| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Italian | Dressings, Italian, Poultry | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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