{"id":6961,"slug":"stuffed-turkey-neck-turkish-style","title":"STUFFED TURKEY NECK (TURKISH STYLE)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Neck of turkey","One-quarter pound of almonds or walnuts","Chopped parsley","Pepper","Salt","Two hard-boiled eggs"],"ingredients_norm":["neck of turkey","almonds or walnut","parsley","pepper","salt","hard boiled egg"],"steps":["Take neck of turkey.","Stuff with following: One-quarter pound of almonds or walnuts chopped fine and seasoned with chopped parsley, pepper and salt.","Put two hard-boiled eggs in the centre of this dressing.","Stuff neck, sew up the ends.","When roasted slice across so as to have a portion of the hard-boiled egg on each slice.","Place on platter and surround with sprigs of parsley."],"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:w29:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"f05fec95328238f15feebdaa49b4215b349aa84cb0213b402616ccbdba1e687f","created_at":"2026-08-02T16:56:21Z","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-turkey-neck-turkish-style"}