Thanksgiving is a time for nostalgia and tradition, and nothing embodies this spirit better than a hearty, old-fashioned stuffing recipe. As we gather around the holiday table, these recipes are a bridge between generations, showcasing flavors and techniques passed down through the years.
This collection offers an array of stuffing recipes, each with its unique twist on the classic dish. Whether you prefer your stuffing savory or sweet, with or without meat, there’s something here for every taste.
We invite you to have a look through these time-honored recipes and add a touch of history to your holiday feast this year!
Contents
Q & A: What is the difference between stuffing and dressing? 🦃
When it comes to preparing a turkey, the terms “stuffing” and “dressing” often come up, especially around Thanksgiving. Although these two terms are frequently used interchangeably, there are subtle differences between them, primarily based on how they are cooked and regional preferences.
Cooking method
Stuffing: Traditionally, stuffing is prepared by filling the cavity of the turkey with a mixture of bread, herbs, and other ingredients. The idea is that the stuffing absorbs the flavors of the turkey as they both cook, creating a moist, flavorful side dish.
Dressing: Dressing, on the other hand, is typically cooked separately in a baking dish. It often has a similar base of ingredients as stuffing, but may have a slightly different texture due to being cooked outside the turkey.
Regional terminology
In the United States, the term used can also depend on where you are. Generally, “stuffing” is more commonly used in the Northeast and “dressing” in the South. However, this isn’t a strict rule, and you’ll find variations and exceptions across the country.
Variations in recipes
Both stuffing and dressing have countless variations. Ingredients can include different types of bread, such as cornbread or sourdough, and a variety of add-ins like sausage, nuts, fruit, and an array of herbs and spices.
Health considerations
From a health perspective, some people prefer dressing as it can be easier to cook thoroughly and safely outside the bird, reducing the risk of food poisoning. Read more on that below.
Why shouldn’t you cook Thanksgiving stuffing inside the turkey? 🦃
Cooking stuffing inside a turkey has been a traditional method for many years — and you will see it mentioned in many of the recipes below — but we know now that it poses certain risks that are important to consider. Like what? Here’s a quick overview.
Food safety concerns
Risk of bacteria: The primary concern with cooking stuffing inside a turkey is the risk of bacterial growth, particularly Salmonella and Campylobacter. These bacteria can be present in the raw turkey and can contaminate the stuffing. (Find out more here from the USDA.)
Temperature variance: For the stuffing to be safe to eat, it needs to reach an internal temperature of 165°F (74°C), as measured with a food thermometer. However, by the time the stuffing reaches this safe temperature, the turkey meat might be overcooked, leading to a dry and less flavorful bird.
Uneven cooking: Due to the density of the stuffing, it can be challenging to ensure that it cooks evenly throughout. Parts of the stuffing that are in direct contact with the turkey’s flesh might reach the safe temperature, while other parts might not.
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Healthier alternatives for Thanksgiving dressing
Cooking separately: Many food safety experts recommend cooking the stuffing outside the turkey. This method allows both the turkey and the stuffing to be cooked to their ideal temperatures without the risk of undercooking.
Flavor infusion: To infuse the stuffing with turkey flavors without the risks, some cooks prepare it separately and then baste it with turkey drippings.
While stuffing cooked inside a turkey can be a nostalgic and flavorful part of a holiday meal, the potential health risks make it important to consider alternative methods. Cooking stuffing separately ensures a safer and often more delicious outcome.
Old-fashioned Thanksgiving dressing recipe (1955)
Cook bread crumbs in shortening, and use the freshest, full-flavored herbs and seasonings.
For a 12-lb. bird, prepare 12 cups (3 qts.) dry bread crumbs or cubes. Melt 1 cup shortening (use half butter for flavor) in large skillet. Add 1 cup minced onion; cook until yellow. Add crumbs gradually. stirring to prevent over-browning. Turn into deep bowl.
Mix 1-1/2 cups chopped celery stalks and leaves. 1/2 tsp. McCormick or Schilling Ground Sage (or Thyme), 1/2 tsp. Black Pepper, 3 tablespoons Poultry Seasoning, 1-1/2 tablespoons salt, 1/4 cup hot water.
