Rensselaer Semi-Weekly Republican, Volume 20, Number 22, Rensselaer, Jasper County, 18 November 1898 — A THANKSGIVING TURKEY. [ARTICLE]

A THANKSGIVING TURKEY.

Here Is a Stuffing from a Famo Chef's Notebook. There is a chef in one of the large hotels of New York who is famous for his roast turkey. Turkey under his hands comes out not only a beautiful brown, but of a delicious flavor quite different from any other turkey that ever was seen. The turkey meat is positively rich, and even the white meat that is generally dry has a moist, spicy taste. This is his recipe for roast turkey, which he kindly consented to give the household department: Clean the turkey with as little handling as possible and rinse with water in which a little baking soda has been dissolved. Now break up about h*lf a pint of bread crumbs and into the crumbs chop two links of pork sausage. Stuff the turkey with this mixture and just before putting into the oven bind salt pork on the breast of the turkey. Remove the pork just before the turkey is taken from the oven. When the meat is carved its flavor will he found very superior. This is particularly to be recommended for the Thanksgiving turkey, whl<s. with so many other dainties rivaling it, must be very appetising to be enjoyed. A Vienna hotel has 1,500 rooms.