CLICK HERE Subscribe to FREE Weekly Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

YOU ARE HERE >>

RECIPES > 

Next Recipe

All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact email: james@foodreference.com
 

Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

POULTRY

DRESSING FOR TURKEY OR CHICKEN

Take enough bread for 10 persons; beat light 4 eggs; brown the bread crumbs in butter, just a light brown, put in eggs, salt, pepper, and sage if liked; moisten with broth from turkey. Have plenty of broth for dressing and gravy. Put dressing in broth and bake 1/2 hour after turkey is roasted. Make the gravy after the dressing has been taken out.

Sister Salima Kimmel, Morrill, Kans.

 

. POULTRY . . Broiled Chicken . . Chicken Fricassee . . Cold Pressed Chicken . . Creamed Chicken . . Curried Chicken . . Dressing for Pair of Ducks . . Dressing for Turkey or Chicken . . Fried Chicken, Two Recipes . . Oyster & Cracker Dressing for Fowl . . Pressed Chicken . . Recipe for Dressing . . Roast Chicken . . Roast Duck with Dressing . . Roast Goose . . Roast Turkey with Dressing #1 . . Roast Turkey with Dressing #2 . . Roast Turkey with Oyster Dressing . . Roasted Chicken with Noodle Soup . . Stewed Chicken . . Turkey Fricassee .

. Home . . RECIPES . . About & Contact . . Links . . Search .