Jellied Turkey

Put a tough turkey into cold water to cover, bring to the boil, and cook until the meat slips from the bones. Remove the meat, chop it fine, and return the bones to the stock. Simmer for two hours, and strain through cheese-cloth. There should be two cupfuls of the liquid. Add one package of gelatine that has been soaked and dissolved, and season with salt, pepper, grated onion, lemon-juice, and kitchen bouquet. Dip individual moulds in cold water, and put a slice of hard-boiled egg or pickled beet into the bottom of each one. Put in a little of the jelly, and let harden. Fill the moulds nearly to the brim with the minced and seasoned turkey, cover with the jelly, and set away to cool. Serve with mayonnaise.

Roast Turkey Stuffed With Chestnuts

Boil a quart of Spanish chestnuts, peel, chop, and mash them. Mix to a paste with melted butter, seasoning with salt and pepper, and stuff the turkey loosely. Roast as usual, in covered roaster and serve with Cranberry Sauce.

Roast Turkey Stuffed With Oysters

Make a stuffing of equal parts of bread and cracker crumbs rolled fine. Season highly with salt, pepper, and melted butter, and add a pint of raw oysters with their liquor. Add also two eggs well-beaten. Stuff the turkey loosely, truss, and roast, in a covered roaster. Turn over when brown on top. Make a gravy with the drippings, using browned flour to thicken.

Turkey Croquettes

Chop cold cooked turkey fine, season to taste, and mix with very thick Cream Sauce. Season with salt, pepper, celery salt, and curry powder. When cool and stiff shape into croquettes, dip in egg and crumbs, and fry in deep fat. Serve with a border of green peas.

Escalloped Turkey

Reheat cold cooked turkey, cut small, in a Cream Sauce. Arrange in a buttered baking-dish in alternate layers with seasoned crumbs, having crumbs and dots of butter on top Add also any bits of stuffing that may remain. Add stock or gravy to moisten, sprinkle with crumbs, dot with butter, and brown in the oven.

Escalloped Turkey And Sausage

Butter a baking-dish, and fill it with alternate layers of cold cooked minced turkey and sausage.

Fill the dish with stock or gravy to moisten, cover thickly with crumbs, and pour over half a cupful or more of cream or milk with which a well-beaten egg has been mixed. Season with pepper and salt, dot with butter, and bake covered. Sprinkle with minced parsley before serving.

Escalloped Turkey And Oysters

Reheat cold cooked turkey, cut fine, in a Cream Sauce, seasoning with salt, pepper, and grated nutmeg. Put into a buttered baking-dish with alternate layers of drained oysters and seasoned crumbs and dots of butter, and brown in the oven.

Turkey Loaf

Chop fine the meat of a cold turkey, and to each cupful add one-third of a cupful of cracker crumbs and one egg. Mix thoroughly and add enough of the stuffing to season. Shape into a loaf, roll in cracker crumbs, dot with butter, and bake for half an hour.