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Suggest a better descriptionKaren Haigh Source: Meta Givens Modern Encyclopedia of Cooking, 1953 http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/subjects/turkey.html Prepare nuts: make a slit on each side of the nute with a sharp-pointed paring knife and boil gently 20 minutes. Strip off shell and thin brown skin. Dip nut in cold water to remove shell and skin more easily. Pull bread apart into bite-size pieces, dropping into a 3 qt. bowl. Saute onion and celery until transparent. Sift salt, pepper and seasoning over crumbs, toss to mix. Add broth, toss, then add vegetables and chestnuts, mix lightly again. Stuff lightly into turkey. Sufficient for 4 lb chicken; double ingredients for 12 lb turkey. Posted to recipelu-digest by LSHW
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Serving Size: 1 Serving (308g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 65 | ||
Calories from Fat: 6 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 742.9mg | 26 % | |
Potassium 383.9mg | 10 % | |
Total Carbohydrate 13.7g | 4 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 9.7g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 65
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