and celery med. fine, not too large and not too small.
sausage then saute' onions and celery in sausage drippings. Cut
dried fruit into quarters min. In a very large bowl or pot (I use a
canning pot) add one
bag of bread cubes with envelope of seasoning (I
always add my own
seasons such as sage, poultry seasoning, garlic, and etc.). Add some
sausage, onion & celery mixture, sliced apples, and each type of dried
fruit, raisins, and walnuts. Add the next bag of
bread cubes and
repeat the layering. Do this until all the dry ingredients are used.
Add the melted butter followed by chicken broth
or turkey broth and
mix the dressing until you obtain the desired texture or moisture you like.
turkey. Place extra dressing in a casserole dish and bake.
apple cider (fresh is the best if you can get it) and 1/4 lb
butter warm the cider until the butter melts. Stir the mixture
before basting. Baste every 30 - 45 min. until turkey is done.
gravy in usual manner.
can be used for oven baking OR barbecuing the turkey.
barbecuing, bank the coals and place a drip pan under the turkey to catch
the drippings for your gravy. Barbecuing gives the bird a
flavor of the old way as the pioneers must have enjoyed
lbs beef cubes
onion coarsely shopped
canned tomatoes with juice
1 tsp dry
cut into small cubes
potatoes (figure on 1 potato per person)
8 or more
carrots peeled cut into bite sized pieces
water (may be more water you need to cover ingredients)
cubes in shortening. Place
browned beef cubes and drippings into a large, heavy pot. Add red
onion, salt, pepper and dry mustard. Stir in flour and add canned
tomatoes with juice.
cook slowly for about 1 hour or until meat is tender.
Add vegetables and water. Cover and simmer at least 1 to 2 hours until the vegetables
potatoes are tender. Serve hot. Fresh baked bread is excellent
old time stew.
of America, updated July, 2015.