From the Archives - Nov. 21, 2024

Today, November 21, is National Stuffing Day! Since Thanksgiving is next week (and we all love stuffing) here are some recipes for you to try.

The photo is from the Valley View School recipe box donated to the Museum by Evelyn Eby. This recipe would feed 100 hungry students.

From the 1936 Watkins Cookbook:  

Chestnut Stuffing

3 1/2 cups chestnuts - 1/4 cup butter - 1 teaspoon salt - Dash Watkins Pepper - 2 cups seedless raisins - 1/2 cup heavy, sweet cream - 1 cup bread crumbs - Watkins Onion Seasoning - Watkins Celery Salt

Cook raisins in little water, and drain. Cook chestnuts in boiling water until soft. Drain and mash through potato ricer. Add remaining ingredients and mix well.

Sausage Stuffing

1/3 pound sausage meat - 1 cup chestnuts - 1 small onion chopped fine - 1 teaspoon salt - Watkins Sage - Watkins Celery Salt - Watkins Pepper to taste - 1 1/2 cups fresh bread crumbs - 3 tablespoons butter

Cook onion in butter and sausage and cook 4 to 5 minutes. Remove from fire. After boiling chestnuts until soft, drain and add to first mixture. Blend all ingredients and stuff bird lightly.

Happy National Stuffing Day!!

The Boundary County Historical Society and Museum, 7229 Main, Bonners Ferry, Idaho sponsors this column. 

Visit the museum, Thursday-Saturday 10 a.m.-3 p.m., or visit the website at boundarycountymuseum.org or the museum’s Facebook page for historical photos and stories, and to see upcoming events. The museum can be reached via email at doyouremember@meadowcrk.com or by phone at 208-267-7720.