Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-11-09

coIUI, Oxford DemocTss. South Paris. He
Stufflng the Thanksgiving Turkey.
A badly seasoned or too damp dress
ing spoils the best turkey that ever was
raised, while stuffing that 10 just
exactly right in every way just gives the
finishing touch Of deliciousness needed
to complete the piece de resistance OF
the Thanksgiving table.
OLD-FAsHIoNED DRESSING.
Take stale loaf or two according TO
the size of your turkey. pull out all the
middle Of It close to the crust and put 1t
into your mixing bowl, picking 1t into
small pieces; add half q cnpful Of butter
and with the palms of the hands rub
these together until thoroughly mixed.
Season with salt and pepper and some
kind of herb, preferably thyme. Add
very little cold water, just enough to
hold together the bread crumbs, as too
much makes q soggy dressing, which 10
not at to eat. Some cooks add very
little minced onion, but that is a matter
Of taste.
LIGHT CRACKER sTUFFING.
Roll plain crackers very fine and use
two cupfuls; melt half cupful OF but
ter In one-third cupful of hot water;
stir these together and add quarter tea.
spoonful of salt and the same amount OF
pepper and half teaspoonful of the
dried herb or spiced poultry seasoning,
which comes prepared in tin boxes.
CHESTNUT sTUFFINe.
Shell one quart of large French chest
nuts. Boil them in hot water until the
skins are soft, then drain off the water
and remove the skins. Return the nuts
| to the water and cook until soft enough
to rub through colander. Season with
one tablespoonful of butter, one tea
spoonful of salt and quarter teaspoon
full of pepper. Stir bread crumbs
| through to give consistency.
CHICKEN OR TURKEY sTUFFING.
In saucepan put tablespoonful OF
butter and fry in it one minced onion,
adding one cupful of bread crumbs that
have been soaked in water and the water
pressed out and half cupful OF stock:
Season with one teaspoonful of salt and
half teaspoonful of pepper and thyme.
Cut up some celery in very small pieces
and use half cupful. Stir this until 1t
leaves the sides OF the pan. Take this
from the pan and add to 1t one cupful OF
bread crumbs that have been mOistened
with one tablespoonful of melted butter
and very highly seasoned.
DRY sTUFFING.
Put little butter in the frying pan
and chop in small white onion, fry to q
golden brown. Crumb small-sized loaf
of stale bread in this; season with salt
and pepper, a little chopped celery and
some Of the herb sweet marjoram.
Stuff this into the turkey, sew 1t up and
roast the bird with the breast down SO 1t
will be plump and juicy.
RICH SAUSAGE sTUFFINe.
Cook for five minutes in the frying pan
half tablespoonful Of finely minced
onion and one.quarter of cupful OF
butter. Add one-quarter of pound OF
sausage meat and cook two or three
minutes longer. Cook and mash some
sweet potatoes and add to the above
about one and one-quarter cupfuls (they
should be hot when added Season
with two teaspoonfuls of chopped parsley
and salt and pepper. Heat all this to
the boiling point and add half cupful
of stale bread crumbs. The cooks of
the present day contend that the turkey
is juicier and more savory IL cooked
without stufing, but in that case you
must serve some kind of a croquette
with It for which these recipes may be
used: Mix together equal parts Of mash
cd potatoes, soft bread crumbs and fine
| " chopped butternuts. Season this with
salt, pepper, parsley, and small grated
onion. Stir this all together with some
butter and the beaten yolks of two eggs.
Shape into balls and fry brown in hot
fat.
OYSTER DRESSING.
This is not so satisfactory as other
dressings as the oysters will be overdone
liz the turkey is stuffed before placing
| in the oven. 1t Is better to partly roas,
the turkey, and then withdraw 1t from
the oven and stuff it. Add the oysters
to the crumbed bread that has been
rubbed with butter and moisten with
little oyster juice. A little variation In
the dressing may be made by using the
raw liver of the turkey, chopping it and