Monday 11 October 2021

Happy Thanksgiving!

 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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