Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- 10 lbs
- 1 lemon
- 1 loaf stale bread
- 2 roots celery
- salt
- pepper
Directions
Turkey weighing 8 or 10 lbs.; 1 lemon;
1 loaf stale bread; 2 roots celery;
1 qt. oysters; J4 tt>- butter.
Crumble bread until fine, season with salt and pepper. Add oysters, setting liquor aside; the peel of the lemon cut in small pieces and the juice; celery cut fine and the butter. Stir until thoroughly mixed, then stuff turkey. Baste frequently. It will take at least 2 hours. Use oyster liquor for basting, placing the liquor in a pan in the oven. Add chopped giblets and liver to the