Christmas Turkey Stuffing
Adapted from The Modern Priscilla, December 1912
At Christmas time the homemaker is anxious to introduce some new touch to the holiday feast. It wouldn’t seem quite like Christmas without the turkey; but a well-cooked bird, with a new stuffing, will appeal to all.
The secret of a perfect stuffing is to regulate the moisture to such a degree that there is no excess, yet the whole is not dry. This can be accomplished if the bread crumbs are soaked in milk or water and squeezed dry before the other ingredients are added. Here are 3 stuffing recipes.
Safety Note: These recipes are from 1912. Cooking stuffing inside the turkey is no longer recommended. So it might be a good idea to put these stuffing mixtures in a greased casserole pan, add enough gravy to moisten, and bake until heated through and bacon, sausage, and eggs are completely cooked. The bacon and sausage could be browned first in a skillet pan if desired.
Dutch Stuffing
3 cups dry bread crumbs
1 medium onion, chopped
1/4 pound bacon
3 eggs
1/2 lemon and rind
3 sour apples, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground sage
Soak the crumbs in enough milk to cover. Squeeze dry and add the beaten eggs, salt, pepper, sage, and chopped apples. Slice the bacon thin and cut in strips. Put it in a frying pan with the chopped onions and fry until brown, being careful not to burn the bacon. Add this to the above mixture and stir until well blended.
Raisin Stuffing
1 quart dry bread crumbs
1 teaspoon salt
2 tablespoons butter
1/4 teaspoon pepper
2 eggs
1 teaspoon chopped parsley
1 cup chopped raisins
1/2 cup chopped celery
Soak the crumbs and squeeze dry. Add the beaten eggs, salt, pepper, parsley, and melted butter. Then the raisins and celery. This stuffing is excellent for wild game.
Sausage Stuffing
4 cups bread crumbs
2 eggs
1/2 cup chopped celery
1/2 pound sausage, fried until fully cooked
1 teaspoon salt
1/4 teaspoon pepper
Soak the bread in water, squeeze dry, mix the other ingredients.
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