Ingredients

• Turkey
• Butter
• Flour

Directions

1. Make a dressing to suit you; there are several to choose from in this book, made from bread, or forcemeat.
Stuff the turkey, season it with salt, pepper, and a little butter, dredge it with flour and put it in the oven
2. let the fire be slow at first, and hotter as it begins to cook.
3. Baste frequently with butter.
4. When the turkey is well plumped up, and the steam draws toward the fire, it is nearly done; then dredge again with flour, and baste with more butter until it is a nice brown.
Serve with gravy and bread sauce; some like chestnuts stewed in the turkey gravy, and served with it. A very large turkey will take three hours to roast, one of eight pounds will take two hours.

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019