Recipe: Rice Stuffing

2 c. steamed rice
2 c. bread crumbs
1 c. stewed tomatoes
1/4 c. chopped pimiento
2 Tb. chopped parsley
1 small onion, chopped
1 tsp. salt
1/4 tsp. pepper
1/4 c. butter
4 small strips bacon, diced and fried brown
Mix the steamed rice with the bread crumbs. Add the stewed tomatoes, pimiento, chopped parsley, chopped onion, salt, pepper, melted butter, bacon and bacon fat, and a sufficient amount of hot water to moisten the whole well. Mix thoroughly and stuff.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Recipe: Green-Pepper Stuffing

  •  1 qt. dried bread crumbs
  •  1 c. stewed tomatoes
  •  1/4 c. melted butter
  •  2 Tb. bacon fat
  •  1 small onion, chopped
  •  1/4 c. finely chopped green pepper
  •  2 Tb. chopped parsley
  •  1 tsp. salt
  •  1/4 tsp. pepper

Moisten the bread crumbs with the stewed tomatoes and add a sufficient amount of hot water to make the crumbs quite soft. Melt the butter and bacon fat, add the onion, green pepper, and the seasonings, and pour over the crumbs. Mix thoroughly and stuff.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Recipe: Chestnut Stuffing

  •  1 pt. blanched chestnuts
  •  1 pt. bread crumbs
  •  1/4 c. butter
  •  1 tsp. salt
  •  1/4 tsp. pepper
  •  2 Tb. chopped parsley

Blanch the 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 the bread crumbs with hot water and add the chestnuts. Brown the butter slightly and pour it over the mixture. Add the seasonings and chopped parsley and stuff.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Recipe: Oyster Stuffing

  •  3 c. dry bread crumbs
  •  1/4 c. butter
  •  1 tsp. salt
  •  1/4 tsp. pepper
  •  1 c. Oysters
  •  1 c. chopped celery

Moisten the bread crumbs with a sufficient amount of hot water to make them quite soft. Brown the butter slightly and add it, with the seasonings, to the bread. Mix with this the Oysters and chopped celery. Stuff into the bird.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Recipe: Stuffing for Roast Poultry

As has been mentioned, stuffing, or Dressing, of some kind is generally used when poultry is roasted. Therefore, so that the housewife may be prepared to vary the STUFFING she uses from time to time, recipes for several kinds are here given. Very often, instead of using the giblets for gravy, they are cooked in water and then chopped and added to the stuffing. Giblets are not included in the recipes here given, but they may be added if desired. The quantities stated in these recipes are usually sufficient for a bird of average size; however, for a smaller or a larger bird the ingredients may be decreased or increased accordingly.

BREAD STUFFING

  •  4 c. dry bread crumbs
  •  1/2 c. butter
  •  1 small onion
  •  1 beaten egg
  •  1 tsp. salt
  •  1 tsp. celery salt, or 1/2 tsp. celery seed
  •  1/4 tsp. powdered sage (if desired)
  •  1/4 tsp. pepper

Pour a sufficient amount of hot water over the bread crumbs to moisten them well. Melt the butter and allow it to brown slightly. Add the onion, chopped fine, to the butter and pour this over the bread crumbs. Add the beaten egg, salt, celery salt, and other seasonings, mix thoroughly, and stuff into the bird.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Recipe: Cracker Stuffing

  • 3 c. cracker crumbs
  • 1 small onion (if desired)
  • 1/3 c. butter
  • 1/2 tsp. salt
  • 1/4 tsp. powdered sage (if desired)
  • 1/4 tsp. pepper

Moisten the cracker crumbs with hot milk or water until they are quite soft. Brown the chopped onion with the butter and pour over the crackers. Add the seasonings, mix thoroughly, and stuff into the bird.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Recipe: Peanut Stuffing

  • 1 cup dried bread crumbs ½ teaspoon salt
  • 2/3 cup boiling water ¼ teaspoon paprika
  • 2 tablespoons bacon fat 1 teaspoon grated onion
  • ¾ cup shelled peanuts

Mix bread crumbs with boiling water and bacon fat, add peanuts finely chopped, and seasonings.

Better Meals for Less Money, by Mary Green (Year 1909)