Italian style stuffing
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Italian style stuffing
  Italian    Stuffing    Dressings    Poultry  
Last updated 6/12/2012 1:01:48 AM. Recipe ID 25165. Report a problem with this recipe.
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      Title: Italian style stuffing
 Categories: Dressings, Italian, Poultry
      Yield: 6 Servings
    1/2    To 1 pound lean bacon,
           -finely diced
      3 tb Olive oil
      3    Stalks celery, including
           -tops, finely chopped
      1 lg Onion, finely chopped
           Giblets and liver from
    1/4 lb Prosciutto
      1    To 2 pound day old white
           Chicken stock to moisten
    1/2 c  Parmesan or romano cheese
    1/2 c  Chopped fresh parsley
      2    Eggs
           Salt and pepper to taste
      4 tb To 5 tb 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 12-15 pound turkey.
  Origin:  Hearth and Home Companion Shared 

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Recipe ID 25165 (Apr 03, 2005)

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