SHOPPING LIST: bread crumbs, margarine, onion, pepper, salt, savory, turrs
2 turrs, 2 cups of fine bread crumbs, 1 chopped onion, 1/4 cup margarine, 1/2 tsp. salt, 1 tbsp. savory, 1/4 tsp. pepper.
Gravy: 2tbsp. flour
Pastry: 1/3 cup margarine, 2 cups flour, 2 tsp. baking powder, 1/2 tsp. salt, 2 or 3 tbsp. cold water.
In a mixing bowl, mix together 2 cups of bread crumbs, 1 chopped onion, 1/4 cup of soft margarine, 1/2 tsp. salt, 1 tbsp. savory, and 1/4 tsp. pepper.
Clean the turrs and drain well.
Stuff the turrs with the dressing and fasten with skewers.
Place in roasting pan and prick the birds so that fat will drain off.
Sprinkle with salt and pepper.
Bake about 1/2 hour at about 400F degrees to render off fat.
Remove the birds from the oven and pour off the fat.
Lower the oven to 350F degrees, return the birds to the oven, and bake for about 1 1/2 hours more.
Remove the turrs from the roasting pan
Add water to the roasting pan and make gravy by adding flour thickening. (See below for recipe.)
Replace bird in roasting pan and cover with pastry (See below for recipe.)
Bake for about 20 minutes until brown.
Take a small jar with a cover.
Place 1/4 cup of cold water in the jar.
On top of the water place 2 tbsp. of flour.
Place the cover on the jar and shake until the mixture is smooth
Add to liquid from meat to make it thicker.
Cut margarine into flour, baking powder, and salt until the mixture resembles bread crumbs.
Sprinkle in water, 1 tbsp. at a time and mix.
Gather the pastry into a ball and place on lightly floured board.
Roll out the pastry to the correct size to cover the birds.