MEOFORD MAIL TRIBUNE. MEDFORO, OREGON
SUNDAY, NOVEMBER 24, 1963
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'S I Primer of Turkey Cookery May Be Aid to Housewife
Favorite Stuffing Recipes Are Listed
Stuffing for the Thanksgiving
day turkey was the subject of
conversation one day last week
in The Medford Mail Tribune
' News Room. As a result of the
conversation, a collection of fa'
vorite recipes of some of the
staff members and one fur'
nished" by Patrick McCoy of
Radio Station KYJC are includ
ed today among those in this
column
Mr. McCoy's recipe which he
labels "Combination Stuffing,"
is one which he originated to
suit his own tastes and that of
Mrs. McCoy. It follows:
COMBINATION STUFFING
One package Lipton Chicken
Noodle soup mix; one and one
half cups red wine (table vari
ety, Pinot Noir or Grenache
Rose); one package prepared
stuffing mix; one large loaf
stuffing bread, plain; one can of
oysters (approximately 10
ounces) or for stronger flavor
use fresh oysters; mushrooms,
preferably fresh; one-half cup
chopped English walnuts; one
large onion; one-fourth pound
margarine; one can condensed
milk.
Saute onion in butter or marg
arine until onions are tender;
break up stuffing bread In two
inch pieces; add mixturt to pre
pared stuffing mix. ; Place in
large container for easy mixing.
Add drained oysters, mush
rooms and nuts. Place powdery
portion of chicken soup mix In a
sauce pan with two cups of wa'
tor (discard noodles). Bring
chicken broth to a boil for a few
minutes. Take off burner and
add wine. Add liquid mixture to
stuffing mixture. Mix this
combination thoroughly until
dressing is moist (not soupy).
Place stuffing in turkey and
roast. (If mofster dressing is
desired, add condensed milk),
Peg Hutchinson provided the
recipe for "Corn Bread stuff
ing," which she obtained from
friends in Louisiana.
CORN BREAD STUFFING
Use one pan, nine by nine by
two inches of . corn bread;
two eggs; two cups chopped
nuts; four; tablespoons but
ter or bacon drippings; three
stalks celery, chopped fine; one
large onion, chopped fine; one
teaspoon salt; one-half teaspoon
pepper; one teaspoon bay leaf,
finely crumbled (powdered may
be used). 1
Crumble corn bread, of which
there should be about eight cups
for a 10-pound turkey. Cook on
ion slowly in fat, add celery and
corn bread. Stir constantly over
slow fire until thoroughly mixed.
Then add nuts (If it does not
look like enough add more),
eggs, which have been well beat
en and one teaspoon bayleat.
Continue to stir constantly over
slow fire for about 10 minutes.
Stuff fowl and bake as usual.
-..
SAGE AND ONIOtf STUFFING
Olive Starcher, women's ed
itor, contributed a sage and on
ion stuffing which is an adapta
tion of one used by her mother
many years ago.
Chop two slices of bacon and
saute gently in heavy pan. Add
A cup chopped onions, 'k cup
chopped celery, 2 tablespoons
chopped parsley and saute until
tender. Add teaspoon pepper,
1 tablespoon, or more, sage, and
1 tablespoon salt. .
Add this mixture' to about 3
quarts of soft bread crumbs. If
dry bread is used, soak bread
just enough to dampen, squeeze
and shred lightly. If mixture
seems too dry, add thin cream.
A lightly beaten egg may be
used to give flavor and texture.
This dressing may be made
the day before and placed in re
frigerator overnight. Those who
enjoy highly seasoned stuffing
may - add more seasoning to
taste. ' .
v , -
Frances Bulk in favors wild
rice as a main ingredient for
stuffing and offered the follow
ing recipe which combines wild
rice, sausages, chicken livers
and wine, taken from the "Com
plete American Cook Book, by
Stella Standard.
WILD RICE STUFFING
Three cups raw wild rice; one
cup sliced onions, sautecd; six
pork sausaces, sautecd; three
tablespoons chopped parsley;
one cup chopped celery and
leaves; one pound chicken liv
ers, sauteed; one-third cup Ma
deira or sherry; two table
spoons simple syrup; two tea
spoons turmeric; one teaspoon
each: thyme, tarragon, basil
and rosemary; salt and pepper.
The quantities for the stuff
ing are for a good-sized bird.
If you are stuffing a 10 or 12
pound turkey, reduce the quan
tity of rice to two cups and the
other ingredients In proportion.
Wash the rice until the water
is clear and then add it to twice
as much boiling salted water
and cook slowly,, tightly cov
ered, until it is tender, about
45 to 65 minutes. Let it become
dry and fluffy in a warm oven
a few minutes, lifting it up with
a fork several times.
Cut the sausages in inch
lengths and brown them quickly,
two or three minutes. Do the
same with the chicken livers
for which may be substituted a
cup of browned pecans if de
sired. Lightly mix all the in
gredients for the dressing but do
not add any other liquid; it
must be light and fluffy when
served. Have the turkey cleaned
well and dry. stuff it and sew
it up.
