Sausage and Apple Stuffing
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Vintage Recipe Box 400 comes to us from Chalfont, Bucks County, Pennsylvania.
It is a large white metal box that measures 12” D x 5.5” W x 4” H with a metal tag that says “American Home Menu Maker.” According to my research, the box was sold in multiple colors for $1 and included 212 “basic recipes” for an additional $.50. (See the image below that is an order form to purchase the box.)
At this time we do not know anything about the history of the box.
We do show that this box came to us with another box but at this time we are not sure if they were owned by the same person or the eBay seller grouped them together.
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Sausage Apple Stuffing
- 1 lb. bulk sausage
- 1 cup chopped celery
- 2 cans Franco-American Chicken or Chicken Giblet Gravy
- 4 cups dry rye bread cubes
- 4 cups dry white bread cubes
- 1 cup chopped apple
- ½ cup raisins
- 1 cup water
- 1 teaspoon poultry seasoning
- 12-lb. turkey
In skillet, brown sausage and cook celery; stir to seperate meat; drain. Mix with ½ can gravy and other ingredients except turkey.
Stuff turkey; truss. Roast at 325° F. for about 4 hours (until internal temperature of 185 F. and leg moves easily); baste often. Remove from pan. Spoon off fat; save 6 tablespoons drippings. Add remaining gravy to drippings. Heat; stir to loosen browned bits. 10 to 12 servings.