Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| 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
- two eggs
- one dozen small gashes in the fleshy part of the turkey
- salt
- pepper
Directions
Cut the meat from the bones of a cold turkey, remove the skin and gristle, and chop the meat fine; put on the bottom of a buttered dish a layer of cracker crumbs, moisten with milk, then spread a layer of the minced turkey with bits of the stuffing, pepper, salt and small pieces of butter; then another layer of crackers, and so on, until the dish is nearly full. Before puttmg on the upper crust pour in the gravy left from the turkey, cover with a crust of cracker crumbs soaked in milk, seasoned with salt, pepper, butter, and beaten up light with two eggs ; spread it over the top and bake well.
TO STUFF TURKEYS WITH OYSTERS. Cut one dozen small gashes in the fleshy part of the turkey, on the outside, and in different places, and pressone whole oyster in each gash ; then close the skin and fiesh over each oyster as tightly as possible. Stuff the inside of the turkey as usual.