FoodReference.com Logo

FoodReference.com   (Since 1999)
 

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Recipe Contests       Magazines       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes

Holiday RecipesTURKEY and GOOSE RECIPES >>>>> >  Roast Turkey with Dressing #2

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

ROAST TURKEY WITH DRESSING #2

The Inglenook Cook Book
Choice Recipes Contributed by Sisters of the Brethren Church,
Subsubscribers and Friends of the Inglenook Magazine
Brethren Publishing House, Elgin, Illinois (1906)

 

Dress the turkey; let it stand in salt water 1/2 hour, then place in a large roaster; pour 4 pints of boiling water in roaster; salt turkey inside and out, and pepper if desired; then grease a clean white cloth with butter and place over the top of the turkey, lay it on its back first having sewed its legs down, and tied its neck shut.

The strings and stitches can all be taken out when ready to put dressing in.

Place in a slow oven, let bake 3 hours if a large turkey; add more water if needed, then take out and fill with the following:

Take 5 pints of dry bread crumbs, add 1½ pints of rich milk, 4 eggs, 1 tablespoon-ful of powdered sage, salt and pepper, and the water off the turkey, saving 1 pint for gravy; add the chopped giblets (heart, liver and gizzard) and stir well; fill the turkey, placing what is left in the end of the pan: return to oven and let stay 1/2 hour, or until turkey is a nice brown and dressing done.

The buttered cloth should be removed when the stitches are taken out and another spoonful of butter put over the top of the turkey.
 

Sister Ida Wampler Mohler, Leeton, Mo.
 

 

Home       About & Contact Info       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.