Pepperidge Farm’s chestnut-apple bread stuffing recipe (1965)
1 pound chestnuts
1 cup butter
1/2 cup minced onion
1 cup sliced celery
16 ounces herb-seasoned bread stuffing mix
1-1/2 cups chopped apples
1-3/4 cups water
With a sharp knife, make an X on the dome face of the chestnuts. Place them in a saucepan, cover with boiling water, and simmer for 15 minutes. Drain, remove shell and chop.
In a skillet, melt butter and saute onion and celery until tender. Combine herb-seasoned stuffing, apples, chopped chestnuts, water and onion-celery mixture; toss lightly to blend. (Enough for a 14-16 pound turkey.)
Deliciously sensational vintage 70s Thanksgiving stuffing recipes 🦃
From the Winchester Star (Virginia) November 20, 1972
Stuffing in the seventies is a cinch to prepare. The dry mix may be combined with water and butter or margarine and placed in the turkey just as is. Or you can add your own pet touches — celery, onions, nuts, raisins, other dried fruits, giblets, oysters, chestnuts.
Some like to give their family and friends a choice. One recipe can be prepared for the neck cavity, another for the body cavity, and a third for a casserole to bake alongside the last half hour of roasting time.Leftover stuffing is also delicious the second time around — just remember to remove it from the turkey before refrigerating.
Given below are three choice stuffing recipes for the 1972 Thanksgiving turkey. All begin with dry stuffing mixes. They may be increased or decreased to suit your holiday needs.
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Oysterstuffing recipe
1 lb. pkg. herb-seasoned stuffing
1 quart oysters, drained, chopped
1/2 cup chopped celery
1/4cup chopped onion
1/2cup butter or margarine
1/2teaspoon salt
1/4teaspoon pepper
1/2teaspoon poultry seasoning
Prepare stuffing according to package directions, using oyster liquor. Cook oysters, celery and onions in butter 5 minutes. Add oyster mixture and seasonings to stuffing. Stuff and truss turkey. Yield: Stuffing for 10-12 lb. turkey.
Cranberry-mushroomstuffing recipe
1-7 oz. pkg. cube stuffing
1 cup chopped onions
1 cup sliced mushrooms
1/2cup chopped pecans
1/4cup butter or margarine
1 cup cranberries cut in half
3 tablespoons sugar
1/2 cup chopped parsley
Prepare stuffing according to package directions. Meanwhile, saute onions, mushrooms and pecans in butter 5 minutes. Combine cranberries and sugar. Add all ingredients to stuffing, stirring only to blend. Place in turkey or 1-1/2quart casserole and bake, covered, last 30 minutes of roasting time. Yield: 6 servings.
Sausage-pecan stuffing recipe
1 8 oz. pkg. cornbread stuffing
1/2cup water or broth
1/4cup butter
1/2lb. pork sausage links
1/2cup chopped celery
1/4cup chopped onion
1/4cup pecans
Prepare stuffing according to package directions, using 1/2 cup canned condensed chicken broth (or stock, from turkey giblets) to replace water. Meanwhile, cut sausage links in quarters and brown with celery and onions in skillet, draining off any excess fat. Add to stuffing. Stir in pecans. Taste for seasonings. Bake in covered 1-1/2 quart casserole last 30 minutes of turkey roasting time. Serves 6.
MORE: Thanksgiving dinner: How to carve turkey, step-by-step, plus illustrations
Variations to stuffing recipes(1972)
(Enough for a 12-to 16-pound turkey)
APPLE RAISIN. Melt one-third pound butter or margarine in 2 cups hot canned chicken broth. Add 2 cups unpeeled diced apple, 1/2cup raisins, 1 teaspoon poultry seasoning and one 1-pound package herb seasoned stuffing.
GIBLET. Simmer turkey giblets with water, onion slices, celery stalk, parsley sprig, salt and pepper until tender. Drain; chop coarsely. Add to packaged herb seasoned, corn bread, or cube stuffing, following general directions printed on bag. Use broth to replace water. Sauteed onions and celery optional.
MUSHROOM. Saute 2 cups sliced mushrooms with 3/4 cup chopped onion and 1 cup chopped celery in one-third pound butter or margarine. Add with 2 cups water to one 1-pound package herb seasoned stuffing.
PECAN. Toast 1-1/2 cups pecans in one-third butter before adding to two 7-ounce package herb seasoned cube stuffing with 2 cups water. Almonds, filberts, walnuts or drained water chestnuts may be substituted for pecans.
