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German Stuffed Turkey

A historical recipe from 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908).

A historical recipe

365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Project Gutenberg eBook #10011.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Digitised by Project Gutenberg, eBook #10011 (https://www.gutenberg.org/ebooks/10011). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Singe and clean a fat turkey.
  2. Season well with salt and pepper.
  3. Chop the giblets;
  4. add some chopped veal and pork, 1 onion, 2 cloves of garlic and parsley chopped, salt and pepper.
  5. Mix with 2 eggs and stuff the turkey.
  6. Put in the dripping-pan with some hot water.
  7. Dredge with flour;
  8. let bake until done.
  9. Baste often with the sauce.
  10. Serve the turkey with the dressing.
  11. Garnish with boiled beets sliced thin.