Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 To 1 pound lean bacon,
-finely diced
3 tb Olive oil
3 Stalks celery, including
-tops, finely chopped
1 lg Onion, finely chopped
Giblets and liver from
-turkey
1/4 lb Prosciutto
1 To 2 pound day old white
-bread
Chicken stock to moisten
1/2 c Parmesan or romano cheese
1/2 c Chopped fresh parsley
2 Eggs
Salt and pepper to taste
4 tb To 5 tb poultry seasoning
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
