Little Cookbooks: The Alan and Shirley Brocker Sliker Culinary Collection

How To Stuff, Cook, Make Gravy For, Store, Use Leftovers Of Your Honeysuckle White Turkey

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The front panel features the title "How to stuff, cook, make gravy for, store, and use leftovers of your Honeysuckle White Turkey" in black lettering outlined by a red thin line with an ornate thin red frame at the top. At the bottom, there are three rows of red and white checks. The back cover contains directions on how to stuff and cook the turkey along with red and white checks in the bottom right corner. The inside panels consist of "How to" directions for such topics as to remove leg wire, to remove and prepare neck and giblets, to prepare stuffing, to make gravy, to store after cooking, and to use leftovers. There are also four recipes including old-fashioned bread dressing, our best sausage stuffing, quick turkey bake, and turkey and green rice. Each recipe entails a list of all ingredients needed plus step-by-step directions on how to prepare the dish. There are drawn color illustrations throughout the inside panels of various foods.

Donor: Sliker, Shirley Brocker

Brand Name: Honeysuckle Turkey

Publisher: Ralston Purina Co. (St. Louis, Mo.)

1940 (ca.)

12.7 x 7.3 cm


Language: English

Key Terms:

Copyright: This item is under copyright.


Citation: How To Stuff, Cook, Make Gravy For, Store, Use Leftovers Of Your Honeysuckle White Turkey. The Alan and Shirley Brocker Sliker Collection, MSS 314, Special Collections, Michigan State University Libraries. Available at

illustration of king running with tray of tarts


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