|
| Home
-> [Dressings, Exotic, Italian, Poultry, Stuffings, Western European] -> [Italian style stuffing Recipe] |
| |
| |
Italian style stuffing
|
| Artist: |
_ |
| Categories: |
Dressings, Exotic, Italian, Poultry, Stuffings, Western European |
| Yield: |
6 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
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 |
|
Procedures:
| 1 | In a large skillet cook bacon in olive oil until about halfway done. | | 2 | Add celery and onion and cook until transparent. | | 3 | Pour off fat from skillet and use it to cook giblets, then prosciutto, then liver until done. | | 4 | (freeze the liver to make it easier to chop) mix with bacon and vegetables and cool. | | 5 | Soak bread in stock and combine with meat and vegetable mixture. | | 6 | Add cheese, parsley, eggs, and seasonings and mix with hands. | | 7 | Stuffs a 12-15 pound turkey. |
|
|
|
| |
| |
| |
|
|
|
|
|
|