Truffle Stuffing For Turkey

Brush well one and one-half pounds of truffles, peel them, mince the peel very fine, cut the truffles into slices, put them all into a saucepan with one-fourth pound of minced fat bacon and any obtainable fat from the turkey, also a good-sized lump of butter, with salt and pepper to taste. Cook for ten minutes, and let it get cold before using. A turkey should be stuffed with this three days before it is cooked, and truffle sauce should accompany it.

Stuffing For Boiled Turkey Or Rabbit

Remove the outer peel of one pound of chestnuts, then put them in boiling water until the inner skins can easily be removed, then trim them and put them into a small lined saucepan, cover them with broth and boil until the pulp and the broth has been well reduced. Pass the chestnuts through a fine wire-sieve. Chop fine one-fourth pound of cold, boiled fat bacon, and mix it with the chestnut puree; season to taste with salt, pepper and minced lemon peel. The stuffing will then be ready for use.

Stuffing For Turkey (Roasted)

To one pound of sifted breadcrumbs add one-half pound of butter, one pound of boiled and mashed potatoes, and a little marjoram and summer savory rubbed to a fine powder; add sufficient eggs to stiffen, and season with salt, pepper and grated nutmeg. A little sausage-meat, grated ham, and a few oysters or chopped mushrooms, may be added; they are a marked improvement, as are also a few walnuts, roasted chestnuts and filberts, and the grated rind of half a lemon. A few cooked truffles also improve it, and some may also be served in the gravy with the bird.