Wednesday, November 18, 2015

Pecan - Sherry Stuffing for Turkey (1941)

  • 4 cups bread crumbs, well browned
  • 6 hard-cooked eggs
  • 2 cups pecans, chopped
  • 1 cup mushrooms, chopped
  • 2 tbspns parsley, chopped
  • 2 medium-sized onions. chopped
  • 1 turkey liver, chopped (optional)
  • 1/2 Sherry
  • 1/2 boiling water
  • 1/2 cup butter
  • 1/2 tspn pepper
  • 1 tspn each of salt, thyme, mace, celery seed
Mix bread crumbs to a paste with boiling water.  Add egg yolks and 6 tablespoons of butter, and rub smooth.  Dice egg whites very fine, and mix all in with the bread paste, together with the seasonings, pecans, and mushrooms.

Brown the onions and turkey liver in 2 tablespoons of butter, and add the sherry wine.  Stuffing enough for 1 medium-sized turkey.

(Origin - "The American Wine Cook Book" by Ted Hatch, with foreword by the Waldorf-Astoria Hotel, 1941.)

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