Roasted Turkey
- Turkey i
- Bread stuffing or a force meat
- 1/4 pound of suet, shred fine
- Little sausage meat, or veal chopped very fine.
- Nutmeg
- Pepper
- Salt
- Eggs
- Flour
- Butter
When your turkey is well cleaned, and properly prepared for roasting, stuff the craw with bread stuffing or a force meat made of the crumbs of a very small loaf, a quarter of a pound of suet, shred fine; a little sausage meat, or veal chopped very fine; nutmeg, pepper, and salt, to your liking, mixed up lightly with eggs. When you have stuffed your turkey, spit it, set it at a proper distance from the fire, dust it with flour, and baste it several times with cold butter; this makes the turkey look better than when it is basted with butter out of the dripping pan. Make a good gravy, adding the gizzard and liver chopped fine.
Submitted by Aug 25, 2009
15 min
30 min
45 min