Kat's
Italian Dressing
1/2 To 1 pound lean bacon, -finely diced
3 tbs 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 tbs To 5 tbs 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.
Nelson river
Head
of Bow River, western
Alberta
, Canada Hudson
Bay 1,600
miles long