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
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
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Combine bread, celery, walnuts, onions, salt, pepper, poultry seasoning, and turkey.
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Add melted butter or margarine and enough water to moisten.
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Shape into 10 or 12 balls. Place in shallow pan.
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Bake in an oven that has not been preheated at 350 for 30 minutes or until crisp.
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Serve pompons with leftover turkey gravy heated.
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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.
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