Thanksgiving 1899

Mention Thanksgiving and turkey instantly pops in your head. But we in the Local and Family History Department agree that the best part of the meal is not the turkey, but the stuffing. Ahhhhh! the stuffing! Gravy comes in a close second, but really it’s the stuffing that we all crave. As such, here’s a stuffing recipe from an 1899 issue of the Paducah Sun:

"For the stuffing soak a small, stale loaf of bread in cold water and when soft squeeze all the water out, place in a bowl, add salt, pepper, thyme or sage, or both; fry one onion chopped fine in four ounces of butter and add a little ham, bacon or salt pork, cut fine; add a whole egg and mix well. Stuff the crop or wishbone part thoroughly and fasten the skin over it on the back of the turkey with a skiver, or sew it. The rest put inside."

- Matt Jaeger