My Great Recipes Collection

Great Recipes From the Past

Poultry

Turkey PomPons

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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!

turkey pompons thanksgiving november 1954 michigan consolidated gas company

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Turkey Pompons

Course Main Course
Keyword Leftover, Thanksgiving, Turkey

Ingredients

  • 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

Instructions

  1. Combine bread, celery, walnuts, onions, salt, pepper, poultry seasoning, and turkey.

  2. Add melted butter or margarine and enough water to moisten.

  3. Shape into 10 or 12 balls. Place in shallow pan.

  4. Bake in an oven that has not been preheated at 350 for 30 minutes or until crisp.

  5. Serve pompons with leftover turkey gravy heated. 

  6. Garnish with a few chopped walnuts if desired.

Recipe Notes

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.

Thanksgiving 1954 Roast Turkey with Almond Celery Stuffing

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As a  promotional vehicle, the Michigan Consolidated Gas Company sent recipes to customers. Along with your monthly bill, you’d get a new recipe from the Home Services Department. In November 1954 you received recipes for your Thanksgiving.

thanksgiving november 1954 michigan consolidated gas company(9)

This week, check back each day as I share 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

The recipes arrived with your monthly bill. They were printed on paper that folded out to reveal all of the recipes for that month. Most of the time, you would keep one or two recipes and throw the rest away. Because of that it’s not easy to find all of the recipes for one particular month.

I was lucky to find the November 1954 recipes in tact.

thanksgiving november 1954 michigan consolidated gas company(6)

Burpee Cat Grass seed packet for size comparison.

And here’s the other side:

thanksgiving november 1954 michigan consolidated gas company(8)

Let’s start out with the Roast Turkey:

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Roast Turkey with Almond Celery Stuffing

No. 1596 from Michigan Consolidated Gas Company.

Course Main Course
Cuisine American
Keyword Stuffing, Turkey

Ingredients

  • 1/2 cup butter or margarine
  • 1/3 cup onion diced
  • 1 cup celery diced
  • 6 cups bread crumbs
  • 3/4 cup almonds toasted and chopped
  • 3/4 teaspoon poultry seasoning
  • 3/4 teaspoon salt
  • few grains pepper
  • 1/4 cup wine or water
  • 1 10-11 pound turkey

Instructions

Prepare the Stuffing

  1. Bread crumbs should be 2-3 days old or slightly toasted.

  2. Melt butter or margarine in saucepan. Add onion and celery; cover, and cook over low flame 10 minutes.

  3. Combine bread crumbs and seasonings. Add celery-onion mixture and wine. Toss lightly. 

Prepare the Turkey

  1. Clean bird thoroughly, being sure oil sac on top of tail is removed.

  2. Rub cavity of bird with salt (about 1/8 teaspoon per pound of bird.)

  3. Put enough stuffing in neck to fill it out and fasten skin to back with skewer.

  4. Stuff cavity well but do not pack tightly; lace closed.

  5. Truss bird by typing feet to tail and tucking wings under.

  6. Grease skin thoroughly with melted or softened cooking fat.

  7. Place on rack in shallow pan. (Breast side down on V rack if available. When using flat rack, tip bird so one side of breast rests on rack. Turn so other sides touch rack and bird cooks evenly.)

  8. Cover top and sides of bird with fat moistened cheese-cloth or thin cloth.

  9. Roast uncovered at 300 for length of time required (about 4 hours.)

Recipe Notes

If desired, turkey may be roasted in foil. Place bird lengthwise on 18" wide heavy foil. For larger birds use two pieces together with a double fold. Bring foil up over turkey and seal edges tightly. Place on rack in shallow open roasting pan. Roast in 450 oven for following times:

  • 6-9 pounds: 16 minutes per pound.
  • 10-14 pounds: 14 minutes per pound.
  • 15-18 pounds: 10 minutes per pound.
  • 19-24 pounds: 9 minutes per pound. 

About 15 minutes before roasting time is up, fold back foil. Let juices run down into pan to brown. Cut trussing strings between legs so inside skin can brown.

roast turkey with almond celery stuffing thanksgiving november 1954 michigan consolidated gas company

Buttermilk Fried Chicken and Biscuits

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This is an old-fashioned Sunday chicken-and-biscuit dish that goes well any time of the year. It will delight family and friends when served with a crisp, garden-fresh salad, buttery peas and spicy apply pie for dessert.

Poultry #9 Card #9

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Buttermilk Friend Chicken and Biscuits

Course Main Course
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 4 people

Ingredients

  • 1 3 pound broiler-fryer chicken cut into serving pieces
  • 1 1/2 cups buttermilk
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons parsley chopped (more for garnish)
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup shortening
  • 1/4 cup butter
  • 1/4 cup chicken broth or water
  • 1 tablespoon sugar optional
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda

Instructions

  1. Place the chicken into bowl. Pour buttermilk over; marinate 1/2 to 1 hour.
  2. In another bowl, mix 1/2 cup of the flour with parsley, oregano, salt, and pepper
  3. Remove chicken from buttermilk. Roll pieces in flour mixture. Reserve 3/4 cup of the buttermilk. Pour remainder into a buttered shallow casserole.
  4. Heat shortening and butter in heavy skillet. Brown chicken pieces 4 to 5 minutes over medium to high heat. Place chicken on top of buttermilk in casserole.
  5. Strain fat from skillet into measuring cup (there should be 1/4 cup; if not, add melted butter to equal 1/3 cup.)
  6. Pour broth into skillet; scrape up brownings. Pour around chicken.
  7. Bake, uncovered, at 375 until crisp and tender, about 1 hour.
  8. Mix remaining flour with sugar, if used, baking powder and baking soda in bowl. Stir in butter and reserved buttermilk to make stiff dough.
  9. Knead lightly; roll out onto floured board; cut into 2-inch rounds.

  10. Bake in same oven with chicken for 20 to 25 minutes or until golden. Serve along with chicken. Makes about 10 biscuits.

Recipe Notes

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