They Invented What? (No. 189)
U.S. Pat. No. 2,928,748: Preparation of frozen stuffed fowl.
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1. A continuous process for the preparation of frozen stuffed fowl which comprises: (A) dressing said fowl according to conventional procedures and advancing the dressed fowl to a stuffing station; (B) preparing a pumpable mixture of bread stuffing by mixing substantially dry stuffing mass with edible oil and then adding water and ice, said mixture after mixing having a temperature of about 28 ° F to 40 ° F; (C) pumping said mixture into a body cavity of the dressed fowl at said stuffing station; and (D) subsequently placing the stuffed fowl in a quick-freezing atmosphere before the central interior of the stuffing mass located in the rear cavity of said stuffed fowl reaches a temperature above 50° F.