*  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
 


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