French Turkey Soup.


Clean and season the turkey with salt and pepper. Then fill with 2
cups of bread-crumbs mixed with a lump of butter, some chopped onion
and thyme, salt and pepper to taste, 1/2 cup of seeded raisins and 1/2
cup of nuts. Mix all well with 2 beaten eggs. Put turkey in
dripping-pan and let bake a rich brown. Baste often with the dripping
until tender. Serve with dressing.



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