Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 box Triscuit wafers, crumbled
1/2 lb prunes, cooked and pitted
1 cp juice from cooked prunes
2 onions, peeled and diced
2 green peppers, diced
1 cp diced celery
1/2 cp finely cut parsley
1 (3 oz.) can chopped mushrooms
3 tbsp butter or margerine 1 (6 oz. can) chopped salted almonds
1/2 tsp thyme or savory
1 tsp pepper
2 tsp salt
1 - The day before roasting turkey, capon, or large chicken, make this dressing.
2 - Sok crumbled Triscuit in juice from cooked prunes.
3 - Saute onions, green peppers, celery, parsley, and mushrooms in butteror margerine until soft but not too brown.
4 - Stir in almonds.
5 - Blend herb, pepper and salt into mixture.
6 - Cut up prunwes and mix in.
7 - Stir soaked Triscuit crumbs and juice into prune mixture.
8 - Store in covered bowl overnight in refrigerator.
9 - When bird is ready for cooking, stuff this flavorful mixture loosely in neck and cavity.
10 - Roast at once.
11 - Makes enough for large capon or roasting chicken, or small (6 to 8 lb turkey.
12 - Double recipe for large turkey.