Oyster Dressing for Turkey Recipe (1906)

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Potatoes, Rice, Pasta, etc. > Stuffing Recipes pg 2 > Oyster Dressing for Turkey (1906) >

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..Stuffing Recipes pg 2.. ..Fennel Mushroom Stuffing.. ..Golden Apricot Rice Dressing.. ..Honey Pecan Rice Stuffing.. ..Kashmir Rice Dressing.. ..Mediterranean Stuffing.. ..Mushroom Rice Stuffing.. ..Oyster Dressing for Turkey (1906).. ..Oyster Rice Dressing.. ..Oyster Sage Dressing.. ..Pecan Rice Stuffing.. ..Pine Nut Rice Dressing.. ..Potato Lovers Stuffing.. ..Potato Stuffing for Roast Goose (1896).. ..Potato Sausage Stuffing.. ..Reduced Fat Stuffing.. ..Sausage, Apple & Sourdough Stuffing.. ..Sausage, Fruit & Nut Dressing.. ..Skipjack Oyster Dressing.. ..Southern Plantation Dressing.. ..Southwestern Stuffing.. ..Sweet Potato Stuffing.. ..Tart and Tasty Stuffing.. ..Walnut Sage Stuffing.. ..White Castle Turkey Stuffing.. ..Wild Rice, Cranberry Sausage Stuffing.. ..Wild Rice Stuffing w/Cranberries & Pecans.. ..Yorkshire Pudding (1904).. ..Yorkshire Pudding (1896)..

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	OYSTER DRESSING FOR ROAST TURKEY The Inglenook Cook Book (1906) Oyster Dressing for Roast Turkey Dressing: Take 1 gallon of bread broken in small pieces; first cut the bread in slices and let dry out well, then put it in a crock, pour over boiling water enough to moisten, cover, let steam for 15 minutes; then add 3 well-beaten eggs, 1 quart of fresh oysters, salt and pepper to taste. One hour before the turkey is ready to be taken from oven, fill turkey with the dressing and let bake 1 hour. Sister Mary Rihard, Altoona, Iowa.



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OYSTER DRESSING FOR ROAST TURKEY

The Inglenook Cook Book (1906)

Oyster Dressing for Roast Turkey