“_The best ever._”[A]
For an ordinary ten-pound turkey _steam_ 2½ hours or until the muscles
of the leg can be readily pierced with a dining fork. Take steamer from
the fire and carefully remove the turkey to the roasting pan.
Meantime, prepare the dressing as follows: One loaf of bread, ordinary
baker’s size, or same amount of other bread, slice and toast slowly
but thoroughly to a light golden color; while hot, spread butter on
each slice just as a hungry boy would like it. Place in a deep dish.
The cooked giblets, which, with the juice of one lemon and three whole
large onions, should be ground all together in a meat grinder with
1 teaspoon salt
½ teaspoon cayenne pepper
1 teaspoon powdered sage
2 teaspoon summer savory
2 tablespoons sugar
These should be well sifted and then added to the ground vegetables
and giblets, and with the meat juice saved from steaming, thoroughly
mixed with the bread and all cut and mashed to about the consistency of
thick mush. After filling, the turkey should be placed in an oven not
too hot, and _slowly_ roasted an hour or more.
Prepared as above, little or no basting will be necessary, but a
few thin slices of bacon laid over the fowl will add flavor. Add no
oysters, eggs, chestnuts or other abominations.