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Goodness knows how far these recipes go back. It seems as if they have been in the archives forever. They are not in the least trendy, that's for sure.

They are, however, beloved at this time of the year. Happy holidays.

Dr. Billings' Turkey Stuffing

2 large loaves white bread, crusts removed

1 medium onion, chopped

salt and pepper

1 to 2 teaspoons dry sage

2 cups butter
Crumble bread into bowl. Add onion, salt, pepper, and sage; mix well.

Melt butter. Pour graually over the bread, tossinhg to distribute well. Stuff turkey if desired or place the mixture in a buttered casserole and cook alongside the turkey, basting occasionally with drippings. This recipe makes enough for a 25-pound turkey.

Sweet Potato Casserole

4 cups mashed sweet potatoes

2 tablespoons melted butter

Dash salt

1 teaspoon cinnamon

1/4 cup brown sugar

1/4 to 1/2 cup Cointreau or orange juice

Corn flake crumbs
Mix all ingredients but the crumbs and pack into a buttered baking dish. Press down gently and cover with the crumbs. Bake in a preheated 350-degree oven for 30 to 45 minutes. Top with foil if casserole gets too brown. Makes 8 to 10 servings.

Deluxe Creamed Onions

1 1/2 pounds pearl onions

2 tablespoons butter

2 tablespoons flour

Salt and peppr

1 1/2 cups half and half

1/4 cup crumbled blue cheese
Peel onions. Boil in salted water until tender.

Melt butter; stir in flour and stir in half and half gradually. Cook over low heat, stirring constantly until sauce thickens. Pour sauce over cooked drained onions. Top with blue cheese. Makes 4 to 6 servings.