A Variety of Stuffing Recipes for Poultry
Homemade stuffing was a great way to use up stale bread and other ingredients and provided a nice dish to accompany poultry. The recipes below will give you some good ideas for stuffings, and you can make changes to suit your taste.
INFORMATION BELOW FROM 1800s COOKBOOKS
It is necessary to know the difference between fowls and birds. A fowl always leads its young ones to the meat and a bird carries the meat to its young. So our common poultry are fowls; the pheasant, partridge, peacock, turkey, quail, duck, chickens, and such.
STUFFING
Stuffing, or dressing, is generally considered as a necessary accompaniment to most of the made dishes. When composed with good taste, it gives to them additional spirit and relish. The housewife should be prepared to vary the stuffing she uses from time to time.The ingredients should be so proportioned, that no one flavor predominates. Some dishes require a very delicately flavored stuffing, while for others it should be full and high seasoned.
TO STUFF A FOWL
Place the fowl in a bowl, and put the stuffing in at the neck. Fill out the breast until plump and even. Then draw the neck skin together at the end, and sew it over on the back. Put the remainder of the stuffing into the body at the other opening, and if full, sew it with coarse thread or fine twine. If not full, sewing is unnecessary, except when the fowl is to be boiled.
ENGLISH STUFFING
First, take some stale bread (use your own judgment as to the quantity), and brown it in your oven. Also one onion (red ones preferred), one-fourth pound of fresh pork or sausages, and run it through your meat grinder with a few stalks of celery. Place it in a saucepan in which a small lump of butter has been dissolved. Beat one or two eggs in a pint of sweet milk.* Stir all ingredients well. Place on the fire or in the oven and continue to stir, so as to see that the onions are cooked. After you have this done, set in a cool place. When the above articles are cold, place inside the turkey.
*sweet milk – whole milk; it was called sweet milk to distinguish it from buttermilk.
OYSTER STUFFING
Moisten three cups dry bread crumbs with a sufficient amount of hot water to make them quite soft. Brown one-fourth cup butter slightly, add one tablespoon salt and one-fourth teaspoon pepper, and mix into the bread. Mix with this one cup oysters with their liquor, and one cup chopped celery. Stuff the turkey loosely, truss, and roast in a covered roaster. This can also be used with boiled turkey and chicken. Then it is generally served in a separate dish, to be dipped out as a person desires.
CHESTNUT STUFFING
Blanch one pint of chestnuts in boiling water to remove the dark skin that covers them. Cook them until they are quite soft and then chop them or mash them. Moisten one pint of bread crumbs with hot water and add the chestnuts. Brown one-fourth cup butter slightly and pour it over the mixture. Add one teaspoon salt, one-fourth teaspoon pepper, and two tablespoons chopped parsley. Mix, and stuff your fowl.
GIBLET STUFFING FOR TURKEY
The giblets of turkey consist of the pinions, feet, neck, and gizzard. Put the giblets in a saucepan over the fire with boiling water to cover. Sprinkle over a teaspoon of salt and one-fourth teaspoon of pepper and boil gently until tender. Save the water in which the giblets were boiled to use for gravy. Chop the giblets quite fine, put them in a frying pan over the fire with four ounces of butter, two breakfast cups of stale breadcrumbs, and a good seasoning of salt, pepper, and any powdered sweet herbs except sage. Stir all these ingredients together until they are of a light brown. Add a wine glass of sherry or Madeira wine, and the stuffing is ready for use.
LIVER STUFFING FOR ROAST DUCK
Chop one duck liver and sauté in one-fourth cup butter to which has been added one small onion, chopped. Pour over two cups dry bread crumbs. Then add one-half teaspoon salt, one-fourth teaspoon pepper, one tablespoon chopped parsley, and one finely chopped parsley, and one beaten egg. Pour over all a sufficient amount of water to moisten well. Stuff into the duck.
PEANUT STUFFING FOR ROAST DUCK
Mix one pint cracker crumbs and one cup shelled peanuts, finely chopped. Add one-half teaspoon salt, one-fourth teaspoon pepper, and a dash of Cayenne pepper. Melt one-fourth cup butter and pour it and a sufficient amount of hot milk to soften the whole. Stuff into the duck.
STUFFING FOR GOOSE
Chop very fine one or two onions and a little green sage. Add a large teacup* of bread crumbs, a very little pepper and salt, half the liver parboiled, and the yolks of two eggs. Incorporate the whole well together, put it into the goose, but leave a little room for the stuffing to swell.
