Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pound of stale bread
- a cup of melted butter
- a teaspoonful of chopped parsley
- three dozen oysters
- 24 exchange cook book
- two tablespoonsful oi' cold water
- parsley
- sage
Directions
For a medium-sized turkey take one pound of stale bread, without crust, dip it quickly in tepid water and squeeze dry. Then shake it up lightly with your fingers to prevent it being packed, add half a cup of melted butter, teaspoonful of grated onion, a teaspoonful of chopped parsley, and if you like sage or any other herb (a teaspoonful of that); mix together, and be sure not to fill the foM'l too tight as the stuffing swells in cooking.
Oyster filling or stuffing is made with the above bread stuffing for a basis, then add three dozen oysters, whole or chopped, as preferred. When usiug oyster stuffing always save a dozen or more oysters to add to the gravy.
24 Exchange Cook Book.
Many persons in making stuffing prefer to bind the dry bread criinibs together with melted butter, using only one or two tablespoonsful oi' cold water.