Stuffings for Turkeys and Ducks

Wild turkeys should be stuffed with corn bread, pecan nuts and truffles. Take a piece of corn bread left over from breakfast, moisten with a teaspoonful of sauce. Add about a dozen peeled pecan nuts, three or four cut truffles, mix well. Cook in saucepan. Stuff your turkey the day before. Always let your fowls hang by the legs. A wild turkey should cook an hour, perhaps a little more or less. Be careful it does not dry, as the flesh is rather dry. Carve it as you would a wild duck, in thick slices. Put a buttered paper on the breast of the wild turkey, to prevent its drying. Tame turkeys can be cooked and stuffed in the same way. Sausages well fried, with mashed potatoes, salt, and red pepper, make delicious stuffing for fowls.

From page 28 of the 1904 edition.

Original pages from the book