This year, from the U. S,
Bureau of Commercial Fish'
cries' Test Kitchens come three
savory seafood stuffings to
bring the tang-o-the-sea to your
festive table and fine flavor for
the most fastidious.
OYSTER STUFFING
One can (12 ounces) shucked
oysters, fresh or frozen; one
half cup chopped celery; one
half cup chopped onion; one
fourth cup melted fat or oil; six
cups soft bread cubes; one egg,
beaten; one tablespoon chopped
parsley; one teaspoon salt; one-
fourth teaspoon poultry season
ing; dash pepper.
Thaw oysters. Drain and chop
coarsely; cook celery and onion
in fat until tender, stirring occa
sionally. Combine all ingredients
and mix thoroughly. Makes
about four cups of stuffing
enough for a four-pound fowl.
SCALLOP STUFFING
One-half pound scallops, fresh
or frozen; one-half cup chopped
celery; one-half cup chopped
onion; one-fourth cup melted fat
or oil; six cups soft bread
cubes; one egg, beaten; one tea
spoon salt; one teaspoon
Worcestershire sauce; one-half
teaspoon poultry seasoning;
dash pepper. . .
Thaw scallops, rinse with cold
water to remove any shell parti
cles; chop scallops; cook celery,
onion and scallops in fat until
vegetables are tender; stirring
occasionally. Combine all in
gredients and mix thoroughly,
Makes about four cups stuffing,
enough lor four-pound fowl.
SHRIMP STUFFING
One-half pound shrimp, fresh
or frozen; one-fourth cup
chopped onion; one-fourth cup
melted fat or oil; one egg, beat
en; (wo tablespoons milk; six
cups soft bread cubes; two
tablespoons chopped parsley;
one teaspoon salt; one-half tea
spoon thyme; dash pepper.
Thaw frozen shrimp; peel and
remove sand veins; wash and
cut into small pieces. Cook
onion and shrimp in fat until
onion is tender, stirring occa
sionally. Combine egg and milk.
Combine all ingredients and mix
thoroughly. Makes about four
cups of stuffing, enough for a
four-pound fowl.
Many a homemaker faced
with roasting her holiday turkey
may be overwhelmed by the
sheer size of the uncooked bird.
How can she transform this
huge pink creature into the
delectable, golden-brown turkey
her family anticipates?
Begin by estimating the num
ber of servings for the holiday
dinner and roughly the number
of servings of leftover bird de
sired. A 14- to 16-pound bird
yields about 20 servings, a six
to eight-pound bird about 10
servings.
Should your turkey be frozen,
store it in the wrapper to re
tain maximum moisture and
thaw it in the refrigerator, al
low about 12 hours for a small
turkey, and about 24 hours for
a large one. Wash (lie turkey
inside and out under cold run
ning water and pat dry.
Now comes the job that per
haps seems the simplest, in
reality is absolutely the most
important step, and that is the
seasoning. Many skilled cooks
rely on Ac'cent monosodium
glutamate to bring out the flav
or. Ac'cent adds no flavor of
its own, but brings out the
sweet, rich flavor of the meat
and makes the bird seem juicier,
too.
Allow one half teaspoon Ac'
cent for each pound of turkey.
This will give you enough to
sprinkle on the skin, inside the
cavities, and to develop the
flavors of the stuffing and
gravy as well.
As for the stuffing, the free
wheeling cook has a wide
choice.
To pack the stuffing more
easily, place the turkey in a
large bowl with the neck cavity
up. It is easier to spoon the
stuffing down than to spoon it
in when the bird is level. Fill
the neck, skewer the neck skin
to the body, and then fill the
body cavity in the same fashion.
Should you want more stuffing
than the body cavities can ac
commodate, wrap the extra
amount in aluminum foil park
and put in the oven during the
last 45 minutes of roasting time.
There follow specific direc
tions for roasting the bird, and
stuff. Set aside half the total
amount for the dressing! and
gravy; divide the remainder be
tween skin and body cavities.
Sprinkle cavities also with salt
and ppnor. Stuff turkey.
Fasten neck skin to body with
skewer. Push legs under band
of skin at tail, or tie them to
tail. PUo turkey, breast side
for ciblet graw. To make thoiup, on raos in snttuuw open
carving job easier, let the bird I rattling pan. H cwMmi. tout
stand for 20 to SO minutes after j with a loos cowing or "tent
roasting so that the juk nf:Of aluminum foil. Koasl turkey
absorbed. ' own tSii K
If you follow the primer el K.) avwwvlius to tinnrUWe.
turkev cookery dirwKvi. ! TIMBT.MM.K
assured that vou U tor to' 10 P"hw roast
must glorious holiday bai HP- j thrw and one-half to lour hours;
py holidays
ROAST Tl'RKKY ! wv D,;rr
Wash turkey in cokt rutuuns
water. Pat inside dry with pa
per towels; leave outside moist.
Use one-half teaspoon Ac'wnt
per pound of turkey read' to
Sour Cream Fudge
IsTangy, Smooth
Sour cream has many uses
and one of the latest recipes us
ing this ingredient is Sour
Cream Fudge. It is sweet and
slightly tangy with creamy
smooth texture.