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Using stuffing mixes (1972)
The stuffing — no longer the product of home baking, followed by aging of the loaves, the tearing of slices into uneven cubes, sometimes the drying of cubes in the oven, and finally the uncertain seasoning with sage, thyme, savory and whatever other spices happened to be on hand — today’s perfectly prepared and seasoned stuffing comes from a bag.
It may be cornbread stuffing, only slightly reminiscent of the cornbread available on that first Thanksgiving, this one being even-grained, fine of particle, and perfectly seasoned every time.
It may be herb-seasoned cube stuffing, tasting and looking like that made by the very best cooks in grandmother’s day. Or it may be the crushed herb seasoned stuffing, beautifully aromatic as you open the bag, and slightly dry when you remove it from the roasted turkey if you follow the recipe on the bag closely and don’t add an egg.
Classic fruit stuffing recipes for your Thanksgiving turkey 🦃
These classic recipes for fruit stuffing combine a traditional bread stuffing or rice stuffing with apples, cranberries, oranges, apricots and other fruits — the perfect way to spice up your Thanksgiving turkey!
The details come direct from newspapers published in the 50s, 60s and 70s, and feature some good old-fashioned flavors and ingredients.
Turkey with orange rice stuffing recipe (1977)
Whatever the weather this Thanksgiving, the holiday meal is sure to be delicious and eye-appealing.
Although many couples and single persons whip up a Thanksgiving dinner with a menu built around steak, pork chops, chicken or lamb, traditionalists cling to the turkey as an American symbol of this very special day.
Here is a special roast turkey that takes an added flavor with the use of an orange rice stuffing and a fruity basting liquid.
Ingredients
1/2 cup uncooked brown rice (2 cups cooked)
1/2 cup orange juice
1 pound bulk pork sausage
3/4 cup chopped onion
1 teaspoon poultry seasoning
1 cup raisins
1 cup chopped walnuts
4 oranges; sectioned, drained (reserve juice)
Salt and pepper
1 12-pound turkey
1 cup water
Directions
Cook rice according to package directions, substituting orange juice for 1/5 cup of the water. Break up sausage in large skillet and cook with onion until meat is done and onion is golden but not brown. Add cooked rice, poultry seasoning, raisins, walnuts and orange sections. Mix lightly. Sprinkle salt and pepper in cavities of turkey.
Stuff turkey with rice mixture. Tie legs together, then to tail. Fasten wings behind back to hold neck skin. Place in roasting pan and rub outside of turkey with orange juice reserved from sections. Cover loosely with foil.
Bake in 325 F oven for 2 hours. Uncover and continue baking 1-1/2 to 2 hours or until turkey tests done, basting occasionally with pan drippings. Remove turkey from oven; transfer to heated platter. Add water to drippings; bring to a boil. Thicken, if desired, with 2 tablespoons flour mixed with 1/4 cup cold water. Makes 8 servings.
(To section oranges, cut off peel round and round in a spiral fashion. Go over fruit again, removing any remaining white membrane. Cut along theside of each dividing membrane from outside to middle of core. Remove section by section over bowl to retain juice from fruit.)
Mandarin orange bread stuffing recipe (1958)
From the Syracuse Post Standard (New York) November 21, 1958
Ingredients
2-1/2 quarts soft bread crumbs
1 cup or (11-oz.) can mandarin orange sections
1/2 cup orange juice
3/4 tsp, salt
1/4 tsp celery salt
3 tablespoons melted butter or margarine
Directions
Combine soft bread crumbs, orange sections and juice, salt, celery salt and butter.Makes 2 quarts mandarin orange bread stuffing
Cranberry & bread fruit stuffing recipe (1958)
Ingredients
1 quart fresh cranberries
1/3 cup butter or margarine
1 cup chopped celery
1 gallon soft 1/2″ bread cubes
2 tsp. salt
1/2 tsp. sage or marjoram
1 cup milk or bouillon
Directions
Chop cranberries and add sugar. Melt butter in a skillet; add celery and saute until tender. Combine cranberry and sugar mixture, celery, soft bread cubes, salt, sage and milk.Yield: 2-1/2 quarts cranberry bread stuffing
Onion-apple bread stuffing (1975)
Ingredients
6 medium-sized dry yellow onions (approx. 2 lbs.)
