Marilyn Monroe’s Handwritten Turkey-and-Stuffing Recipe From the 1950s

If you happen to be a huge fan of the legendary Marilyn Monroe and also love cooking, here is a handwritten checklist by Marilyn for the Thanksgiving Day.

In detail, Marilyn explained how she prepared a turkey dinner, with all of the extras. The notes, which feature in Fragments, a collection of her letters and musings from 1943 to her death in 1962, show that Marilyn had a passion for cooking.

It has to be noted that Marilyn Monroe has written two cookbooks in the 1950s, which were sold off at an auction of her personal effects in 1999.

The recipe is dated around 1955 or 1956 when Marilyn was living in New York with her husband, the playwright Arthur Miller.

For the Stuffing

• No garlic
• Sourdough
• French bread – soak in cold water, wring out, then shred
• For chicken giblets – boil in water 5-10 mins
• Liver – heart then chop
• 1 whole or ½ onion, chop & parsley / four stalk celery, chop together following spices – put in rosemary
• Thyme, bay leaf, oregano, poultry seasoning, salt, pepper,
• Grated Parmesan cheese, 1 handful
• 1/2lb – 1/4lb ground round – put in frying pan – brown (no oil) then mix raisin 1 ½ cuops or more
• 1 cup chop nuts (walnuts, chestnuts, peanuts)
• 1 or 2 hard boiled eggs – chopped mix together

To Prep the Bird

• Salt & pepper inside chicken or turkey – outside same and butter
• Sew up clamp birds put chicken or turkey in 350 oven
• Roasting chicken – 3or 4lbs or larger
• Cooks 30 min to 1lbs
• Brown chicken or pheasant (vinegar, oil, onion, spices) – let cook in own juice
• Add little water as you go
• ½ glass vinegar – put in when half done
• Cooks 2 hours
• Put potatoes
• Mushroom – button canned
• Peas – fresh