Recipes

Braised Chicken or Turkey with Dressing

Recipe No. 372 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Chicken · Meat

Serves 100 servings
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 372 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Directions

  1. Reduce chicken or turkey to 70 pounds New York dressed or 52 pounds full drawn in recipe for braised chicken or turkey. Serve with dressing (recipe No. 365).

Notes

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 372, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.