section contains a selection of traditional recipes for turkey. All
recipes, unless noted otherwise, are genuine Kentucky and Southern recipes
over 100 years old. They would have been familiar to the early residents
of Old Louisville
Dressing for Turkey.
the shells and skins from 2 quarts of large roasted chestnuts, mash them, add 1
ounce of melted butter, season with stilt and pepper. If desired, can add 1
teaspoon of olive oil. Mix well and stuff turkey as with bread dressing.
for Turkey or Goose.
60 large chestnuts, scald and peel them; put in saucepan with 2 ounces of
butter, a dash of onion and a sprig of parsley, pepper and salt. Chop this
dressing fine; add to it 1 pint. of good stock and stew until thick. Then
stuff the fowl. If cooking a goose add some currant jelly to the gravy.
The Kentucky Receipt Book, 1903
General notes and index for poultry
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