Roast Duck

1 butcher prepared duck
Bread stuffing mixture:
8 to 10 slices toasted white bread, crumbled
1 onion, chopped
1 teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
1 egg, beaten
½ cup milk
¼ cup butter, melted
Combine bread stuffing ingredients (bread, onion, salt and pepper,
egg, milk). Mix well. Stuff duck with mixture and sew up body
cavity. Place in baking pan and baste with melted butter. Bake at
350 degrees F for about 1 hour, basting every 10 to 15 minutes
with butter. Serves six.

Roast Quail

4 butcher prepared quail
bread stuffing mixture ingredients (see above)
4 fresh oysters
Combine same ingredients as for Roast Duck stuffing, except
add one fresh oyster inside each bird. Stuff, bake at 350 degrees F
for about 30 minutes or until done. Serves four

Roast Turkey

12- to 20-pound turkey
2 teaspoons (or to taste) salt
1 teaspoon (or to taste) pepper
1 teaspoon (or to taste) poultry spices
¼ cup butter
If purchased frozen, thaw turkey by leaving in the refrigerator for
24 hours, then finish thawing in hot water in thoroughly cleaned
kitchen sink just before cooking (and thoroughly clean sink
afterwards as well as counter where bird was prepared). Remove
all giblets from neck or chest cavity. Stuff bird, using one of the
dressing recipes in this book, and truss cavity. Rub a mixture of
salt, pepper, poultry spices, and butter on upper surface of turkey.
Arrange turkey on a rack in a roasting pan. Roast at 350 degrees F,
allowing 20 minutes cooking time for each pound of turkey. When
done, cut and remove trussing threads, and place turkey, breast
side up, on serving platter.

Oyster Stuffing

4 cups bread crumbs (day-old bread/toast)
1 tablespoons salt
½ cup melted butter or pan drippings
4 tablespoons parsley, diced
4 tablespoons lemon juice
½ teaspoon paprika
½ teaspoon poultry seasoning
1 large onion, diced
4 stalks celery, diced
1 cup finely chopped giblets
1 pint oysters
1 cup oyster liquor
½ to 1 cup milk
1 egg, beaten
Remove neck and giblets packed in bird (keep digging, they’ll be
there). Place in a sauce pan with sufficient water to cover, adding
salt, pepper, and poultry seasoning. Cook over medium heat until
tender. Remove from heat, cool, remove flesh from neck (discard
neck skin and bone) and remove and discard cover tissue of gizzard.
Chop neck, liver, heart, and tender gizzard meat into ¼-inch or
smaller pieces. Reserve ¼ cup of giblets for making gravy. Combine
the remaining giblets with bread crumbs, salt, butter or pan
drippings, parsley, onions, celery, giblets, lemon juice, and paprika.
Add oysters (make sure all particles of shells have been removed),
oyster liquor, egg, and milk. Mix well before stuffing turkey. Excess
of what is needed to stuff bird can be baked in a casserole dish for
the last 30 to 40 minutes of bird-cooking time. Serve with turkey
and giblet gravy.

Giblet Gravy

½ cup turkey roasting pan drippings
¼ cup giblets, chopped finely
½ cup flour
salt and pepper to taste
½ to 1 cup milk
Stir flour, salt, and pepper into a skillet with pan drippings from
roasted turkey and cook on medium heat until mixture bubbles.
Add milk, stirring constantly until gravy is smooth. If additional
thinning is needed, add water. When desired consistency is reached
add giblets. Heat for another minute. Serve with turkey and

Mushroom Nut Stuffing

1 cup thinly sliced mushrooms
1 cup onions, diced
1 cup chopped walnuts
4 cups bread or cracker crumbs
1 teaspoon salt
½ teaspoon paprika
1 teaspoon celery salt
1 egg, beaten
Mix all ingredients together and stuff turkey. Bake excess in
casserole dish for last 30 to 40 minutes of bird-cooking time.
Serve with turkey and gravy.

Chestnut Stuffing

1 quart chestnuts
1 cup soft bread crumbs
½ cup butter/shortening, melted
1 onion, diced
2 stalks celery, diced
½ teaspoon salt
¼ teaspoon paprika
½ cup milk
1 egg, beaten
Boil chestnuts until tender. Remove shells and skins and mash
through a sieve. Add all other ingredients and mix well before
stuffing turkey. Bake excess in casserole dish for last 30 to 40
minutes of bird-cooking time. Serve with turkey and gravy.
Note: Chestnuts are an acquired taste. If you’re not sure your
guest love chestnut stuffing, then make one of the other stuffing
recipes as well and serve the stuffings as a side dish.


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