Roasted and Stuffed Turkey

Name: Roasted and Stuffed Turkey
Yield: 12 servings
Ingredients: 3 soaked rolls; 2 tbsps. of butter; Chopped liver, heart and gizzard; 1 tbsp. of chopped parsley; Salt, pepper; 1 tsp. of lemon juice

From The art of German cooking and baking, 1922

Serves 12

Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 46. The excerpt below is the record exactly as published.

ROASTED AND STUFFED TURKEY. Quantity for 10 — 15 Persons. The Stuffing. 3 soaked rolls 2 tbsps. of butter Chopped liver, heart and gizzard 1 tbsp. of chopped parsley Salt, pepper 1 tsp. of lemon juice

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