Recipe - Italian Style Stuffing

One half To 1 pound lean bacon,
finely minced
3 tablespoon Olive oil
3 Stalks celery, including
tops, finely chopped
1 lg Onion, finely chopped
Giblets and liver from
turkey
One fourth pound Prosciutto
1 To 2 pound day old white
bread
Chicken stock to moisten
One half cup Parmesan or romano cheese
One half cup Chopped fresh parsley
2 Eggs
Salt and pepper to taste
4 tablespoon To 5 tablespoon 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 1215
pound turkey.

Origin: Hearth and Home Companion Shared by: Sharon Stevens

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini