Clean and season the turkey with salt and pepper. Then fill with 2 cups of bread-crumbs mixed with a lump of butter, some chopped onion and thyme, salt and pepper to taste, 1/2 cup of seeded raisins and 1/2 cup of nuts. Mix all well with 2 beaten EGGS. Put turkey in dripping-pan and let bake a rich brown. Baste often with the dripping until tender. Serve with Dressing.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)