{"id":6934,"slug":"stuffed-chicken-turkish-style","title":"STUFFED CHICKEN (TURKISH STYLE)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["1 chicken","1/4 pound almonds, chopped","parsley","pepper","salt","1 tablespoon bread crumbs","1 well-beaten egg"],"ingredients_norm":["chicken","almond","parsley","pepper","salt","bread crumb","egg"],"steps":["Steam chicken and when it is almost tender stuff it with the following:","Take one-fourth pound of almonds, chopped; season with parsley, pepper and salt to taste, add one tablespoon of bread crumbs and bind this with one well-beaten egg.","Put chicken in roasting-pan and roast until done."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w26:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"118d9d5e4882b85a8a22c00581ec936cee938a2ed16545d5d47f21cbe541b47e","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/stuffed-chicken-turkish-style"}