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Recipe by: berthelemy
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See below ingredients and instructions of the recipe
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
-turkey
1/4 lb Prosciutto
1 To 2 pound day old white
-bread
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 by: Sharon Stevens
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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