3 quarts day-old bread crumbs or squares
2 tablespoons ground dried sage
1 teaspoon poultry seasoning
2 to 3 teaspoons salt
1/4 teaspoon black pepper
4 cups diced, unpeeled red apples
Directions
Boil onions in water to cover until crisp-tender (about 15 minutes); drain and chop fine. Combine with remaining ingredients and toss lightly. Stuff neck and body cavity of 12-pound ready-to-cook turkey. Double recipe for 18-pound bird. Bake any remaining dressing in covered casserole for last hour, basting occasionally with turkey drippings.
Fruit and cognac stuffing (1961)
Fruit and cognac stuffing for Thanksgiving turkey is an exotic departure from the usual bread or meal dressing. It also blends perfectly with duck or any other game bird.
Cover a mixture of prunes and raisins with cognac and let soak 4 days in a tightly covered jar to prevent evaporation. Dot cavity of bird with butter, salt, and pepper and stuff with drained fruit. Reserve cognac. Roast according to your usual method. Just before serving, pour cognac in which fruit was soaked over the hot bird and set aflame. Douse flames by placing roaster cover over bird for a few seconds. Do not allow skin to char.
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Apricot-prunefruit stuffing recipe (1960)
Ingredients
1 8-oz. pkg. stuffing mix
2/3 cup finely cut dried apricots
1/2 cup finely dried prunes
1/4 cup finely chopped onion
Directions
Prepare stuffing mix according to directions on package for moist stuffing. Add apricots, prunes, and onion; toss. Lightly spoon stuffing into body and neck cavities of bird — do not pack. Makes about 5-1/2 cups stuffing – To prepare: 15 minutes.
Apple-rice stuffing recipe (1960)
4 cups cooked rice
1/2 cup butter
1 cup diced celery
4 cups (about 4 medium-size pared) coarsely chopped apples
1-1/2 teaspoons grated lemon peel (grated through colored part only; white is bitter)
1 tablespoon lemon juice
1 cup (about 5 oz. golden raisins
1 cup (about 3 slices) fine dry breadcrumbs
1-1/2 teaspoons salt
3/4 teaspoon ground ginger
1/2 teaspoon poultry seasoning
Directions
Heat butter in a saucepan. Add celery and cook until just tender, occasionally moving and turning with a spoon.
Meanwhile, gently toss apples with lemon juice. Add rice, lemon peel, raisins, bread crumbs, and a mixture of the salt. ginger and poultry seasoning. Blend with celery mixture. Just before roasting, lightly spoon stuffing into neck and body cavities of bird — do not pack. Makes about 9-1/2 cups stuffing –To prepare: 30 mins.
Spicy fruit stuffing recipe (1962)
Combine the following ingredients and blend lightly:
4 tart apples, diced (2 cups); 1-1/2 cups chopped dried apricots; 1 cup diced celery; 1 stick butter or margarine, melted: 1/2 cup warm water; 4 cups bread, cubed; 1-1/2 teaspoon poultry seasoning or 2 teaspoons onion salad dressing mix; salt and pepper to taste. Makes enough for 14-16 pound turkey.
Cranberry-pecan dressing/stuffing (1968)
1 7-ounce package cube stuffing
1 cup chopped onions
1 cup sliced mushrooms
1/2 cup chopped pecans
1/4 cup butter or margarine
1 cup cranberries, cut in half
3 tablespoons sugar
1/4 cup chopped parsley
Prepare stuffing according to package directions. Meanwhile, saute onions, mushrooms and pecans in butter 5 minutes. Combine cranberries and sugar. Add all ingredients to stuffing, stirring only to blend.
Place in 1-1/2 quart casserole and bake, covered, last 30 minutes of turkey roasting time. Makes 6 servings
Old-fashioned Grape Nuts stuffing recipes 🦃
Grape Nuts — a crunchy cereal mainly made with whole grain wheat flour and malted barley flour — made its debut way back in 1897. More than a century later, it’s still on supermarket shelves nationwide, and hundreds of recipes have been created that include the cereal as an ingredient.
Here’s a look back at a few of the recipes for Grape Nuts stuffing that have been published in magazines and newspapers over the years!
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Holiday Grape Nuts stuffing recipe (1969)
Ingredients
2-1/2 cups minute rice
2 cups chopped celery and celery leaves
1/2 cup chopped onion
1/2 cup butter or margarine
4 cups water
1 tablespoon salt
1 teaspoon poultry seasoning
1/8 teaspoon pepper
1-1/2 cups Post Grape Nuts cereal
Directions
Saute rice, celery, and onion in butter until lightly browned. Gradually add water and seasonings.
