New-York tribune., 1901-12-04
DRESSING FOR POULTRY.
SEVERAL. DELICIOUS RECIPES THAT
MAKE MORE TOOTHSOME TUR-
KEY. DUCK AND CHICKEN.

II eri+a oe efforts OF scientific cooking teachers
to educate women to proper sense OF the lmpor-
tance of juicy meat and consequently to an aban-
donrnent Of the toothsome stuffinS Of turkey ana
other poultry which they say, acts an absorbent,
these dressings continue 70 he used Doubtless as
q result Of bread. potato, chestnut and other NIL
in-s the meat loses some of its flavor ana juice
but what is lost in the meat is gained In the
stuffng.
An excellent dressing to serve with poultry may
be made and baked separately. but it VIII not he
so delicious the stuttns. If this is done II shoud
he seasoned with the chopped eblets OF the bro or
with some of the meat chopped fine. Il may also
be bastcd with little of the liquor from the pan
in which the bird is baked.
Il is a common mistake of housewives to make
the poultry stufing wet and the result is that
it is too often what domestic parlance is known
as ''salvy. Only water enough should be used In
moisteaing the bread soften it. and that should
be hot Squeeze the bread crumbs dry before sea-
soning them Then add TWO tablespoonfuls of but
ter melted and season with salt, pepper. sage or
thyme. In place Of thyme or sage. oysters cut
fine. chopped celery, and even stoned raisins and
dates are often employed. The celery 'stufiing Is
especially desirable with duck boiled tur-
key. Half OF the gibets boiled tender and chopped
fine may be used for the stufting. the other half
employed for the sauce. Most people, however. use
the gibets only for the sauce.
French chestnuts liked a stufing by many
people. For ten pound turkey shell two quarts
OF French chestnuts. Pour boiling water over them
and remove the brown skins, linen poil them IN
salted water until they are soft Mash them fine.
kt thIGt-QlarlerS
The rest for the sauce. Mix with those saved
the stufiing and one-haf cupfuls of crack
er crumbs and the mixture with one-half
cupful Of melted butter, salt and pepper to taste,
and. if il wanted, i teaSpConfuI OF chopped
parsley Chefs occasionally mix little apple
sauce, TaE ored with wine, lemon and sugar, with
chestnut Stufing.
For chestnut sauce drain the fat from the drip
ping pan ana add clspfuls OF hot water. Thick
en- with brown -four, with salt and pepper
and add the cheStnuts saved for the purpose Eggs
used in the stuf1ng by many cooks to bind ii
together.
Here is a recipe given by an old housekeeper
Soak a small loaf Of bakers bread for few min
in cold water, removing the crusts Mean
while. cook in saucepan over the fire two table
spoCnfuS of finely chopped onions in two table
spOOnfulS OF butter. Add the bread, and cook all
together for five minutes without browning. Turn
salt pepper and one-hdlf teaspoonful of thyme and
add TWO whole eggs. Mix well together and fill
into the bird.
A chestnut dressing with sausage meat is made
follows: Boil for twenty minutes one and one
half pounds of large chestnuts. Shell and blanch
with cupfuls OF milk and a tablespoonful of
butter. and cook until the nuts soft. Mash
them smooth and when they are cold season with
salt and pepper. 0ne-half pound of sausage meat
and the whole chestnuts. Mix all well together
before filling them into the bird.
Potato stuffng is sometimes used, but by most
persons il is thought to be soggy. For ducks and
geese. and even for turkey and chicken. II is how
I ever. liked by people. For small turkey or
duck mix together two CapfulS of hot mashed po-
tato. teaspOonful Of onion Juice the yoikS OF
two eggs. one Tablespoonful of chopped parsley.
cream. and salt and pepper taste. Beat the
mixture until II is light.