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This section contains a selection of traditional recipes for turkey. All recipes, unless noted otherwise, are genuine Kentucky and Southern recipes over 100 years old. They would have been familiar to the early residents of Old Louisville |
Chestnut Dressing for Turkey.
Remove the shells and skins from 2 quarts of large roasted chestnuts, mash them, add 1 ounce of melted butter, season with stilt and pepper. If desired, can add 1 teaspoon of olive oil. Mix well and stuff turkey as with bread dressing.
Dressing for Turkey or Goose.
Take 60 large chestnuts, scald and peel them; put in saucepan with 2 ounces of butter, a dash of onion and a sprig of parsley, pepper and salt. Chop this dressing fine; add to it 1 pint. of good stock and stew until thick. Then stuff the fowl. If cooking a goose add some currant jelly to the gravy.
Source: The Kentucky Receipt Book, 1903
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