Roast Turkey with Cranberry Sauce

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This is the great national dish, eaten on Thanksgiving Day, which occurs on the fourth Thursday in November. It is a great day for family reunion, and religious services are held in the churches. The custom of having a Thanksgiving Day dates from the year 1621, when the Pilgrims set apart a day for thanksgiving immediately after their first harvest, but the custom gradually spread to the rest of America, and is now observed throughout the States.

The Americans have many different stuffings for their poultry, many of which closely resemble stuffings used in England, but I will give one which is little known in this country, though very popular in America, and probably of English origin, as oyster stuffings for poultry are frequently found in old English cookery books.


For a 15 lb. turkey

  • 3 doz oysters
  • 1 loaf of stale bread, the liver and gizzard of the turkey, butter, parsley, thyme
  • 1 bayleaf, a little sage, salt and pepper.


Put a little butter in a large frying pan and cook the chopped liver and gizzard till brown. Then add the chopped herbs and the bread (well moistened with the oyster water or with milk) and, as the mixture begins to brown, add the oysters and cook for another 5 minutes, seasoning with salt and pepper. Stuff the turkey with the mixture and roast, basting frequently with butter. Serve with Cranberry sauce