Ripe Olive Turkey Stuffing (1938)

"Cook 1/2 cup chopped onion and 1 cup thinly sliced celery in 1/2 cup butter until transparent but not browned. Pour over 3 cups each of corn bread crumbs and soft  bread crumbs.

"Toss to blend. Stir in 1/2 teaspoon each of salt and sage, 1/4 teaspoon of black pepper, and 1 cup ripe olives cut into large pieces. Sprinkle with 1/4 cup hot giblet stock or water.

"Mix lightly. Enough for 8-lb turkey."

(Origin - My grandmother's collection of recipes from neighbors and friends. All recipes are handwritten, typed or newspaper clippings, from the 1930s to 1950s.  My grandmother was a farmer's wife in California's Central Valley.) 

More "Lost" Recipes from My Grandmother
Caramel Meringue Pie (1935)

Mahogany Cake with Sour Cream (1936)
Rolled Oats Bread with Brown Sugar (1938)

Hunter's Steak in Red Wine Gravy (1935)