Harold Lloyd's Stuffed Roast Turkey




chopped celery hearts

2 medium sized onions

dry white bread (cubed)

Brown all in one half pound of butter. Mix bread, onions, and celery and season with poultry seasoning. Stuff turkey.

Place turkey in a roasting pan with hot water and just one fourth pound of butter. Dip a napkin or cloth in olive oil and swab the breast every fifteen minutes until the turkey is done.


From What actors eat--when they eat, by Rex Lease, Los Angeles, House Publishers, 1939.