Nut stuffing.—Omit parsley and savory seasoning and add ½ cup of chopped nutmeats—roasted almonds, pecans, filberts, or cooked chestnuts.
Braised boneless turkey roast
Place boneless turkey roast on a rack in a pan; insert a meat thermometer in the center of the roast; cover pan tightly. Braise in an oven at 400° F. (hot) until thermometer registers about 170° F. Or, follow cooking directions on package.
Note: A 3-pound boneless turkey roast requires about 1½ hours cooking time. If desired, uncover roast last 20 minutes to brown.
Broiled chicken
Plump young chicken, about 1½ to 2¼ pounds ready to cook
Melted fat or oil
Salt and pepper, as desired
Prepare chicken for cooking according to directions on page [26].
Split chicken down the back and, if desired, cut into halves through the breastbone. Break joints and cut off wingtips.
Brush chicken on both sides with melted fat and sprinkle with salt and pepper.
Preheat the broiler and grease broiler rack lightly. Place chicken on the rack, skin side down. Place broiler pan at the distance from heat recommended by the range manufacturer.