For and eight or ten pound turkey, cut the brown crust from slices or pieces of stale bread until you have as much as the inside of a pound loaf; put it into a suitable dish, and pour tepid water (not warm for that makes it heavy) over it; let it stand one minute, as it soaks very quickly. Now take up a handful at a time and squeeze it hard and dry with both hands, placing it, as you go along, in another dish; this process makes it very light. When all is pressed dry, toss it all up lightly through your fingers; now add pepper, salt-- about a teaspoonful of powdered summer savory, the same amount of sage, or the green herb minced fine; add half a cup of melted butter, and a beaten egg, or not. A little chopped sausage in turkey dressing is considered by some an improvement, when well incorporated with the other ingredients. For geese and ducks the stuffing may be made the same as for turkey with the addition of a few slices of onion chopped fine.
OYSTER DRESSING OR STUFFING
This is made with the same ingredients as above, with the exception of
half a can of oysters drained, and slightly chopped and added to the
rest. This is used mostly with boiled turkey and chicken, and the
remainder of the can of oysters used to make an oyster sauce to be
poured over the turkey when served; served generally in a separate dish,
to be dipped out as a person desires.
These recipes were
obtained from an old colored cook; who was famous for his fine dressings
for fowls, fish and meats, and his advice was, always soak the stale
bread, either in milk or water, when used for stuffing or for puddings,
as they were much lighter. Hot liquid makes them heavy.