Categories: Dressings, Italian, Poultry 
      Yield: 6 servings 
  
    1/2    To 1 pound lean bacon,              1    To 2 pound day old white 
           -finely diced                            -bread 
      3 tb Olive oil                                Chicken stock to moisten 
      3    Stalks celery, including          1/2 c  Parmesan or romano cheese 
           -tops, finely chopped             1/2 c  Chopped fresh parsley 
      1 lg Onion, finely chopped               2    Eggs 
           Giblets and liver from                   Salt and pepper to taste 
           -turkey                             4 tb To 5 tb poultry seasoning 
    1/4 lb Prosciutto                      
  
  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