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Stuffed Roast Turkey a la Provencale

Name: Stuffed Roast Turkey a la Provencale
Yield: 2 servings
Ingredients: Three cups bread cut in small dices; two tablespoons butter or bacon fat; three tablespoons chopped parsley; one large grated onion; one tablespoon thyme; pepper and salt

From The Swedish, French, American cook book, 1918

Serves 2

Can also be served with truffle or tomato sauce.

Presented as published in 1918. 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

Nutrition per serving

661Calories

19 gProtein

100 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories661 kcal

Protein19 g

Carbohydrates100 g

Fiber5.9 g

Sugars13 g

Total Fat20 g

Saturated Fat6.8 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat5 g

Omega-30.4 g

Cholesterol13 mg

Sodium921 mg

Potassium342 mg

Calcium422 mg

Iron6.8 mg

Magnesium61 mg

Phosphorus236 mg

Zinc1.8 mg

Copper0.3 mg

Manganese1.3 mg

Vitamin D0.3 mcg

Vitamin C8.9 mg

Vitamin A4.9 mcg

Vitamin E0.1 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)9.1 mg

Folate15 mcg

Choline10 mg

Caffeine0 mg

Water135 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 311. The excerpt below is the record exactly as published.

Three cups bread cut in small dices, two tablespoons butter or bacon fat, three tablespoons chopped parsley, one large grated onion, one tablespoon thyme, pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.