Italian Style Stuffing
Yield
6 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
bacon
finely diced |
|
| 3 | tablespoons |
olive oil
|
|
| 3 | each |
celery
|
|
| 1 | large |
onions
chopped |
|
| ¼ | pound |
prosciutto
|
*
|
| 2 | pound |
bread
day-old |
|
| ½ | cup |
Parmesan cheese
|
|
| 2 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
bacon
finely diced |
|
| 45 | ml |
olive oil
|
|
| 3 | each |
celery
|
|
| 1 | large |
onions
chopped |
|
| 113.4 | g |
prosciutto
|
*
|
| 907.2 | g |
bread
day-old |
|
| 118 | ml |
Parmesan cheese
|
|
| 2 | large |
eggs
|
|
Directions
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.
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.
