- 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 cup Sherry
- 1/2 cup boiling water
- 1/2 cup butter
- 1/2 tspn pepper
- 1 tspn each of salt, thyme, mace, celery seed
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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