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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