Bring to a boil. Cover; remove from heat and let stand for 4 minutes. Stir in cereal and let stand 1 more minute.
Makes 8 cups — enough for a 12-pound turkey, or double the recipe for a large turkey. Any remaining stuffing can be baked separately in a casserole.
Grape Nuts stuffing for turkey
Yield: 8 cups/16 servings
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Ingredients
- 2 large onions, chopped
- 4 cloves garlic, minced (optional)
- 2 to 3 cups chopped celery
- 1/2 pound butter
- 2 to 3 tablespoons rubbed sage
- 1 teaspoon marjoram
- 2 teaspoons oregano
- 2 cups chopped apples
- 1-1/2 cups chopped pecans or filberts
- 1-1/2 cups coarsely chopped plumped dried raisins and apricots
- 4 cups Grape Nuts cereal
- 3/4 cup dry sherry
- 3 eggs, beaten
- Salt, pepper
- Hot stock or water
Instructions
- Saute chopped onions, garlic and celery in butter until translucent.
- Add sage, thyme, marjoram and oregano and continue to saute for a few minutes.
- Add apples, nuts, raisins and apricots, Grape Nuts, sherry and eggs.
- Season to taste with salt and pepper.
- Add hot stock or water until the mixture is well moistened.
- Stuff bird lightly.
- Spoon any excess stuffing into a casserole dish and bake at 325 degrees (F) until done, about 1 hour.
- Moisten stuffing in casserole several times during baking period with pan drippings.
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Nutrition Information:
Yield: 16Serving Size: 1
Amount Per Serving:Calories: 350Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 66mgSodium: 300mgCarbohydrates: 34gFiber: 4gSugar: 22gProtein: 5g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
Savory cereal stuffing with Grape Nuts flakes (1987)
Ingredients
1/2 cup chopped onion
2 tablespoons margarine
2 cups Post Grape Nuts flakes, slightly crushed
1 tablespoon chopped parsley
1/2 teaspoon poultry seasoning
Dash of pepper
2 teaspoons grated lemon rind
Directions
Saute onion in the margarine until tender but not browned. Combine with the cereal and seasonings in a bowl; toss to mix thoroughly. Use for Chicken Divan or as stuffing for roast chicken or pork chops. Makes 2 cups.
Old-fashioned version of Grape Nuts stuffing (1936)
From the Evening News (Washington DC) July 17, 1936
Ingredients
1 cup Grape Nuts
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon powdered sage
2 tablespoons grated onion
2 cups riced potatoes
1/2 cup milk
1 egg, well beaten
1/2 cup melted butter or bacon drippings
Directions
Combine Grape Nuts, seasoning, onion, and potatoes. Add milk to egg; add to Grape Nuts mixture and stir well; then add butter. Use for stuffing fowl. Stuff loosely. Makes enough stuffing for 1 fowl. (Double this recipe to make stuffing for a small turkey.)
Traditional & very old-fashioned stuffing recipes 🦃
Most of the old-fashioned stuffing recipes below are from the first half of the 20th century. They are all made with simple ingredients — mainly fresh or unprocessed — and prove that the desire for deliciously savory foods have changed little over the past hundred years.
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Traditional oyster stuffing recipe
To make oyster stuffing, season two cupfuls fresh breadcrumbs with salt and pepper, add one-third cupful melted butter and one cupful oysters, cleaned and drained from their liquor. Alternative method: Fill the birds with oysters dipped in cracker crumbs, then in melted butter and again in crumbs, allowing about three oysters to a bird.
Southern peanut stuffing recipe
To make peanut stuffing, remove skin covering and finely chop sufficient roasted or salted peanuts to measure half a cupful, add one cupful cracker-crumbs, salt, pepper and cayenne to season, two tablespoonfuls melted butter and one-half cupful rich cream. A few drops of onion juice may be added, if desired.
Simple potato stuffing
Mix 2 cups hot mashed potatoes, 2 cups cracker crumbs, 1/3 cup each melted butter and sausage fat and 1/2 cup giblets cooked and chopped fine. Moisten with hot water, season with salt, pepper and poultry dressing.
