Italian Style Stuffing

Category: Side Dish

Cuisine: American

☆☆☆☆

1 review 
Ready in 30 minutes

Ingredients

1/2 c Chopped fresh parsley

1 lg Onion, finely chopped

1/4 lb Prosciutto

Chicken stock to moisten

2 Eggs

salt and pepper to taste

1/2 To 1 pound lean bacon,

Giblets and liver from

3 tb olive oil

1 To 2 pound day old white

1/2 c Parmesan or romano cheese

4 tb To 5 tb poultry seasoning

3 Stalks celery, including


Directions

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

Reviews

☆☆☆☆

This recipe seemed fine at first but then reading further I realized it was missing parts that I could not figure out for the life of me until I played detective and pieced it all together from what I know about food and the directions. When it says "Giblets and liver from" of course it means from the turkey. When it says " 1 To 2 pound day old white" It should say bread., and when it says "Stalks celery, including" It should mean including leaves I think. It tasted alright, too but was not crazy about the eggs in it.

MauraSpeckt

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