Dressing For Turkey Recipe

From MRS. HELEN A. PECK, OF MISSOURI, Alternate Lady Manager-at-
Large.
An ordinary turkey weighing eight to ten pounds requires at least two
hours for proper and thorough cooking. Prepare your fowl and rub dry
with a clean towel; then mix a little pepper and salt and rub both
inside and outside of the turkey before putting in the dressing. Grate
stale bread, about three cups; then add a small teaspoon of pepper and
the same amount of powdered sage or sweet marjoram, salt and a little
salt fat pork chopped very fine or a piece of butter the size of an
egg; use warm water to mix the whole to the consistency of thick
batter; beat an egg and stir into it the last thing; stuff the breast
with half of the dressing, then sew up with coarse white thread and
put the remaining dressing into the body and sew up. Take skewers of
wood or iron and pin the wings closely to the sides, then turn the
neck back and pin that firmly. One can use twine and tie them if they
haven't the skewers. Force the legs down and tie tightly to the body
before placing the turkey in the dripping pan with nearly a pint of
water. Have a brisk fire and baste the turkey at least every fifteen
minutes with these drippings. This frequent basting is of great
importance as it keeps in the juices and allows thorough cooking. Turn
the turkey two or three times during the cooking. During the last half
hour dredge with flour and butter freely. The crisp pasty look so
desirable and appetizing comes from this. Cook gizzard and liver in a
sauce pan on the stove until thoroughly tender, then chop very fine
and put them in the gravy to boil thoroughly in the dripping pan in
the gravy which is delicious, and to be served from a tureen.

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