A COGGESHALL THANKSGIVING FAMILY TRADTION
handed down by Emily May (Coggeshall) Battcher or Bristol, RI.
STEP ONE: Make day of two ahead
1 lb. Gray’s Grist Mill Jonnycake Meal
1 tsp. salt
1 cup milk
Make thick Jonnycakes and fry on a greased (Crisco) griddle until browned on both sides. Let cool. Refrigerate until ready to make the stuffing.
1/4 lb. salt pork minus rind
3 large onions
2 large loaves stale white bread
salt and pepper
1 box Bell’s poultry seasoning
Grind onion and jonnycakes. Place in large bowl. Wet bread with water, squeeze out the excess and break into a bowl. Add salt and pepper, poultry seasoning; mix well. Taste. Use up to one 1 oz. Bell’s. Grind salt pork and mix thoroughly with other ingredients. Stuff turkey and cooked as directed.