{"id":6351,"slug":"turkey-stuffed-with-chestnuts","title":"Turkey stuffed with chestnuts","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["turkey","chestnut dressing","thin-sliced pork fat","an onion","carrot","a little thyme","bay leaf","fresh piece of butter","salt","stock or water","meat extract"],"ingredients_norm":["turkey","chestnut dressing","thin sliced pork fat","onion","carrot","little thyme","bay leaf","fresh piece of butter","salt","stock or water","meat extract"],"steps":["Stuff the turkey with chestnut dressing.","Put some thin-sliced pork fat over the breast and tie together.","Place in pan with an onion, carrot, a little thyme, bay leaf and fresh piece of butter.","Salt, put in oven and baste all the time.","When turkey is done remove from pan, and let gravy set for a few minutes.","Take off the fat, add a little stock or water, reduce one-half, add a little meat extract and strain."],"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/39550","source_ref":"pg:39550:w129:18","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"25dd6b7f54ee3bce2249b386c5574ecec35a002df84151efc72b6f798dd21b83","created_at":"2026-08-02T16:51:58Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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/turkey-stuffed-with-chestnuts"}