kettle with stuffing and water, cover tightly, and cook for at least 45 minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 200. The excerpt below is the record exactly as published.

3 or more tablespoons of the stuffing. Add water to half the height of the turkey in the kettle, cover the kettle tightly and set it in a moderate heat. Cook at least 45 minutes, stirring often and adding more water, enough at the last to keep the meat from sticking to the kettle. Season with salt and pepper, turn on a platter and serve. Do not cut the meat from the bones. The 294 FOWL turkey should stew so slowly that it will only be thoroughly warmed, and it should in no case fall from the bones. The large body part of the turkey is never used except for soups, — Mrs. C. E. Worth, Wheeling, 111. WARMED OVER TURKEY WITH RICE.— Cook some rice in bouillon, with salt, pepper, 2 onions, a clove of garlic, and a bay leaf. When nearly done, add to it the left-over cold turkey, cut into pieces. Boil slowly until the rice is thoroughly cooked and the turkey is warmed sufficiently, and serve. — Mrs. A. C. Christy, Glen View, 111. WILD FOWL AND GAME TO ROAST WILD FOWL.— Put an onion, salt and hot water into pan and baste for 10 or 15 minutes, change the pan, put in a slice of salt pork and baste with butter and pork drippings very often; just before serving dredge lightly with flour, and baste. Ducks take from 25 to 35 minutes. Do not draw or take off the heads of either; garnish with fried or toasted bread, lemon, pars- ley and currant jelly. — Mrs. Joseph King, Kenilworth, 111. WILD FOWL POT ROAST.— Wild duck, prairie chicken, and all other wild fowl should be allowed to lay in water for some time and then parboiled with carrots, onion and parsnips to draw out the wild flavor. Stuff with any preferred dressing and put into a kettle with just enough water to prevent scorching, season to taste, and cook until tender. Serve with their own gravy, thick- ened.— (Mrs. John Hansen, 1408 S. 8th Ave., Maywood, 111. ROAST BIRDS. — ^Draw, and wash quickly; season with salt and pepper

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