We hope you are all having a great Thanksgiving!
From
the 1906 McCall's Magazine, we have found some recipes titled "For the
Thanksgiving Turkey" that you might find to be useful for your
Thanksgiving dinner this year.
"One of the most appetizing parts
of the Thanksgiving turkey is the dressing, and it has a great deal to
do with the flavour or lack of it in the whole bird. A badly seasoned
or too damp dressing spoils the best turkey that ever was raised, while a
stuffing that is just exactly right in every way gives just the
finishing touch of deliciousness needed to complete the piece de
resistance of the Thanksgiving table.
"Old Fashioned Dressing -
Take a stale loaf or two (according to the size of your turkey), pull
out all the middle of it close to the crust and put it in your mixing
bowl, plicking it into small pieces; add half a cupful of butter and
with the palms of the hands rub these together until thouroughly 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 a soggy dressing, which is not fit to eat.
Some cooks add a very little minced onion, but that is a matter of
taste.
"Chicken or Turkey Stuffing - In a saucepan put a
tablespoonful of butter and fry in it one minced onion, adding one
cupful of breadcrumbs that have been soaked in water and the water
pressed out and half cupful of stock. Season with one teaspoonful of
salt and half a teaspoonful of pepper and thyme. Cut up some celery in
very small pieces and use half a cupful. Stir this until it leaves the
sides of the pan. Take this from the pan and add to it one cupful of
breadcrumbs that have been moistened with one tablespoonful of melted
butter and very highly seasoned.
"Rich Sausage Stuffing - Cook
for five minutes in the frying pan half a tablespoonful of finely minced
onion and one quarter of a cupful of butter. Add one quarter of a
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 a quarter
cupfuls (they should be hot when added). Season with two teaspoonfuls
of chopped parley and salt and pepper. Heat all this to the boiling
point and add half a cupful of stale breadcrumbs. The cooks of the
present day contend that the turkey is juicier and more savory if cooked
without stuffing but in that case you must kind of croquette with it,
for which these recipes maybe used: Mix together equal parts of mashed
potatoes soft breadcrumbs and finely chopped butternuts. Season this
with salt, pepper, parsley and a small grated onion. Stir this all
together with some butter and the beaten yolks of two eggs. Shape in
balls and fry brown in hot fat.
These are but a few of the stuffing recipes that were offered in the magazine. Enjoy!
Victorian Society of Alberta
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