Meat and Poultry Dressings


BREAD DRESSING

3 cups stale bread
1 1/2 cups minced salt pork
1 teaspoon salt
2/3 teaspoon pepper
2 tablespoons minced parsley
2 teaspoons poultry seasoning
1/4 teaspoon grated nutmeg

Crumble the bread and add to the pork which should be tried out
in the frying pan until the fat flows freely.  Add the seasonings
and mix thoroughly.  Use as stuffing for body of bird, placing a
little in the opening of neck to round out the form.

Variations:

Substitute bacon fat or beef suet for the pork grated onion.


RAISIN DRESSING

3 cups stale bread crumbs
1/2 cup English walnuts broken small
2/3 cup melted butter 
1 teaspoon powdered sage
1/2 cup seeded raisins, cut in small pieces
1 teaspoon salt 
2/3 teaspoon pepper

Pour the butter over the bread crumbs tossing them about in it so
as to mix thoroughly.  Add the remaining ingredients and use as
any other stuffing.


CHESTNUT DRESSING

3 cups chestnuts
2 cups dry bread crumbs 
1 cup hot water
2 teaspoons minced parsley
Grated rind 1/2 lemon
1/2 cup melted butter
2 teaspoons salt
3/4 teaspoon pepper

Cook the chestnuts either by roasting or boiling - the simplest
way to prepare them is to cut a slit in each with  a pointed
knife and place them in a moderately hot oven til very thoroughly
heated so that both outer and inner skins can readily be removed,
after which simmer in water which is subsequently used in
moistening the dressing; or if preferred, substitute stock for
the water. When the nuts are tender, press through a sieve or
chop and add to the remaining ingredients.


SAGE AND ONION DRESSING (FOR DUCK)

2 cups mashed potato
1 tablespoon powdered sage
2 cups cooked chopped onion
1/4 teaspoon paprika
1 teaspoon salt

See that the potato is free from lumps, add the onion, sage and
seasonings and blend thoroughly.

Coarse bread crumbs or crusts of bread softened in  water and
then thoroughly squeezed, may be substitute for the potato if
desired.


STUFFING FOR WILD GAME 
 
1 lb. Italian sausage, cut into pieces  
4 cups bread, cubed  
1/8 cup milk 
1/2 onion, finely chopped  
salt and pepper to taste 
 
Fry sausage in skillet and drain.  Combine sausage, bread, onion
and white pepper and milk.  Stuff desired wild game.