Always serve cranberry sauce with turkey, when you can get it.
Bread dressing for turkey
To a large cupful of crumbs allow a tablespoonful of minced fat pork. Season with pepper and, if you like, a little minced parsley. A little onion juice is an improvement. Moisten very slightly with cream, or milk.
Sausage dressing for turkey
Make as in last recipe, substituting sausage-meat for the pork. If partially cooked before it goes into the dressing, it is more wholesome.
Oyster stuffing for turkey
Make a stuffing for turkey in the ordinary way of dried breadcrumbs seasoned with parsley, thyme and sweet marjoram, and moistened with melted butter. To this add twenty small oysters chopped fine, and with this stuff the breast of the turkey.
Or to the ordinary seasoned bread-stuffing for a turkey add two dozen small oysters, moisten the crumbs slightly with the oyster liquor, and fill the breast of the turkey with the mixture.
Chestnut stuffing for turkey
Boil one quart of the large French or Italian chestnuts, shell and peel them. Mash smooth and rub into them two tablespoonfuls of butter, and salt and white pepper to taste. Stuff the turkey with this as you would any other kind of dressing.