76 British Columbia Women’s Institutes

CHESTNUT STUFFING FOR TURKEY
2% loaves or dry white bread with crusts 14 cup chopped celery

removed—crumb bread 1 or 2 cups boiled chopped chestnuts
14% cups melted butter pepper to taste
1144 cups raisins 1 tsp sage
Y% tsp salt 1 small onion chopped

Add butter to crumbs, mix thoroughly, add seasonings, blend mixture
lightly with a fork, and stuff lightly. ;

CHESTNUT DRESSING FOR TURKEY

Put 1 tbsp. milk, 1 tbsp. butter in a cup, melt and add % tsp. salt, a pinch
of pepper, and add to one cup of bread crumbs and 4% cup boiled French
chestnuts. Stuff in the neck of turkey.

POULTRY DRESSING (Swedish Style)

2 cups bread crumbs VY tsp salt
3 cup melted butter 14 tsp pepper
14 cup seeded raisins (cut) Vy tsp sage

Y% cup walnut meats

Mix ingredients in given order.

SAUSAGE DRESSING

2 Ibs sausage meat 12 cups cubed bread
2 tbsp minced onions 1 tbsp salt

2 tbsp minced parsley 1 tsp pepper

VY tsp dry mustard : Y% cup water

Fry sausage meat until golden brown, add dripping to bread cubes, add
sausage meat and remaining ingredients. Mix well. ‘Chis will stuff a 15-Ib.
turkey.

TURKEY SCALLOP

Pare and slice thin, 3 large potatoes, 1 onion, and 1 carrot. 1 cup of diced
turkey, 1 cup of diced ham.

Place in layers in greased casserole, pour two cups of milk over and cover
top with grated cheese. Bake about 1% hours in moderate oven.

CREAMED TURKEY ON FESTIVE RICE

Combine and heat one can condensed mushroom soup, 2 cup milk, 1 egg
yolk and two or three cups of diced turkey. Cook 114 cups rice until tender,
combine the rice lightly with 114 cups of cooked peas, 3 tbsp. of pimento,
and 2 tbsp. of butter. Press hot rice mixture into a greased mold. Unmold
- Immediately by gently shaking and tapping mold onto a hot serving dish.
Fill centre with hot turkey mixture. Yield 6 to 7 servings.