This classic US turkey stuffing comes from a 1923 edition of the famous Fanny Farmer Boston Cooking-School Cook Book. Oyster stuffings were traditional at the earliest Thanksgiving dinners. Drain the oysters and keep 70 ml of the liquid. Mix the bread and cracker crumbs and add the melted butter, oysters, oyster liquid and seasonings. From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 12/15/92. Posted by Stephen Ceideberg; February 17 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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|Serving Size: 1 Serving (1246g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1384 (27%)|
|Amt Per Serving||% DV|
|Total Fat 153.8g||205 %|
|Saturated Fat 74g||370 %|
|Monounsaturated Fat 37.1g|
|Polyunsanturated Fat 29.3g|
|Cholesterol 255.2mg||79 %|
|Sodium 20312.1mg||700 %|
|Potassium 2803.4mg||74 %|
|Total Carbohydrate 775.3g||228 %|
|Dietary Fiber 58.9g||235 %|
|Sugars, other 716.4g|
|Protein 160.5g||229 %|
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Calories per serving: 5132
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