*  Exported from  MasterCook  *
 
                           ITALIAN STYLE STUFFING
 
 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
  
 
 
                    - - - - - - - - - - - - - - - - - -