Italian style stuffing

6 servings

Ingredients

Quantity Ingredient
½ To 1 pound lean bacon, finely diced
3 tablespoons Olive oil
3 Stalks celery, including tops, finely chopped
1 large Onion, finely chopped
Giblets and liver from turkey
¼ pounds Prosciutto
1 To 2 pound day old white bread
Chicken stock to moisten
½ cup Parmesan or romano cheese
½ cup Chopped fresh parsley
2 Eggs
Salt and pepper to taste
4 tablespoons To 5 tb poultry seasoning

Directions

In a large skillet cook bacon in olive oil until about halfway done.

Add celery and onion and cook until transparent. Pour off fat from skillet and use it to cook giblets, then prosciutto, then liver until done. (Freeze the liver to make it easier to chop) Mix with bacon and vegetables and cool. Soak bread in stock and combine with meat and vegetable mixture. Add cheese, parsley, eggs, and seasonings and mix with hands. Stuffs a 12-15 pound turkey.

Origin: Hearth and Home Companion Shared by: Sharon Stevens

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