Bread stuffing
Remove crust from one loaf baker’s bread and break into pieces. There should be 3-1/2 cups. Pour over 1 cup boiling water. Let stand 20 minutes and then squeeze out as much water as possible. To bread add 1 tablespoon poultry dressing, 1-1/2 teaspoons salt, 1/4 teaspoon pepper, 1/2 cup melted butter and 3/4 cup finely chopped celery if desired.
New England stuffing
“Remove the hard outside crusts from a small stale loaf of baker’s bread,” says Fannie Farmer in Woman’s Home Companion for November [1910]. “Cut in slices and toast until delicately browned, then put in chopping bowl and chop while adding hot water to moisten. Add one-third of a cupful of finely chopped fat salt pork, one egg well beaten. Salt, pepper and sage to taste.
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Fall River stuffing
Put giblets in saucepan and cover with one quart of cold water. Place on range and heat gradually until boiling point is reached: then let simmer until giblets are tender. The liver will cook in less time than heart and gizzard, and should be removed as soon as done.
Split and spread sixteen common crackers with butter, allowing one-half tablespoonful to each half-cracker. Pour over crackers two and three-fourths cupfuls of stock in which giblets were cooked. As soon as crackers have absorbed the stock, add giblets finely chopped and season with salt and pepper, and summer savory, sage or marjoram may be added as desired.
Classic bread & celery stuffing
Remove hard outside crusts from a stale loaf of baker’s bread and break in pieces. There should be three and one-half cupfuls. Pour over bread one cupful of boiling water and let stand twenty minutes, then squeeze out all the water that is possible.
To bread, add one tablespoonful of poultry seasoning, one and one-half teaspoonfuls of salt and one-fourth of a teaspoonful of pepper, then add three-fourths of a cupful of finely cut celery, and one-half cupful of melted butter.
Old-fashioned cracker stuffing
Mix 3 cups cracker crumbs with 1 small cup butter. Moisten with 1-1/4 cups boiling water. Season with salt, pepper and poultry dressing.
Potato-sausage stuffing
One toothsome substitute which is well-liked is made of a mixture of mashed potatoes and sausage meat. For a ten-pound turkey are required three pints of hot mashed potatoes seasoned with finely minced parsley, celery, onion and pepper; one pint of sausage meat seasoned with sage and two eggs, which should be beaten thoroughly and mixed with the other ingredients. The turkey may then be filled and roasted.
An attractive way of serving it is to have ready large boiled onions with a shallow well in the top filled with cooked sausage, which may be placed around the turkey on the platter. Just before sending to the table, a little brandy is poured over each one and ignited, making a most festal dish.
Traditional walnut stuffing recipe
To one quart of fresh breadcrumbs add one cup of English walnuts which have been cut into small pieces, one tablespoonful of salt and one-quarter teaspoonful of pepper. Melt two-thirds of a cup of butter in two-thirds of a cup of hot milk and combine with the crumbs. Mix thoroughly and fill the turkey at once, allowing room for the stuffing to swell.
Turkish stuffing
For this is required one cup of rice, one dozen French chestnuts, quarter pound currants, one-half cup butter, two ounces of almonds, and a quarter of a teaspoonful each of salt paprika and ground cinnamon. Wash the rice and cook until half done in boiling salted water; drain and add the other ingredients. The chestnuts, of course, will have been cooked and cut in small pieces, and the almonds blanched and chopped.
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Nut and potato stuffing for goose
Mix together the following: Two cups of hot mashed potato, one teaspoonful of onion juice, one-half cup sliced walnut meats, one-quarter teaspoonful each of paprika and salt, four tablespoonfuls thick cream, one tablespoonful of butter and the yolk of two eggs. A teaspoonful of sweet herbs may be added if desired.
Old-fashioned chestnut stuffing recipe
Boil and mash one quart of chestnuts. Add a teaspoonful of chopped parsley, one-half teaspoonful each of chopped onion, salt and pepper, and one tablespoonful of butter. Bind with an egg.
Vintage onion stuffing recipes
Three large onions, two tablespoons dried sage, two ounces of butter, four ounces of breadcrumbs, one egg, salt and pepper to taste. Peel the onions, cook for 10 minutes, then drain and chop fine. Mix onions and breadcrumbs, butter and sage; season with the salt and pepper, and moisten with the well-beaten egg.
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