*teacup – same as a jill or gill; four ounces in the U.S. and five ounces in the U.K.
POTATO STUFFING FOR TURKEYS AND OTHER FOWLS.
Mash smoothly six good-sized boiled Irish potatoes. Chop a small onion very fine and fry a light brown in a dessertspoon* of lard. Then add the potatoes with salt and pepper, and a lump of butter as large as a walnut. To this add one well-beaten egg, stirring till perfectly dry. If for geese or ducks, add a little sifted sage and a small quantity of red pepper.
*dessertspoon – two teaspoons.
STUFFING FOR POULTRY
Mince one-fourth pound of beef suet* (marrow* is better), the same weight of bread crumbs, one-half teaspoon parsley leaves, nearly as much of sweet marjoram or lemon thyme, and the same of grated lemon peel. Add an onion or shallot, chopped as fine as possible, a little grated nutmeg, pepper and salt. Pound all together thoroughly, with the yolk and white of two eggs. This is about the quantity for a turkey poult.* A very large turkey will take nearly twice as much. To the above may be added an ounce of dressed ham.
*suet – the hard white fat on the kidneys and loins of cattle, sheep, and other animals, used to make foods including puddings, pastry, and mincemeat.
*marrow – a soft fatty substance in the cavities of bones, often used in soups.
*poult – a young fowl, as of the turkey, the pheasant, or a similar bird.
RICE STUFFING
Mix two cups steamed rice with two cups bread crumbs. Add one cup stewed tomatoes, one-fourth cup chopped pimiento, two tablespoons chopped parsley, and one small onion, chopped. Then add one teaspoon salt, one-fourth teaspoon pepper, one-fourth cup melted butter, four small strips bacon, diced and fried brown, and a sufficient amount of hot water to moisten the whole well. Mix thoroughly and stuff.
Image from Deposit Photos
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Do You Have a Favorite Stuffing Recipe? Please Leaving a Comment Below.
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on Amazon.Homemade stuffing was a great way to use up stale bread and other ingredients and provided a nice dish to accompany poultry. The recipes below will give you some good ideas for stuffings and you can make changes to suit your taste.
INFORMATION BELOW FROM 1800s COOKBOOKS
It is necessary to know the difference between fowls and birds. A fowl always leads its young ones to the meat and a bird carries the meat to its young. So our common poultry are fowls; the pheasant, partridge, peacock, turkey, quail, duck, chickens, and such.
STUFFING
Stuffing, or dressing, is generally considered as a necessary accompaniment to most of the made dishes. When composed with good taste, it gives to them additional spirit and relish. The housewife should be prepared to vary the stuffing she uses from time to time.The ingredients should be so proportioned, that no one flavor predominates. Some dishes require a very delicately flavored stuffing, while for others it should be full and high seasoned.
TO STUFF A FOWL
Place the fowl in a bowl, and put the stuffing in at the neck. Fill out the breast until plump and even. Then draw the neck skin together at the end, and sew it over on the back. Put the remainder of the stuffing into the body at the other opening, and if full, sew it with coarse thread or fine twine. If not full, sewing is unnecessary, except when the fowl is to be boiled.
ENGLISH STUFFING
First, take some stale bread (use your own judgment as to the quantity), and brown it in your oven. Also one onion (red ones preferred), one-fourth pound of fresh pork or sausages, and run it through your meat grinder with a few stalks of celery. Place it in a saucepan in which a small lump of butter has been dissolved. Beat one or two eggs in a pint of sweet milk.* Stir all ingredients well. Place on the fire or in the oven and continue to stir, so as to see that the onions are cooked. After you have this done, set in a cool place. When the above articles are cold, place inside the turkey.
*sweet milk – whole milk; it was called sweet milk to distinguish it from buttermilk.
OYSTER STUFFING
Moisten three cups dry bread crumbs with a sufficient amount of hot water to make them quite soft. Brown one-fourth cup butter slightly, add one tablespoon salt and one-fourth teaspoon pepper, and mix into the bread. Mix with this one cup oysters with their liquor, and one cup chopped celery. Stuff the turkey loosely, truss, and roast in a covered roaster. This can also be used with boiled turkey and chicken. Then it is generally served in a separate dish, to be dipped out as a person desires.
