Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 To 1 pound lean bacon, 1 To 2 pound day old white
-finely diced -bread
3 tb Olive oil Chicken stock to moisten
3 Stalks celery, including 1/2 c Parmesan or romano cheese
-tops, finely chopped 1/2 c Chopped fresh parsley
1 lg Onion, finely chopped 2 Eggs
Giblets and liver from Salt and pepper to taste
-turkey 4 tb To 5 tb poultry seasoning
1/4 lb Prosciutto

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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