Woodrow & Edith Wilson's Recipes

THE WILSON'S ROAST TURKEY WITH CORNBREAD STUFFING

10 to 12 lb. turkey
Unsalted melted fat
Salt, Pepper & Paprika

After washing the turkey inside and out, dry with a cloth. Rub the inside with salt, and fill the body cavity loosely with the stuffing (see below). Sew up the incision, or secure with skewers.

Place the bird, breast up, in a roasting pan. Brush the breast, legs and wings with the melted fat.

Preheat oven to 300-degrees, and roast the turkey, uncovered, in the oven until tender, allowing 25 minutes to the pound. Baste frequently with pan drippings.

When turkey is half cooked, season to taste with salt, pepper & paprika.

Old Virginia Cornbread Stuffing

Turkey giblets and neck
2 c. boiling water
1 bay leaf
Celery stalks and leaves
Salt
5 to 6 c. dry cornbread crumbs
3 T. finely chopped onion
3 T. chpped parsley
6 T. melted butter
1/4 tsp. pepper
1-1/2 c. chpped celery
Butter

Cook giblets and neck in 2 c. boiling water with bay leaf, celery stalks and leaves and salt to taste, until tender. Drain the stock, and reserve. The biglets can be cut up into small pieces and used in the gravy.

Add to the cornbread crumbs, and mix thoroughly the onions, parsley, melted butter, papper and chopped celery. Moisten lightly with the giblet stock. Any excess stuffing can be baked separately in a buttered casserole, dotting the top of the mixture with dabs of butter.

Virginia Skillet Cornbread

1 c. white corn meal
2 c. boiling water
1 c. milk
1 tsp. salt
3 tsp. baking powder
2 T. butter
4 eggs, well beaten

Pour boiling water over 1 c. white corn meal. Cool. Beat in the milk, salt, baking powder, butter and eggs.

Pour into 2-quart skillet. Bake in 400-degree oven for 25 to 30 minutes.

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