Boil a quart of Spanish chestnuts, peel, chop, and mash them. Mix to a paste with melted butter, seasoning with salt and pepper, and stuff the turkey loosely. Roast as usual, in covered roaster and serve with Cranberry Sauce.
ROAST TURKEY STUFFED WITH OYSTERS
Make a stuffing of equal parts of bread and cracker crumbs rolled fine. Season highly with salt, pepper, and melted butter, and add a pint of raw oysters with their liquor. Add also two eggs well-beaten. Stuff the turkey loosely, truss, and roast, in a covered roaster. Turn over when brown on top. Make a gravy with the drippings, using browned flour to thicken.
TURKEY CROQUETTES
Chop cold cooked turkey fine, season to taste, and mix with very thick [Cream Sauce]. Season with salt, pepper, celery salt, and curry powder. When cool and stiff shape into croquettes, dip in egg and crumbs, and fry in deep fat. Serve with a border of green peas.
ESCALLOPED TURKEY
Reheat cold cooked turkey, cut small, in a [Cream Sauce]. Arrange in a buttered baking-dish in alternate layers with seasoned crumbs, having crumbs and dots of butter on top. Add also any bits of stuffing that may remain. Add stock or gravy to moisten, sprinkle with crumbs, dot with butter, and brown in the oven.
ESCALLOPED TURKEY AND SAUSAGE
Butter a baking-dish, and fill it with alternate layers of cold cooked minced turkey and sausage. Fill the dish with stock or gravy to moisten, cover thickly with crumbs, and pour over half a cupful or more of cream or milk with which a well-beaten egg has been mixed. Season with pepper and salt, dot with butter, and bake covered. Sprinkle with minced parsley before serving.