Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1901-12-14
Dressing for the Christmas Turkey

Dressing for the Christmas Turkey.
In spite of efforts of scientific cooking
teachers to educate women to a proper
sense of the importance of juicy meat,
and consequently to an abandonment of
the t0othsome stufling of turkey and 9TH
er poultry, which, they say, acts as an
absorbent. these dressings continue to be
used. Doubtless as Il result of bread,
potato, chestnut and other filings the
meat loses some of its flavor and juice,
but what is lost in the meat is gained
in the stuffing.
An excellent dressing to serve with
poultry may be made and baked sepa
rately, but ii will not be so delicious as
the stuffing. If this is done it should
be seasoned with the chopped giblets of
the bird or with some of the meat
chopped fine. It may also be basted
with little of the liquor from the pan
i'll which the bird is baked.
1t is a common mistake of housewives
to make the poultry stuffing too wet, and
the result is that it is too often what in
domestic parlance is known as 'salvy."
Only water enough should be used in
moistening the bread to soften it, and
that should be hot. Squeeze the bread
crumbs dry before seasoning them. Then
add two tablespoonfuls of butter. melt
ed, and season with self, pepper, sage
or thyme. In place of thyme or sage,
oysters cut fine, chopped celery, and even
stoned raisins and dates, are often EN-
ployed. The celery stuffing is especially
desirable with roast duck or boiled tur
key. Half of the Giblets boiled tender
and chopped fine may be used for the
stufilng, the other half employed for the
sauce. Most people. however, use the
glblets only for the sauce.
French cheStnuts are liked as a stuff
ing by many people. For a ten-pound
turkey shell two quarts of French chest
nuts. Four boiling water over them and
remove the brown skins. Then bc:l them
IN saited water until they are soft. Mash
them fne. Take three-quarters of chem
for the stutting, and save the rest for the
sauce Mix with those saved for the
stuiilng one and one-half cupfuls of
cracker crumbs, and season the mixture
with one-half cupful of melted butter.
salt and pepper to taste. and, if it IS
wanted. a teaspoOnful of chopped pars-
ley. Chefs occasionally mix little apple
sauce, favored with wine, lemon and
sugar, with chestnut stuffing.
For chestnut sauce. drain the fat from the
dripping pan and add two cupfuis of hot
water. ThickCn with brown flour. season
with salt and pepper and add the chest
nuts saved for the purpose. Eggs are
used in the stutiing by many cooks TO
bind ii together.
Here is a receipt given by an old house
keeper which may be used for capon.
chicken or turkey Soak q small loaf Of
bakers bread for a few minutes in cold
water, removing the cruStS. Meanwhile
cook in Il saucepan over the fire two
tabespOonfulS of finely chopped onions
i'll two tablespoonfuls of butter. Add the
bread, and cook all together for five min
utes without browning. Turn tine mix
ture out, and when ii is cool season it
with salt, pepper and one-half teaspoon
fu of thyme. and add two whole eggs
Mix well together and fill into the bird.
n chestnut dressing with sausage
meat is made as follows: Boil for twenty
minutes one and one-half pounds of large
chestnuts. Shell and blanch them, and
put onC-half of them into a saucepan
with two cupfuls of milk and a table
spoonful Of butter. and cook until the
nuts are soft. Mash them smooth, aud
when they are cold season with salt and
pepper, one-half pound of sausage meat
and the whole chestnuts. Mix all well
together before filing them into the
bird.
Potato Stufiing is sometimes used. bu.
hr most persons il is thought to be soGgy.
For dackS and geese, and even for tur-
key and chicken. it is. however. liked bv
some people. For Il small turkey or duck
mix together two cupfuls of hot mashed
potato. one tablespoonful of onion Juice
the yolks Of two eggs. one tablespoonful
of chopped parsley, one tablespoonful Of
butter. four tahlespoonfulS of cream, ami
salt and pepper 10 taste. Beat the mix
ture until il is light.-New York Tribune