This week I’ve been sharing the recipes for Thanksgiving, 1954 from Michigan Consolidated Gas Company:
- Roast Turkey with Almond Celery Stuffing
- Turkey Pompons
- Spicy Applesauce Mold
- Green Vegetable Trio
- Pumpkin Mince Pie
- Apple Torte
- Chocolate Delicacy
At the end of the week, the most appropriate recipe to share is Turkey Pompons – a way to use any leftover turkey!
- 5 cups bread cubes 2-3 days old, crusts removed
- 3/4 cup celery diced
- 1/2 cup walnuts chopped
- 2 tablespoons onion minced
- 1/2 teaspoon salt
- pepper to taste
- 1/2 teaspoon poultry seasoning
- 1 1/2 cups turkey cooked and chopped
- 1/2 cup butter or margarine melted
- 1/4 cup water
- turkey gravy
Combine bread, celery, walnuts, onions, salt, pepper, poultry seasoning, and turkey.
Add melted butter or margarine and enough water to moisten.
Shape into 10 or 12 balls. Place in shallow pan.
Bake in an oven that has not been preheated at 350 for 30 minutes or until crisp.
Serve pompons with leftover turkey gravy heated.
Garnish with a few chopped walnuts if desired.
No. 1592 from the Home Services Department of the Michigan Consolidated Gas Company.
May substitute 1 can cream of chicken soup for the turkey gravy. Heat the cream of chicken soup with 1/2 cup milk.