CHESTNUT STUFFING
Blanch one pint of chestnuts in boiling water to remove the dark skin that covers them. Cook them until they are quite soft and then chop them or mash them. Moisten one pint of bread crumbs with hot water and add the chestnuts. Brown one-fourth cup butter slightly and pour it over the mixture. Add one teaspoon salt, one-fourth teaspoon pepper, and two tablespoons chopped parsley. Mix, and stuff your fowl.
GIBLET STUFFING FOR TURKEY
The giblets of turkey consist of the pinions, feet, neck, and gizzard. Put the giblets in a saucepan over the fire with boiling water to cover. Sprinkle over a teaspoon of salt and one-fourth teaspoon of pepper and boil gently until tender. Save the water in which the giblets were boiled to use for gravy. Chop the giblets quite fine, put them in a frying pan over the fire with four ounces of butter, two breakfast cups of stale breadcrumbs, and a good seasoning of salt, pepper, and any powdered sweet herbs except sage. Stir all these ingredients together until they are of a light brown. Add a wine glass of sherry or Madeira wine, and the stuffing is ready for use.
LIVER STUFFING FOR ROAST DUCK
Chop one duck liver and sauté in one-fourth cup butter to which has been added one small onion, chopped. Pour over two cups dry bread crumbs. Then add one-half teaspoon salt, one-fourth teaspoon pepper, one tablespoon chopped parsley, and one finely chopped parsley, and one beaten egg. Pour over all a sufficient amount of water to moisten well. Stuff into the duck.
PEANUT STUFFING FOR ROAST DUCK
Mix one pint cracker crumbs and one cup shelled peanuts, finely chopped. Add one-half teaspoon salt, one-fourth teaspoon pepper, and a dash of Cayenne pepper. Melt one-fourth cup butter and pour it and a sufficient amount of hot milk to soften the whole. Stuff into the duck.
STUFFING FOR GOOSE
Chop very fine one or two onions and a little green sage. Add a large teacup* of bread crumbs, a very little pepper and salt, half the liver parboiled, and the yolks of two eggs. Incorporate the whole well together, put it into the goose, but leave a little room for the stuffing to swell.
*teacup – same as a jill or gill; four ounces in the U.S. and five ounces in the U.K.
POTATO STUFFING FOR TURKEYS AND OTHER FOWLS.
Mash smoothly six good-sized boiled Irish potatoes. Chop a small onion very fine and fry a light brown in a dessertspoon* of lard. Then add the potatoes with salt and pepper, and a lump of butter as large as a walnut. To this add one well-beaten egg, stirring till perfectly dry. If for geese or ducks, add a little sifted sage and a small quantity of red pepper.
*dessertspoon – two teaspoons.
STUFFING FOR POULTRY
Mince one-fourth pound of beef suet* (marrow* is better), the same weight of bread crumbs, one-half teaspoon parsley leaves, nearly as much of sweet marjoram or lemon thyme, and the same of grated lemon peel. Add an onion or shallot, chopped as fine as possible, a little grated nutmeg, pepper and salt. Pound all together thoroughly, with the yolk and white of two eggs. This is about the quantity for a turkey poult.* A very large turkey will take nearly twice as much. To the above may be added an ounce of dressed ham.
*suet – the hard white fat on the kidneys and loins of cattle, sheep, and other animals, used to make foods including puddings, pastry, and mincemeat.
*marrow – a soft fatty substance in the cavities of bones, often used in soups.
*poult – a young fowl, as of the turkey, the pheasant, or a similar bird.
RICE STUFFING
Mix two cups steamed rice with two cups bread crumbs. Add one cup stewed tomatoes, one-fourth cup chopped pimiento, two tablespoons chopped parsley, and one small onion, chopped. Then add one teaspoon salt, one-fourth teaspoon pepper, one-fourth cup melted butter, four small strips bacon, diced and fried brown, and a sufficient amount of hot water to moisten the whole well. Mix thoroughly and stuff.
Image from Deposit Photos
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Do You Have a Favorite Stuffing or Gravy Recipe? Please Leaving a Comment Below.
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3 thoughts on “A Variety of Stuffing Recipes for Poultry”
I love stuffing but rarely eat it and when I do make it, it is one of the rare things I make from a box. Cornbread stuffing is my favorite and something I had never tried until I moved south in 1986. Interesting post. I’d never heard of rice or potato stuffing before.
It seems like stuffing is a great way to use up leftovers, plus add some additional flavor to a meal.
No cornbread stuffing. Interesting. The stuffing for turkey sounds delicious!