Use two cups sugar; one-half
teaspoon salt; one cup sour
cream; two tablespoons butter;
one-half cup chopped nuts (op
tional). . Butter cooking vessel to pre
vent crystallizing. Mix sugar
and sour cream. Cook, stirring
occasionally over medium heat
to soft ball stage (240 degrees).
Add butter. Beat in mixer for
four to five minutes at highest
speed, or until fudge loses its
gloss. Add nuts. Put in buttered
pan and chill. Cut into squares.
Kedgeree Recipe Taken
From Old Colonial Diary
Colonial America spawned a
mighty heritage not the least
of which was a bountiful table.
Many of their culinary creat-
tions was as original as pump
kin pie. But a greater number
were brought to the new world
with them.
One of the favorite dishes of
the early settlers of the colony
of South Carolina was Kedgeree
a medley off fish and rice.
And it has remained a favorite
to this day.
This recipe for Kedgeree was
taken from the diary of an un
known colonial homemaker who
lived in South Carolina over 300
years ago,
It is one of the recipes culled
by the House of Calvert from
early American Journals
diaries,, papers and books and
compiled in a new booklet
"Drinking and Dining Recipes
double the recipe for five to nine
pound fowls; triple it for 10 to 15
pound fowls; quadruple lor 1G
to 20 pounds and quintuple for
21 to 25 pounds.
from the Original Thirteen
Colonies."
Has Protein
The homemaker who devel
oped this Kedgeree didn't know
that fish was ncn in protein
She only knew that her family
enioyed it. And she never en
visioned that homemakers three
centuries later would be using
a modern version of her recipe
with the unbelievable conven
iences of canned fish and frozen
vegetables.
Make Kedgeree for your fanv
ily tonight and add corn muffins
from a mix and frozen glazed
carrots for the modern touch
to an early American dinner.
Two cups rice; two cups
flaked fish, such as canned tuna,
drained; four hard boiled
eggs; two tablespoons parsley,
minced; one-half cup milk; salt
and pepper.
Cook the rice. Chop the eggs
and add them to the rice. Add
fish, parsley, milk and season
ings. . Heat in a double boiler
and serve immediately. Makes
five servings.
Must Be Equipped
With Safety Devices
WASHINGTON- (UPI)-Under
federal law, newly manufac
tured refrigerators shipped in
interstate commerce must ne
equipped with safety devices so
that an entrapped child can free
himself.
But. cautions the U.S. Chil-
drens Bureau, this law does not
protect the child who plays hide
and seek in abandoned older re
frigerators lacking the inside
latch. Safety experts recom
mend that all who discard older
refrigerators remove the doors
first to prevent children from
killing themselves.
8 to 12 pounds, four to four and
one-half hours; 12 to 16 pounds,
four and one-half to five and
one-half hours; 16 to 20 pounds,
five and one-half to six and one
half hours; 20 to 24 pounds, six
and one-half to seven hours.
GIBLET GRAVY
Giblets: Place turkey heart,
liver, neck and gizzard in sauce
pan and cover with water. Add
one and one-half teaspoons Ac'
cent, one teaspoon salt and one
fourth teaspoon pepper, onion
slice and a celery stalk. Cook
slowly for about two to three
hours until tender. Cut up the
cooked giblets. The giblets and
their broth are used in the
gravy along with the pan drip
pings. Gravy: Remove the turkey
from the roasting pan to a plat
ter. Skim most of the fat from
the pan juices. Add giblet broth
and enough water to make
three cups of liquid to the juices
remaining in the roasting pan,
Add diced giblets. Stir until the
stock reaches a boil, making
sure to stir in all the brown
crustiness from the bottom of
the roasting pan. To thicken the
gravy, spoon five tablespoons of
the fat skimmed from the tur
key into a saucepan. Stir in five
tablespoons flour and heat the
mixture, stirring, until it begins
to brown. Pour in the prepared
turkey stock and stir over me
dium heat until the gravy thickens.
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For any of the seafood recipes
from the U. S. Fisheries
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THE FIRST TIME! DON'T LET IT BE THEIR LAST! YOUR CAUTION CAN
SAVE A CHILD'S LIFE ... SO PLEASE .. .
DRIVE CAREFULLY around schools and play
grounds! Be on the lookout for children when
they walk to and from schooll Your vacation from
school children is over nowl
BE ON THE ALERT when you are near a school
bus. Of course, they have to obey all traffic rules!
But, give schoolbusses a break anyway . . , they
carry a priceless cargo!
PARENTS! NEVER STOP TELLING children about
the many traffic dangers'. Only then can we hope
to help reduce traffic fatalities! One out of seven
fatalities involves a schoolchild! One out of ten
fatal accidents is caused by a teen-age driver!
DRIVERS! DON'T HURRY when you drive! We may
as well face it!, We cannot reduce traffic casual
ties unless we slow down! The lives of others are
in the hands holding your steering wheel. The
minute you may save, isn't worth the life of a
schoolchild!
HAVE YOUR CAR CHECKED by an expert! Any
car that is not in perfect mechanical condition is a
potential murder woaponl The few dollars you
spend may save a life!
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Tribune