Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup chicken chopped fine
- 1 cup cream sauce
- one cannot be too careful in selecting
- 8 lbs
- 1 medium sized onion chopped fine
- 26 roasting
- three thin slices of bacon
- 1 tsp
- 2 eggs then the beaten whites
- salt
- pepper
- sage
Directions
One cannot be too careful in selecting, preparing and baking a turkey. For a large turkey, the male bird about a year old is best. For a turkey of about 8 lbs. select the female. In dressing a turkey remove the pin feathers under the skin with a sharp knife, being careful not to break the skin. Singe carefully. Remove the giblets, superfluous fat and other parts inside the bird. Wash inside and out. Wipe dry with a soft cloth. Clean the giblets. The fowl is now ready for the stuffing.
Put the giblets in a skillet with water to cover. Cook tender, remove from the liquor, cool and chop fine. For a large turkey, add to the liquor J cup of butter, 1 medium sized onion chopped fine, salt and pepper to taste and the giblets. Heat the mixture. Chop dry bread not too fine. Mix the seasoned liquor thoroughly with the bread and a little sage. If not moist enough add a little hot water. The secret of good stuffing is not to make it too moist. When the turkey is carved, the stuffing should roll out lightly. A pt. of oysters may be added to the stuffing. The above recipe may be used for other fowl. For chicken leave out the onion and add more sage. For duck and goose add more onion and leave out the sage.
Fill the turkey with stuffing. Do not pack it, although the neck may be stuffed to the very tip. Tie a string around the skin near the tip and turn back. Sew the turkey up. Cover each leg with three thin slices of bacon. Fasten on with small skewers or toothpicks. Wrap each leg with a soft cloth and sew on. Press the legs to the back and tie with a string around the bird. This will make the legs as juicy and tender as any part of the fowl. Tie the wings closely to the breast. Put the turkey in a roasting pan. Slide into a hot oven. Leave the cover off until the fowl is thoroughly heated and colored a delicate brown. Then baste with hot salted water which contains a little melted butter. Cool the oven to a moderate temperature. Roast the bird from three to five hours with the cover on the pan, basting frequently and just using enough water to make a steam.
Mrs. Charles H. Burwell.
CHICKEN SOUFFLE. 1 cup chicken chopped fine, \ tsp. salt, \ tsp. pepper, 1 tsp. chopped parsley or celery, 1 tsp. lemon juice, 1 cup cream sauce. Add beaten yolks of 2 eggs then the beaten whites. Put in a baking dish and cover with bread crumbs mixed with melted butter, bake 20 minutes.