Friday, November 17, 2017

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)

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