This is another unusual stuffing—this time for a turkey—and makes a change from the usual ways of stuffing this bird.
For a 9- or 10-lb. bird—1 lb. of mushrooms, a handful of soaked bread, 3 or 4 shallots (or 2 teaspoons of chopped onion), a few sprigs of parsley, the juice of 1/2 a lemon, butter, salt and pepper.
Wash and peel the mushrooms, and chop them up finely, including the stalks and peelings. Melt 3 or 4 ozs. of butter in a frying-pan and put in the mushrooms. Sprinkle with the chopped parsley and shallot, the juice of 1/2 a lemon, season highly with salt and pepper and add the soaked bread, broken in small pieces. Cook for about 15 minutes, till the mushrooms are tender and the whole is well browned. Stuff the turkey with this and roast in the ordinary way.