Note that bread stuffing, sausage, and oysters were popular kinds of stuffing for turkey. Turkeys were typically boiled, roasted, or baked almost exactly like we do today. Turkeys were typically a lot smaller back then, a 10 pound turkey was typical. 20 pound turkeys were reserved for large parties.
Cranberry Sauce Recipe
- 1 Quart Cranberries, washed
- 1 Cup Water
- 1 cup Brown Sugar
Simmer Cranberries and Water covered over low heat for 30- 40 minutes. Stir occasionally. Stir in Brown Sugar until melted, remove from heat and let cool.If you wish to serve it in a mold, soften 2 tablespoons of unflavored gelatin in half of the water for one minute. Add to the Cranberries. Once you are done adding the Sugar, pour mixture into a greased mold and refrigerate for 12-24 hours.