Two quarts of stuffing is generally needed for a good-sized turkey. The foundation is stale bread, finely crumbled. When the crusts are used they should be soaked in water until they are soft, and then squeezed as dry as possible. To this may be added a high seasoning, and at least half a cupful of melted butter, or other shortening.

Additions may be made at will, of chopped celery, raw oysters, drained and quartered, raw sausage-meat, chopped raw veal, boiled chestnuts, chopped or rubbed through a sieve, chopped hard-boiled eggs, chopped parsley, and truffles.