Vintage Recipes For Turkey With Apple Raisin

With our economy in a downward spiral, we are all looking for ways to cut back on our food expenses. Turkey is one of the best ways to do that. They are inexpensive and usually provide more than one meal; there are so many ways to use turkey leftovers. So whether it is holiday time or you just have several to feed or you are looking for economical meal ideas, give this Turkey and Apple Raisin Herb Stuffing a try. Pumpkin is another good food that is inexpensive. Pumpkin is a nutritional plus and is good for anytime of the year. If you want something different in a pumpkin pie, try this Paradise Pumpkin Pie recipe.


This recipe is from an old rural Midwestern Electrical Co-op Newsletter.

12-14 lb turkey, thawed

8 cups dried bread cubes (10-13 slices of bread)

3 cups Granny Smith apples, cored and chopped

3/4 cup golden raisins

1/3 cup chopped onion

1/3 cup chopped fresh parsley

1 1/2 tsp rubbed sage

1 tsp dried thyme

1 tsp dried rosemary

1 cup chicken broth

6 tbsp margarine, melted

Combine bread cubes, apples, raisins, onion, parsley and herbs. Add broth and margarine. Toss to mix. Stuff seasoned turkey and roast according to turkey package directions.


This recipe is from a 1975 edition of "The Workbasket" magazine. This magazine is no longer on the market but used to be a favorite of homemakers everywhere, especially in the rural areas.

1 (8 oz) pkg cream cheese

1/4 cup sugar

1/2 tsp vanilla

1 1/4 cups canned or cooked pumpkin

1/2 cup sugar

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

dash of salt

1 cup evaporated milk

2 eggs, slightly beaten

1 9-inch unbaked pastry shell with high edges

Combined softened cream cheese, 1/4 cup sugar and vanilla; mixing until well blended. Add 1 egg; mix well. Cover bottom of pastry shell with mixture. Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture. Bake at 350 degrees for 65 to 70 minutes or until done. Cool. Brush with maple syrup; decorate with nuts, if desired.

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About The Author, Linda Carol Wilson
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