Evening star. [volume] (Washington, D.C.) 1854-1972, 1956-11-08

Turkey



i This is the year you've prom
Used that the holiday bird viii be
something to talk about from the
inside out-from stuffing to
lroasting and serving. What's
more these stuffing tricks can be
1.-THE inside secrets to creating al
most elegant dishes with meat
land fish.
i Once your poultry selection is
lmade-turkey, chicken, duck or
.lgooSe-pair it with a stufing
which best compliments it. High
ION the list Of best stuffings viii
Ibe those using enriched bread
cubes. either soft or toasted.
Bread, always available, capti-
YATES the Elusive SAVIOR of herbs,
spices and fruits which give the
Istufing its character.
To choose the perfect stufang
flor turkey, a rather delicately
Iflavored meat, select stuffings
that enhance rather than over
whelm. These might we'll bel
milwaukee stufing or one that
is a Northumberland bread
lstufing. Chicken has long been
considered compatible with APP
piles and sausage and so will
roast chicken be with Pennsyl-
wanna bread stufing.
Duck with its flavor sharp and
clear Is the best Of eating when
paired with California bread
lstufhng. II fish is to be the fare.
it's in good company with New
England stufing, q delightful
change from oyster stufing, too.
for the turkey and large chickens.
Milwaukee Bread StufHng
11a quarts soft a-inch bread
cubes
teaspoon caraway seeds
"a teaspoon salt
70 teaspoon pepper
" cup butter
"a cup chopped onion
VI cup chopped celery
"a cup milk
egg. slightly beaten
Toss bread cubes together with
caraway seeds, salt and pepper.
Melt butter in a skillet. Add
onion and celery. Cook over low
heat until onion becomes trans
parent. stirring frequently. Com
bine beaten egg and milk. Toss
lightly with toasted bread cubes.
Add celery and onion with but
ter in which they were cooked.
use to stuff chicken, turkey or
lmeat.
Yield: Ia quarts stuffing.
Mincemeat Bread Stunning
quart soft la-inch bread
cubes
"a cup mincemeat
"a teaspoon salt
Dash, pepper
Y cup melted butter
Toast bread cubes until
slightly crisp. Add mincemeat,
salt, pepper. and melted butter.
Toss lightly with two forks until
well-blended. Use to stuff
chicken or turkey.
Yield: quart stufing.
Pennsylvania Bread Stunning
u pound Il cup, firmly
packed ground pork sausage
meat
"a cup chopped onion
2 quarts soft 1a-inch bread
cubes
pint coarsely chopped pared
cooking apples
" teaspoon sage
Dash. pepper
/ egg, beaten
q cup milk
Place sausage meat, / q hot
skillet. After it starts TO brown,
add onion and Saute until tender
and meat is cooked. Combine
soft bread cubes, apples, pepper
and sage. Add sausage-onion
mixture, beaten egg and milk
and mix well. Use to stuff
chicken or turkey.
Yield: 2 quarts stunning.
California Bread Stunning
Ia quarts tosated h-inch bread
cubes
/ cup coarsely cut dried prunes
l1h cup chopped dried apricots
" cup brown sugar
" teaspoon salt
"a cup melted butter or
margarine
l tablespoon lemon juice
/ cup water
Combine toasted bread cubes,
Iprunes. apricots, brown sugar
and salt. Add melted butter,
lemon juice and water; mix well.
Use to stuff duck or pork.
Yield: Ia quarts Stuffing.
New England Bread Stufing
"a cup chopped onion
u cup or / (7-ounce) can
drained, minced clans
" cup melted butter or
margarine
3 quarts soft la-inch bread
cubes
u cup chopped parsley
! teaspoon salt
! teaspoon sage
70 teaspoon pepper
"a cup lemon juice
Saute onion and drain clans
in melted butter until tender.
Combine soft bread cubes. pars-
ley, salt. sage and pepper. Add
clam-butter mixture and lemon
juice to bread cube mixture andI
mix well. Use to stun flsh or
poultry.
Yield: 10 servings stufnng.
Herb-Fluvored
Lamb stew takes on excitingI
newness when favored with
fresh or dried herbs and some
large dry limas substituted forl
lnntatnns- Cook the California