How to Stuff a Turkey + Vintage Recipes: Basic Stuffing, Salt Pork Stuffing, Oyster Stuffing
I was looking through my collection of cook booklets (I have so many I've bought at estate sales over the years that I'm not sure of what's in my library) I came across one completely dedicated to stuffing! "Stuffing Sampler" was published in 1958 by the American Institute of Baking and contains a handy how-to:
For the Birds: This is How to Stuff and Truss Them:
There's a Basic Stuffing and Roasting Guide for different sized birds:
If you're looking for something different this year, here's a recipe for seafood lovers: OYSTER Stuffing!
Now let's back up a second! Do you see that? A 5-7 pound turkey?? I've never been able to get anything smaller than 12 pounds, even when selecting from "organic" birds! This reminds of my "Skinny Chicks" post where I compared a 1950s chicken:
It really illustrates the differences in how our food is treated and raised! Not exactly appetizing! Sorry. Ok, on to the next recipe, this one for Salt Pork Stuffing:
I think I love stuffing more than I love dessert. I'll have to get back to you on that after this year's meal, though, since I'm making this new-to-me vintage Pumpkin Chiffon pie recipe.