Stuffing for Turkeys or Fowls, &c. (No. 377)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Base stuffing
Optional additions
Alternative stuffing
Instructions (3)
  1. Take the foregoing composition for the roast turkey, or add the soft part of a dozen oysters to it: an anchovy, or a little grated ham, or tongue, if you like it, is still more relishing.
  2. Fill the craw of the fowl, &c.; but do not cram it so as to disfigure its shape.
Alternative Use
  1. Pork sausage meat is sometimes used to stuff turkeys and fowls; or fried, and sent up as a garnish.
Original Text
Stuffing for Turkeys or Fowls, &c.—(No. 377.) Take the foregoing composition for the roast turkey, or add the soft part of a dozen oysters to it: an anchovy, or a little grated ham, or tongue, if you like it, is still more relishing. Fill the craw of the fowl, &c.; but do not cram it so as to disfigure its shape. Pork sausage meat is sometimes used to stuff turkeys and fowls; or fried, and sent up as a garnish.
Notes
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