Recipes Tried and True

Fowl and Game Recipes

TURKEY AND DRESSING. MRS. U. F. SEFFNER.

A good-sized turkey should be baked two and one-half or three hours,

very slowly at first. Turkey one year old is considered best. See

that it is well cleaned and washed. Salt and pepper it inside. Take

one and a half loaves of stale bread (bakers preferred) and crumble

fine. Put into frying pan a lump of butter the size of an egg; cut

into this one white onion; cook a few moments, but do not brown. Stir

into this the bread, with one teaspoon of salt and one of pepper; let

it heat thoroughly; fill the turkey; put in roaster; salt and pepper

the outside; dredge with flour and pour over one cup water.

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