Italian Style Stuffing Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2: To 1 pound lean bacon, finely diced
3 tbsp: Olive oil,
3 Stalks: celery, including tops, finely chopped
1 large: Onion, finely chopped
Giblets and liver from turkey,
1/4 lbs: Prosciutto,
1: To 2 pound day old white bread,
Chicken stock to moisten,
1/2 cup: Parmesan or romano cheese,
1/2 cup: Chopped fresh parsley,
2: Eggs,
Salt and pepper to taste,
4 tbsp: To 5 tb poultry seasoning,
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
Source from luhu.jp
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
Source from luhu.jp