Stuffing the Bird

HELEN G. CAMPBELL Director of Chatelaine Institute December 15 1944

Stuffing the Bird

HELEN G. CAMPBELL Director of Chatelaine Institute December 15 1944

Stuffing the Bird


HELEN G. CAMPBELL Director of Chatelaine Institute

THERE may be people who roast their fowl sans dressing, but most folks think the stuffin’ and fixin’s of the Christmas turkey as important as the light or dark meat—if not its better half.

Not for us a hollow mockery on the platter, but a bird with as much stuffing as it can comfortably accommodate. Some prefer plain bread; others like a few savory additions and a few use two varieties -one to stuff the large cavity and the other in the breast section. Some like the dressing moist, some like it dry and crumbly, but everybody wants it well-seasoned to complement the flavor of the fowl it fills.

Plain Dressing

12 Cupfuls of soft bread cubes or coarse crumbs y2 Cupful of chopped onion 1 Tablespoonful of salt 1-2 Tablespoonfuls of poultry dreasing

Vó Teaspoonful of pepper y Cupful of melted butter y¿ Cupful of broth or canned consommé

Combine the chopped onions and seasonings with the bread crumbs. Pour in the melted butter and broth and mix well. This amount will stuff a 10-to 12-lb. turkey. Use about half as much for a 10-lb. goose, a little less for a 5-lb. chicken or an average-sized duck.

Stuff the bird lightly, for the dressing swells during the cooking.


Giblets—Add the giblets cooked and sliced.

Vegetables — Chopped celery stalks, dried celery leaves or chopped fresh ones, parsley, kernel corn, chopped green pepper or grated carrot. Try any one or a combination of these. Mushrooms—A few sliced cooked mushrooms — anywhere from half a cupful on. Wonderful with turkey.

Cereal—If you have a little leftover cereal on hand, add it to the bread crumbs. Or throw in

a little ready-cooked bran for texture and added flavor. Sausage — Add a little sliced cooked sausage or sausage meat. Chestnut—Chopped or puréed roasted chestnuts in the dressing for the Christmas dinner. Raisin—About three quarters of a cupful of seeded raisins and a dash of nutmeg. Cut the poultry dressing by half.

Potato Stuffing

3 Cupfuls of hot, mashed potatoes

1 Cupful of stale bread crumbs

1 Cupful of chopped onion y Cupful of melted butter y2-l Teaspoonful of salt y¿ Teaspoonful of pepper 1 Teaspoonful of sage 1-2 Tablespoonfuls of lemon juice

1 Teaspoonful of Worcestershire sauce

Combine the bread crumbs with the mashed potatoes. Add the

chopped onions to the melted butter and cook gently until tender. Add to the potato-bread mixture. Add salt, pepper, sage lemon juice and Worcestershire sauce. Mix well

and stuff lightly into a goose.

Cranberry Stuffing

1 Cupful of chopped fresh

cranberries y Cupful of sugar y Cupful of chopped celery

2 Tablespoonfuls of chopped


3 Tablespoonfuls of butter

4 Cupfuls of stale bread


y Teaspoonful of sweet marjoram

1 Teaspoonful of salt

Combine the cranberries and the sugar. Cook the celery and parsley in the butter for two minutes; combine with the bread crumbs, seasonings and sugared cranberries. Blend well. Will stuff a duck or chicken. Make a little more for goose, and double for turkey.